For those of you who have canned, frozen and otherwise preserved summer produce from your garden, now is your chance to shine - and be inspired to gardening even more. There are few dishes that chase away bone-chilling winter than homemade chili.
Over the years, I have tried a range of recipes from vintage to modern. I have also tried a number of combinations but forgotten to write most of them down - well, except for this one. I was making it at one of my brother's homes and my sister-in-law insisted I write it down as I was throwing it together.
One of the nice things about chili is there are a only a few basic ingredients; after the basics, you can customize to your own taste.
I start with fresh tomatoes when I can, or a jar of canned tomatoes. When you start adding other preserved garden produce like green peppers, zucchini, squash, and whatever else you may have handy, this chili recipe becomes a culinary adventure.
Do you also have a secret chili ingredient? Every chili maker has one!
For this recipe, you will need:
- 16 oz. can pinto beans; 16 oz. can red beans or 32 oz. of one kind of beans
- 1 1/2 lbs ground beef (optional)
- 1 large cut up yellow onion
- 1-3 cut up garlic cloves
- 2 cups water
- 2-3 tablespoons chili power
- 1 teaspoon fresh-dried oregano from garden
- 1 teaspoon ground cumin
- 1 teaspoon baking cocoa
- 1-2 teaspoons salt
- Bay leaves
- Add and brown ground beef.
- In a larger pot, mix tomatoes and beans.
- Add seasonings and 2 cups water. Cook on low.
- Drain browned hamburger and onions; add to simmering pot.
- Taste test.
- Add salt if necessary. Add 2-3 bay leaves. Cook for 15 minutes longer.
- Remove bay leaves.
- Serve, or store in small containers to freeze for later use.