Wednesday, January 25, 2012
Brown a couple pounds of ground beef. I used about an 80/20 ground beef, but 85/15 would ahve been better. After it is just browned, drain and add a whole large chopped onion and a whole large chopped bell pepper (cleaned of course). I also put in a giant toe of elephant garlic, but three regulars pieces of regular garlic would have been fine. Sprinkle with a few tablespoons of cumin and an couple tablespoons of chili powder, adjusting for preference. 4 and 2 made a fairly mild chili. Once things have cooked a while, add a very large can of chopped stewed tomatoes. Then a can of tomato paste. Then a couple bay leaves (which I never would have added except remembering that Marion Fitzgerald used to make great chili for us when we were teens and she added them). I sprinkled in thyme. Between the spices and the onions, which were sweet, the chili was just a touch sweet, which was too much counterbalance for the tomato acid, so I looked around and found a can of V8, which, when i added it, made it perfect. I let it simmer for a couple hours and ate two bowls. It was all, predictably enough, even better the next day.