We have launched right into Autumn, thankfully, and I cooked last week-end. The weather has cooled to VERY NICE and as opposed to unbearable, pretty much in the blink of an eye***as is normal for this region.
This chili is easy, also easy to modify for my oldest son who is a vegan, and it tastes GREAT!
*Quick Chili*
Carroll Shelby's Texas Chili Kit
olive oil
1 medium onion
1 lb of lean ground beef, chicken, turkey or venison (I've used them all!)
2 15 oz cans of dark red kidney beans, rinsed
1 28 oz can of whole tomatoes with juice
Heat dutch oven on medium heat with 1/2 teas. olive oil
Add diced onion and saute until slightly soft and caramelized, about 8 minutes
Add ground meat and brown, about 10 minutes. If you accumulate any extra fat from meat, drain
From chili kit add chili mix and chili peppers and stir into ground meat
Add tomatoes, and using a large metal spoon, cut whole tomatoes into half's or quarters, while in pot
Add beans
Add salt from chili kit, and toss lightly
Turn up heat to medium high until it starts to simmer.
Put lid on dutch oven, turn heat to low and allow chili to simmer for about 20 minutes.
DONE!
Notes: I do not use the masa mix in this chili kit because I get exactly the right consistency with this recipe and do not need a thickener. If you have more liquid you may want to use it. Also, you can cook this and refrigerate for the next day. It's always better on day two!
Make fun of my harvest gold dutch oven if you must. I bought it for $5.00 at a roadside flea market, and it is
'Le Creuset'. Based on the color, probably the first one they ever made, but it cooks GREAT!
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