My husband ends up traveling outside the country a few times a year for business so I always cook foods that I can use more than once, so I don’t end up spending my days in the kitchen cooking and cleaning. One night I will do BBQ chicken breasts, and then the leftovers can be used for BBQ chicken sandwiches, and then a pound of ground meat can be used for 2 burgers and the leftover meat for chili; you know, little things like that, but it really does save so much time and you also don’t have to eat the same things over and over.
Regardless of what chili recipe I make, I usually use the same base, I mean it’s not chili any other way. A lot of people think foods like this are for Winter only, and while they are great then, I also love it in the Summer. The vegetables are just so fresh and ripe during this time, plus it’s a pretty quick stove top dish that fills everyone up. Any extra chili also tastes great on grilled hot dogs.
1 pound lean ground beef (cooked and drained of any fat)
1/2 white medium onion, diced
1 tablespoon butter
2 garlic cloves, diced
1 green chili, split lengthwise and seeds removed
1 (15 oz) can of kidney beans, drained and rinsed
1 (15 oz) can of pinto beans, drained and rinsed
1 (15 oz) can of whole tomatoes with juice
2 tablespoons tomato paste
2 tablespoons cornmeal
2 cups broth (I use chicken)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder
2 teaspoons paprika
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
1 sprig of fresh basil
1. In an 8-quart saucepan on medium heat, add butter, onions and garlic, allow to cook for 2 minutes. Add chili, beans, can of tomatoes with juice, tomato paste, cumin, coriander, chili powder and paprika, mix well.
2. Carefully add broth, then lightly break up the tomatoes. Add cilantro, basil and cornmeal, mixing well, so no clumps are left.
3. Bring to a full boil, reduce heat to low, cover and allow to simmer for 45 minutes.
Yields: 4-6 servings.