I am trying something new for the ol’ blog today! I have shared some of my fav foods and recipes before, but rather than just posting the boring old recipe here, I figured I would dust off the Flip cam and try my hand and a “vlog” version of recipe sharing. Note – this is not a cooking show! Nor do I aspire to be someday on a cooking show. But for now, every Friday, I will endeavor to post something food related. Whether it is a recipe or a restraurant review, my goal is to have you tuning into the blog each Friday for something that will whet your appetite…in streaming video!
Today: A time honored tradition across America – Chili. There are literally hundreds of variations, and recipes are typically handed down through the generations. My version gets the basics from the chili my mom used to make. I have made it my own with the base ingredients and spices being very southern – starting with the basic “trinity” of onion, bell pepper, and celery, and building flavor with cajun/creole spices throughout.
Below are four videos covering the whole ordeal. Below the videos is the recipe. Overall, my chili will take only about 30 minutes to put together and minimum of 45 minutes of additional simmer time. But like all good chili, the longer it cooks, the more complex and wonderful the flavor becomes. Don’t be afraid to let your pot of chili simmer for 2-3 hours!
KP’s Chili (a.k.a. “Smokey’s Delta Chili”)
1 large sweet onion, chopped
2 green bell peppers, chopped
2 celery stalks, chopped
1 Tbsp vegetable oil
1 to 1.5 lbs 93-85% lean ground beef
2 cloves (1 Tbsp) garlic, minced
1/2 Tbsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp coarse salt (Kosher or sea salt)
1/4 tsp ground cayenne pepper (optional – or substitute ground chipotle pepper)
1 28oz can crushed tomatoes
1 16 oz can dark red kidney beans, drained and rinsed
Place a large stock pot or dutch oven on medium-high heat. Add the oil, along with onion, bell pepper, celery, a hefty pinch of salt and a smaller pinch of black pepper. Stir to combine and cook, stirring every once in a while, until the veggies begin to soften, about 5 minutes. Add in ground beef and again add another pinch of salt and black pepper. Cook, stirring often, until beef starts to brown, but when there is still some pink, add in the minced garlic. Continue to stir and cook until beef is browned and well combined with vegetables. Drain excess fat/grease as desired. Add in remaining spices except for the remainder of salt and the cayenne pepper. Stir to mix in throughout mixture. Add in tomatoes and beans. Stir. Simmer over medium heat with a lid on the pot for about 10 minutes. Taste test your chili. Add cayenne pepper and additional salt to taste. Simmer for at least another 45 minutes, longer is better. Serve with shredded cheese of choice, tortilla chips or cornbread, and any other garnishes you like.
