It’s getting chilly in Boston. Last week we experienced both fall color and snow in the same week. It’s sad that I could not take any pictures. Mother nature is sending a signals that cold, cozy days are coming. All of last week temperatures were in the 50s. I packed-up my sleeveless tops, skirts from the wardrobe and began wearing jeans, shirts, sweaters and coats for the season. Winter means wearing sweatshirts at home, burning candles, snuggling with my husband, making hot and spicy food and sipping European-style hot chocolate.
I grew up in India where we never experience snow or cold. The coldest temperature in winter is about 55F. So, I did not grow up eating chili. When I moved to The States, it was 3F and my body asked for nothing but some hot chili. It is spicy and hot–what else you can ask in cold? I lived in Buffalo three years–a place where we experience heavy winter for six months. Boston is comparatively milder even if we get fewer snow storms.
When I got married, I learned that my husband also loves chili. He prefers it very very spicy (even spicier than me). He said in Texas there is a contest about consuming the spiciest chili. Well, I am sure if he took part, he would have won the first prize.
I did not use a dutch oven or slow pot cooker. The recipe I followed is below, which is cooked in a dutch oven. Also, the original recipe calls for beer and one
chipotle chile. I used the whole can of chipotle in adobo sauce that I got from the local grocery. I had to read this recipe quite a few times, and it’s pretty popular in my home. A bowl of chili with a dollop of sour cream, freshly grated cheese and cilantro while watching TV–can you ask for anything better? Chili, where have you been my entire life?
This recipe can be prepared in bulk and stored in a freezer. It is packed with protein and fiber. You can serve it by itself or with crackers. It will keep you satisfied for many hours. As this is prepared with very little oil, you can have it as guilt-free and not worry about gaining weight. I used ground beef in my chili, which can be replaced with ground turkey or even tofu.
Now, if you ask me what my favorite cuisines is, my answers would be Indian, Middle-eastern and Mexican. I love to play with cilantro, tomatoes, tortillas and spices. Mexican food is spicy and flavorful, which is why it is one of the food I love to eat and prefer to experiment with at home. While I was at Trader Joe’s this week, I saw that they gave a chili sample for that day. After trying it, I made up my mind. Soon my grocery cart was filled with cans of beans, tomato paste, diced tomato, etc. This weekend was fun for me; I did not do any cleaning. I enjoyed shopping with my husband, slept for three hours in the afternoon while he was running, and then prepared chili together. After all of these activities, we sat down with a big bowl of chili and watched Big Bang theory again.
Recipe for Chilli
The original recipe is inspired from here. It is a slow cooker recipe, but I used normal thick bottom pot.
- 1 tablespoon olive oil
- 1 medium red onion, chopped finely
- 3 cloves of garlic, minced
- 1 pound ground beef/turkey
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 1 chipotle chili in adobo sauce, chopped – Can be increased
- 1 (15 ounce) cans tomato sauce
- 1 (14 ounce) cans diced tomatoes
- 1 jalapeño, seeded, finely chopped
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
For toppings
1. In a thick bottom pot, heat oil. Add onion and garlic and cook for 2-3 minutes until fragrance comes out. Add meat and cook it for 7-8 minutes, until it turns brown.
2. Add the remaining ingredients and 2 cups of water. Stir and cook for 45-50 minutes in a medium-low flame. If the mixture becomes overly dry, add 1/2 cup water.
3. It is best served hot with a dollop of sour cream and cheese.
Heart-warming, soul-soothing Chili.
Lovely warm images.
Enjoyed browsing through your posts, dear Dolphia 🙂
Thanks a lot my dear Nusrat. Compliments from you mean a lot to me. Love