I was not going to make chili today, I had planned on making shrimp and grits. That is going to have to be another post (on a warmer day) because when I saw the news reports that we were going to get our first real accumulation of snow since we've been in St. Louis... well, I had to change my plans and make a big batch of warm and comforting chili. This picture was taken from our front porch last night as the snow was just beginning to fall. I was excited about coming to the mid-west and finally getting some winter weather again. I have spent the last 7 years in warmer climates, and even though I am freezing because my blood has thinned, I still wanted snow! We've only had 3 dusting's of the beautiful white stuff, until last night. It was far from the blizzards that I was expecting when I thought of the mid-west, but 2 inches is enough for me! I am sure I wouldn't be so thankful that we got snow if I had to drive to work. But because I can sit back, have a big batch of chili bubbling away on the stove and read a good book... I'm happy!
I don't know if everyone loves chili as much as I do. I eat it all year 'round. I make big batches of chili at least 6 times a year, and freeze it in individual portions. When I was working I would take one of my day's off to make a big batch of something that I could put up in the freezer and have for those days or nights that I did not want to cook. I would bring chili in for lunch instead of going out to eat. I get happy when I know that I have a freezer filled with food food that I have prepared. It's even more fun with friends. I would get together with my friend Tammy and we would make two big batches of chili - so that we each had plenty in our freezer. While the chili is cooking away, you can sit and talk, watch movies or knit!
I very rarely make the same recipe twice. I have made so many different recipes for chili, I can't even recall all of them! There are so many versions out there, and I adjust each of them to my own taste. Sometimes I feel as though I should work for America's Test Kitchen from Cook's Illustrated because I enjoy trying out different versions of recipes, trying to find the best. I used to bring in chili for my co-workers in Norfolk. Lindsay, my boss in Norfolk thought my version of Rachel Ray's Uptown-Down home Chili was the best, and Joanna my co-worker liked my version of The Silver Palate's chili. It all depends on what you personal like. I don't think I will ever stop trying different recipes and I'm not going to say that the following is The Best Recipe, but it's one of the best I've made in quite some time.
Just a few notes on the recipe. I like to add a lot of vegetables to any recipes that I can in order to make them more healthy. In the rest of the world, meat is used as a flavoring, and I try to do that as well. I used dried kidney beans that I cooked separately instead of canned. I sometimes make my own chili powder, but this time I used store bought. I also like a lot of heat in my food. This chili is spicy, but it does mellow the longer it cooks and Patrick can eat it (and he does not like food as incendiary as I do!). If you do not like your food as spicy, please adjust the cayenne pepper or jalapenos to your taste. And if you are like me, add more hot pepper sauce in your own personal bowl!
Oh, and the title of this post was suggested by Patrick. For those of you who know him, you should not be surprised!
Jen's Winter Chili
2 tablespoons olive oil
2 large onions, chopped
10 cloves garlic, finely minced
1 pound ground beef
1 pound ground veal (or just use all beef)
3 carrots, finely diced
3 celery stalks, finely diced
3 bell peppers, any color, finely diced (I used one each - red, yellow and green)
2 fresh jalapenos (ribs and seeds removed), finely minced
1 (6 oz) can tomato paste
1 (15 oz) can diced tomatoes
1 (15oz) can tomato puree
2 (15 oz) cans red kidney beans, drained and rinsed
1/2 cup chili powder
1 tablespoon salt
1 tablespoon cumin
1 tablespoon basil
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
4 cups of water (enough to cover ingredients)
1 teaspoon beef base
Heat the olive oil in a very large heavy pot over medium high heat. Cook the onions and garlic until tender, stirring to prevent browning. Add the ground meat and use a wooden spoon to break up the meat. Cook until the water has evaporated and the meat has browned. Stir in all remaining ingredients, and reduce the heat to a simmer. Let the chili simmer for at least a half an hour, up to 3 hours. The longer the better, but remember to stir occasionally and add more water if necessary. Taste and adjust the seasonings before serving. It will need more salt! Serve with your choice of garnishes. Depending on my mood I will add chopped onion, sliced black olives, shredded cheddar cheese or sour cream.
I don't know if everyone loves chili as much as I do. I eat it all year 'round. I make big batches of chili at least 6 times a year, and freeze it in individual portions. When I was working I would take one of my day's off to make a big batch of something that I could put up in the freezer and have for those days or nights that I did not want to cook. I would bring chili in for lunch instead of going out to eat. I get happy when I know that I have a freezer filled with food food that I have prepared. It's even more fun with friends. I would get together with my friend Tammy and we would make two big batches of chili - so that we each had plenty in our freezer. While the chili is cooking away, you can sit and talk, watch movies or knit!
I very rarely make the same recipe twice. I have made so many different recipes for chili, I can't even recall all of them! There are so many versions out there, and I adjust each of them to my own taste. Sometimes I feel as though I should work for America's Test Kitchen from Cook's Illustrated because I enjoy trying out different versions of recipes, trying to find the best. I used to bring in chili for my co-workers in Norfolk. Lindsay, my boss in Norfolk thought my version of Rachel Ray's Uptown-Down home Chili was the best, and Joanna my co-worker liked my version of The Silver Palate's chili. It all depends on what you personal like. I don't think I will ever stop trying different recipes and I'm not going to say that the following is The Best Recipe, but it's one of the best I've made in quite some time.
Just a few notes on the recipe. I like to add a lot of vegetables to any recipes that I can in order to make them more healthy. In the rest of the world, meat is used as a flavoring, and I try to do that as well. I used dried kidney beans that I cooked separately instead of canned. I sometimes make my own chili powder, but this time I used store bought. I also like a lot of heat in my food. This chili is spicy, but it does mellow the longer it cooks and Patrick can eat it (and he does not like food as incendiary as I do!). If you do not like your food as spicy, please adjust the cayenne pepper or jalapenos to your taste. And if you are like me, add more hot pepper sauce in your own personal bowl!
Oh, and the title of this post was suggested by Patrick. For those of you who know him, you should not be surprised!
Jen's Winter Chili
2 tablespoons olive oil
2 large onions, chopped
10 cloves garlic, finely minced
1 pound ground beef
1 pound ground veal (or just use all beef)
3 carrots, finely diced
3 celery stalks, finely diced
3 bell peppers, any color, finely diced (I used one each - red, yellow and green)
2 fresh jalapenos (ribs and seeds removed), finely minced
1 (6 oz) can tomato paste
1 (15 oz) can diced tomatoes
1 (15oz) can tomato puree
2 (15 oz) cans red kidney beans, drained and rinsed
1/2 cup chili powder
1 tablespoon salt
1 tablespoon cumin
1 tablespoon basil
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
4 cups of water (enough to cover ingredients)
1 teaspoon beef base
Heat the olive oil in a very large heavy pot over medium high heat. Cook the onions and garlic until tender, stirring to prevent browning. Add the ground meat and use a wooden spoon to break up the meat. Cook until the water has evaporated and the meat has browned. Stir in all remaining ingredients, and reduce the heat to a simmer. Let the chili simmer for at least a half an hour, up to 3 hours. The longer the better, but remember to stir occasionally and add more water if necessary. Taste and adjust the seasonings before serving. It will need more salt! Serve with your choice of garnishes. Depending on my mood I will add chopped onion, sliced black olives, shredded cheddar cheese or sour cream.
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