Then I read Molly at Orangette lament about how the summer has flown by and she has yet to put on a bathing suit. Is it OK to admit that I cried aloud at this statement? I, too, have yet to don my tankini and wade in any sort of water.
Pretending to be severely depressed at this information, I made myself some chili.
As there are wars about how to spell, what goes, what does not, how to serve and how to garnish chili, I am not about to step into that stew pot. In my depressed state, I could care less about all of the above.
Note: I'm not really depressed. Just disappointed that summer is coming to a close in the near future.
16-ounce bags of navy, pinto, and red kidneys were only 33 cents each. Why not? A 1lb package of 97% lean ground Black Angus beef was only $1.37. I always have snippets of veg hanging out in the fridge...so why not? And there was some left over sausage tomato gravy in the freezer.
This batch rivals the Cincinnati chili made back in March. And that stuff was goooood.
1 lb lean ground beef or turkey
1/2 cup kidney beans, dry
1/4 cup pinto beans, dry
1/4 cup navy beans, dry
4 cups water
1 Tbsp oil
1/2 cup white onion, diced
3 cloves garlic, chopped or minced
1 green pepper, diced
1 tsp ground cumin
4 tsp chili powder
1 tsp oregano
2 cups tomatoes, chopped
2 cups water (or 1 cup water and 1 cup sausage tomato gravy)
1/4 cup triple sec
3 tsp Texas Pete hot sauce (or other red pepper sauce. Not Tabasco)
Cover beans with 4 cups water and bring to a boil. Bring heat to a simmer and cook for about an hour. Add water in 1 cup increments to ensure beans stay covered with water. This will vary on the freshness of your beans. Drain.
Heat oil in a stock pot or heavy saucepan. Add onion, garlic, green pepper, cumin, chili powder, cayenne, oregano and triple sec to beef. Sear the meat until it begins to turn gray; drain off excess fat. Add tomatoes, water/sausage tomato gravy and beans and bring to a boil. Cook, stirring occasionally, for 5 minutes. Reduce heat and simmer for 1 to 1 1/2 hours. Stir in Texas Pete during last portion of cooking time. Taste for seasoning.
NOTE: You can soak your beans overnight if you plan on making chili the night before.
Many beans have enzymes called oligosaccharides and we humans can't digest these when we eat them. The digestion of oligosaccharide-filled legumes fortunately (well...better out than in, I suppose) produces flatulence. Soaking beans beforehand, adding vinegar and any other wives' tale about how to prevent this is false. You can reduce the enzymes, but not eliminate them. That's nature at work, folks.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.