Friday, January 14, 2011
To me, chili is winter's classic comfort food at its finest. It is easy to make either on the stove or in the crockpot on low all day. It is hearty, warm, and filling. I love that you can totally make chili your own, be it spicy or not spicy, thick or thin, etc. I personally like mine with a bit of a kick (but not too much!), thicker, with practically an equal amount of beans and meat. Toss some cheese on the top to melt and you're good to go!
Source: a Karla original
1 1/2 lbs. ground sirloin, browned, crumbled, and drained
1 large onion, diced
3 cloves garlic, minced
3 cups water
3 beef boullion cubes
1 28-oz can crushed tomatoes
2 tbl. worchestershire sauce
pinch of red pepper flakes
1/3 cup chili powder
1 14 oz. can diced tomatoes, undrained
3 14 oz. cans light red kidney beans, rinsed and drained
salt and pepper
cheddar cheese to serve (optional)
In large skillet, brown ground beef. When halfway done, add diced onions, garlic and salt to taste and continue cooking until vegetables are tender and meat is no longer pink. Drain.
In a large stockpot, add three boullion cubes to water. Heat over medium-high heat until cubes are dissolved. Add crushed tomatoes, worchestershire sauce, red pepper flakes, and chili powder. Stir to combine and salt to taste. Add diced tomatoes and beans. Add ground beef; stir to combine. Taste and adjust chili powder and salt to taste. Grind pepper over top and stir again. Place lid off-center on top of pot and let simmer 30 minutes.
Ladle hot chili into bowls and serve hot. Garnish with cheese if desired