Friday, September 11, 2009

Harried Mom Style Chili

I recall making this very simple recipe many times as a young'un, when Mom was really busy working and herding us kids around. It was a bit of a standard, along with noodle kugel, that was easy enough for kids to make (and explains why it is not quite as complicated most of the recipes on this blog.) I just made it now, and remembered why it was great - you can go from zero to dinner in about half an hour.

It's a bit of an operation ice box recipe - you use more or less the cans you have around, and you can replace some of the ingredients. I'm just giving a basic idea below. It always turns out deliciously, but I'm sure you could do some other things to make it even more delicious (add pork products, beer, etc).

Ingredients:

1 onion
1 green bell pepper
2 cloves garlic
1 pound ground beef (optional for vegetarian style)
2 cans stewed tomatoes (not drained of liquid)
2 cans beans (one should be chili beans, but you could have black beans as well) (don't drain these)
1 can corn or hominy (drained of liquid - optional)
1 can black olives (optional - drained of liquid)
2 Tbsp chili powder
1/4-1/2 tsp cayenne pepper
1-2 tsp cumin
1-2 tsp coriander
shake or two of Worcester or fish sauce
S&P

Instructions:
Sautee onions and garlic in oil, then once onions become partially transparent add green pepper. When both are somewhat soft, add meat, brown. Add spices.

Add all of the cans - tomatoes and beans should be added WITH their liquid, i.e. not drained. This provides the soupy part of the chili. Cook to combine (10-15 minutes), adjusting spices.

Serve with cheese on top if that's your thing, preferably with corn bread on the side.

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