This dish is chili as prepared all over the United States and I expect in Canada too. If you order chili in Mexico you will get
a something very different. This recipe is inexpensive and good eating. Enjoy!
Ingredients:
Two cups (300g) diced onions
One cup (150g) diced green bell pepper
Two fresh serrano or jalapeno chiles, diced
Two large garlic cloves, pressed
Two tablespoons of oil - any cooking oil will do
One half pound (200g) 85% lean ground beef
(You can use twice this amount of beef for meatier chili.)
Five ounces (150g) beef or pork chorizo (optional but good)
One and one half cups (275g) dry pinto beans
OR two 15 ounce (425g) cans pinto beans
One 28 ounce (800g) can diced tomatoes in puree
OR the same amount of whole tomatoes or crushed tomatoes as desired
Three quarter teaspoon whole cumin seeds
Three quarter teaspoon leaf oregano
One bay leaf
Method:
If you are using dry pinto beans you need to wash, soak and cook them first. I like to rinse them off and cover them with a
great excess (three quarts)(3l) of water. Bring to a boil, turn off the heat and let the beans stand for an hour.
After this hour strain the beans in a colander, return them to the pot and cover with a quart and a half (1500ml) of water.
Add a teaspoon of salt, cover and bring to a boil. Simmer covered for and hour or more until tender. They are now ready to use.
Pour the tomatoes into a crockpot and add the cumin, oregano and bay leaf. Drain the beans, whether canned or home-cooked, and stir
into the tomatoes. Cover and turn to high heat. In a twelve inch skillet over medium heat, combine and brown
the beef and chorizo. When the meat is well browned, transfer to the crockpot with a slotted spoon to minimize the transfer of
fat. Pour the residual fat in the skillet off, discarding it. Add two tablespoons of cooking oil and over medium heat
sautee the onions and peppers until limp. Add the pressed garlic when the other vegetables are almost done.
When the vegetables are finished transfer them to the crockpot and stir well. Leave the crockpot on high until it is boiling then
turn to low and cook covered for at least an hour to let the flavors mingle. Longer is better. All day is fine.
Add salt to taste and serve! This chili is good with (non-sweet) cornbread or cornpone.
