by Lynn Byrne
Filed under FOODIE FRIDAY.
Can you be a little loosey-goosey?
I hope so, because that is what it is going to take to make my chili. When I first posted pictures of my chili on Instagram, a number of you asked for the recipe. I didn’t comply because I don’t have one.
While I am generally a recipe cook, chili is one meal I throw together. Yesterday I made it again, and tried to quantify the ingredients. I did my best, and while the ingredient list is complete, the amounts of the spices are approximate guidelines. If you make this, you will need to rely on your own tastebuds. I hope you can deal.
But first, let’s talk about the kitchen.
I am completely seduced with the idea of using black cabinets in a kitchen and I love it paired, as it is here, with Carrara marble countertops. When it comes to marble countertops, I am squarely in the camp who thinks that stains and etching are desirable patina. I actually like the look of wear and tear. I find that the Carrara marble counters I inherited in my Montauk kitchen actually hold up surprisingly well.
In this kitchen, I am on the fence about about the pendants hanging from the cabinets above the windows. It is an interesting solution. However, if it were my design, I would at least consider eliminating those cabinets and installing a roman shade in a splashy fabric (hello Moon Blossom from Beacon Hill’s Midnight Garden collection) , up by the ceiling with the pendants in front. What do you think?
I can’t resist showing you a couple more kitchens with sexy black cabinets. I am strongly considering this for my future NYC apartment (I am not moving for at least 18 months, but that doesn’t stop my dreaming).
Now, onto what’s cooking….
This makes a giant pot that could easily serve 10–perhaps at your next Super Bowl party. I typically freeze half for a second supper. Folks who follow me on Instagram know that I employ the “make extra for a rainy day” strategy often. It is so nice to pull your homemade meal out of the freezer, and have it ready to roll on a busy day.
3 pounds ground sirloin (less fat than other ground meat)
1 large Vidalia onion
1 large garlic clove minced
1 large green pepper
1 large red pepper
2 15.5 ounce cans of kidney beans
2 15.5 ounce cans of black beans, drained and rinsed
1 28 ounce can of crushed tomatoes
1 14.5 ounce can of diced tomatoes
chili powder (I use about 4 tablespoons)
cumin (I use about 1 teaspoon)
cayenne pepper ( a sprinkle )
salt and pepper to taste
Shredded monterey jack and cheddar cheese as a condiment.
Serve with your favorite tortilla chips
1. I use the food processor to finely chop the onion and peppers. I pulse till the vegetables are almost a puree. Others might like their veggies chunkier, but I find that my boys leave the chunks of veggies in their bowls, while they eat the veggies when their presence is practically hidden. It doesn’t take much to fool the male teenage mind when it comes to filling their bellies.
2. Saute onion until it begins to sweat, add garlic. Saute 30 seconds more.
3. Add finely chopped peppers. Sprinkle 1 Tablespoon of chili powder over the lot. Saute a few minutes as they release their liquid.
4. Add the ground meat and brown. Season with salt and pepper. Add 1 Tablespoon of chili powder and 1 teaspoon of cumin. The meat will throw off some liquid. If you have used ground sirloin, there will be very little, if any, fat. Cook to boil off some of the liquid. Add a sprinkle of cayenne pepper to your taste.
5. Add the tomatoes. At this point, I begin taste testing. Yesterday, I added 3 more teaspoons of chili powder and about 1/2 teaspoon of cumin, plus some additional salt and pepper.
6. Add the beans. For the kidney beans, I open the cans and toss them in–liquid and all. I drain and rinse the black beans before adding. After I put in the beans, I added a pinch more cumin.
7. Taste everything and adjust seasoning, keeping in mind that as the chili simmers, the seasonings will become more pronounced.
8. Let the chili simmer for about an hour. Taste and correct the seasonings. I usually only need to add a bit of salt and pepper at this stage, but do whatever tastes good to you.
9. Serve with the cheese sprinkled on top and some tortilla chips.