The days are getting colder and at least here and now it is pouring rain and there is nothing that makes people happy as one of those half soup half second course one pot meals and chili happens to be one of them. I like my Chili hot but you are welcome to adjust the hot pepper to your own liking :)
What you need:
1 cup kidney (or northern) beans, soaked for a few hours or over night, drained
2lb ground beef
1lb ground pork
1 small onion or a couple of shallots – chopped fine
3 garlic cloves – chopped
2 Tbsp ground cumin
1 tsp oregano
1 teaspoon paprika
2-5 Tbsp hot chili (can substitute some of the chili with fresh hot peppers of your choice or if you like the smokey flavor of chipotle chilies be my guest)
4 Tbsp flour ( a bit more or less depending on how thick you want your chili)
1 28oz can crushed tomatoes
2 cups beef or chicken stock
Salt and freshly ground black pepper
What you do:
1) In the pot/casserole/dutch oven, heat the oil and saute the onions, garlic and spices for a couple of minutes until fragrant.
2) Add the meat and brown while braking it into small chunks with a wooden spoon. Add the flour and mix well.
3) Add beans (drain first), tomatoes and stock. Adjust salt and pepper.
4) Bring to a simmer, cover and simmer over low heat for 2-3 hours until the beans are tender. Stir every once in a while.
5) Adjust seasoning and serve with some fresh cilantro on top. You can also offer to your grateful guests some fresh tomato salsa, sour cream, shredded cheese, green onions, chopped onions -raw or caramelized, fresh avocado, tortilla chips and anything else you/they like.
*** Chili is a forgiving dish so any change you like to make will be welcome by it; want to use the opposite ratio of pork and beef – be my guest, don’t eat pork – use beef only, you don’t have kidney beans use northern beans or black ones, hate cilantro – use parsley etc… Enjoy :)