Last Thursday, during dgroup, Amy and I made Chili, and made just a small batch not really sure if the dgroup folks would like it. We greatly underestimated their enthusiasm for it. The chili was sadly gone after 20 minutes. I did not take any pictures, unfortunately. So here’s the recipe for what we made. Mind you, this is using what’s available to us, so it might be different from what you’re used to.
- ~1 pound or 1/2 kilo ground chicken (we used chicken because we like it better than pork)
- 3 teaspoons ground cumin
- 1 onion
- four cloves garlic
- 3 Tablespoons chili powder
- 1 big can diced tomato
- 1 can white beans
- 1 can kidney beans
- 1 can corn
- (optional) chickpeas
- (optional) 1 bell pepper
- (optional) chopped mushrooms
- (optional) paprika or dried hot pepper powder, depends on how much heat you can tolerate
- a pinch of cinnamon
- 2 bay leaves
- salt and pepper to taste
- water (not too much, just add when it’s too thick)
- 1 cup Chicken broth or 1 cube chicken bullion
Drain and rinse the beans and corn, otherwise it gets too salty or sweet. Set these aside for the moment. Saute the onions, then add the meat once the onions become more translucent. At this point I add a couple of pinches of salt and pepper to season the meat and onions, and when the meat is not pink anymore, add the garlic and other spices, including bell peppers and mushrooms. After about a couple of minutes, add the canned ingredients (tomatoes and beans and corn) and another pinch of salt and pepper. Add the bay leaves and remaining spices as well, then add the broth (or bullion melted in water). Bring it to boil and simmer for twenty minutes. Add salt and spices if it requires more, and water if it gets too thick.
You can add cheese when you serve, or you can eat as is, with rice, or with bread. We added yogurt instead of sour cream and it works too.