I make mine with (essential ingredient!) canned chipotle peppers in adobo sauce. They give the chili a smoky taste.
And (also essential) I serve it like a savory sundae: over rice and under a dollop of sour cream and handfuls of grated cheddar cheese and chopped fresh cilantro.
Dial back the amounts of chili powder and chipotle peppers if you want it less hot.
INGREDIENTS
1-2 T vegetable oil
1 lb. chopped meat
1 large onion chopped
2 large (or more small) garlic clove minced
2 T cumin
2 T chili powder
2 (or to taste) canned chipotle chiles in adobo, chopped (include some of the goo they're packed in)
1 large (28-oz) can of tomatoes, chopped, with all their juices -- or use 2 lbs of chopped fresh tomatoes (skin, seeds and all) and add some water
1 DRAINED and RINSED can of beans (I like Goya's "small white beans" or black beans) Salt to taste
TOPPINGS
Sour cream
Chopped cilantro
Shredded cheddar cheese
SERVE OVER
Steamed rice
1. Heat a dutch oven (or large heavy skillet) over moderately high heat. Add 1 T (or more) vegetable oil and when it's hot, throw in the meat, break up, and sautée until browned through. REMOVE the meat from the pan.2. Throw onions and garlic into the hot pan over medium heat; sautée until cooked down and starting to brown.
3. Add cumin, chili powder, chopped tomatoes, chipotle peppers and cooked 2-3 minutes
4. Return the meat to the pan, bring to a simmer, cover, and cook stirring occasionally 1 to 2 hours.
5. When you're ready to eat, add drained beans and heat through.
6. Salt to taste
SERVE over rice and under toppings.
Last time I made it (pictured) I added a chopped zucchini and a chopped green pepper. It would be great with corn. Some green onions on top wouldn't be amiss, either.
How would you tweak this to your taste?
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