Yes, that’s right.
Chili since its chilli outside.
But first, I have to tell you about Wednesday. It’s probably my favorite day of the week (well, not really, but almost). Why? Because it’s milk day!!! I pick up milk, come home, change into some PJs, and pour a giant glass of delicious milk. Now that I’m all settled, milk in hand, I’m ready to tell you about Chili. So, pour yourself a glass and take a seat.
I am not afraid of eating hot foods all summer. In fact, as everyone knows, I’m not even afraid of soup in the summer. I rather enjoy it. But that’s already been established. There are a few things, however, that I just don’t make until Fall has started and I don’t make them after Spring has begun. I’m talking about the Autumnal Equinox and the Spring Equinox. This is serious and I mean it. Ask anyone who has requested one of these dishes in the middle of the summer. They’ll tell you. The answer is, “Wait until the Fall.”
I don’t know why I’ve established these rules, but it just feels right and now it’s a mini tradition. Plus it’s fun to make people wait for it.
Chili is one of those dishes. It’s one of my specialties. Seriously, this isn’t the best chili ever. It’s not even a real chili, in the traditional sense. I guess it’s a type of American Chili. I’ve been debating on whether or not to even share the recipe since it’s one of my favorites to make for friends and family. But, I’m feeling giving today 😉 so here you go!
One more thing, the ingredient list is a little bit daunting. I know that. Use what you have and forget what you don’t. It’ll still be good.
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 cloves garlic
- 1 1/2 cup baked beans (wanna make your own? Don’t worry, I’ll have a recipe soon)
- 3 cups kidney beans
- 3 cups pinto beans
- 1 1/2 cup corn
- 1 lb ground beef
- 1/2 cup tomato sauce or tomato paste
Are you ready for the seasonings? I did warn you this list was long…
- 2 tbsp Chili Powder
- 2 tbsp Paprika
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Curry Powder
- 1 tsp Onion Powder
- dash Nutmeg
- 1 Cinnamon Stick – Broken in half
- 1 Bay Leaf
- a splash of Apple Cider Vinegar
- salt and pepper
Ok, now let’s take a breath.
Chop the veggies and saute in olive oil until they are almost soft. Add the garlic and saute until fragrant. Add the spices, except for the Vinegar and saute a little bit longer. Add the tomato sauce. Add all the beans and corn and a little bit of water or stock to loosen everything up. Simmer this mixture while you cook and drain the beef and then add the beef in. Taste it and add salt and pepper as needed and maybe a little bit more of anything else it might be lacking. Stare at your spice cabinet (ahem, wall) and something will jump out at you that just has to be added 😉 At least that’s usually my method. Add a splash of Vinegar.
I recommend making this AFTER you’ve eaten dinner and waiting until the next day to eat it. It’s much better that way. Still good fresh, but better after a day.
So, there you have it! The Chili I make people wait for. I hope you like it as much as they do!