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).


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

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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