I am a huge fan of comfort food and one of the best and easiest comfort foods to prepare is chili! It makes such a great meal, especially on a chilly day. On one such chilly day, I was craving some chili and decided to pull out my copy of a wonderful book by Lucinda Scala Quinn – Mad Hungry: Feeding Men and Boys.
The recipe I followed (with some modifications) in this book can also be found on Martha Stewart’s website. Please continue below to see how my chili con carne turned out!
- 5 dried red chiles (I am prefer more mild food so I did not add this in my version.)
- 1 tbsp olive oil
- 2 small onions, chopped
- 3 garlic cloves, minced
- 2 pounds ground beef
- 1 tbsp coarse salt (I used coarse sea salt.)
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper flakes or pinch of cayenne pepper
- 1/2 tsp dried oregano
- 1 bay leaf
- 1/4 cup pickled jalapeños (optional – I did not add this.)
- 1 28-oz can of tomatoes, broken up, with juice
- 12 oz beer
- 1 15-oz can of beans, drained (I used a can of mixed beans.)
- 2 medium-sized carrots, chopped (I decided to add this though it is not in the original recipe.)
- Heat a large skillet or wok on medium-high heat then add olive oil.
- Sauté onion and garlic until translucent (around 3 minutes).
- Add the carrots and sauté for another 3 minutes or so.
- Increase heat then add beef and 2 teaspoons of salt. Brown the beef (around 15 minutes). Spoon off some of the fat if it looks too fatty.
- Stir in cumin and stir for 30 seconds. Add red pepper flakes, oregano, bay leaf, jalapeños, and the remaining teaspoon of salt. Stir to combine well.
- Add the tomatoes and simmer for 30 minutes.
- Add the beans and simmer for another 20 minutes.
- Add water if needed for desired consistency and serve with condiments of choice. I served it with chopped avocado, shredded mozzarella cheese (what I happened to have in the fridge), and chopped fresh cilantro.
- Enjoy with tortilla chips and pack leftovers for tomorrow’s lunch!