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Posts Tagged ‘chili con carne’

fried polenta

It’s official:  all this cold, dark weather has put me on a comfort food kick.  If the forecast is to be trusted, sunset hits Berlin at about 4:30pm. Honestly, I haven’t seen the sun make an appearance on any recent afternoon.  It’s just been gray, gray, gray.  Then pitch dark.

autumn leaves

As close to a sunny day as you get in Berlin.

So how does a SAD girl beat the blues?  With vitamin D supplements, the occasional jog, and frequent carby, cheesy, meaty homecooked meals.  If I make it through winter without having to buy new jeans (or more Spanx), it will be strictly by the graces of my under-30 metabolism.

I was very pleased with myself for inventing the following recipe until a friend pointed out that it’s quite close to the Midwestern classic, tamale pie.  Whether you see this as Tex-Mex-Italian fusion or classic comfort food, see that it makes it onto your dinner table—stat!

chili polenta

cooking chili

Chili con Carne:

-1/2 lb. ground beef
-2 Tbsp. chili powder (or to taste)
-1 small onion, finely chopped
-1 clove garlic, minced
-1 Tbsp. tomato paste
-dash of sugar, preferably brown
-1/2 c. red wine (optional), beer, or water
-3/4 c. tomato juice
-1 tsp. beef bullion base (optional)
-1 regular can kidney beans, drained (14.5 oz.)
-1 regular can diced tomatoes (14.5 oz.)
-2 tsp. cumin
-1 tsp. unsweetened cocoa
-cayenne pepper, to taste
-salt and pepper to taste

1. Brown the ground beef on high heat in a medium pot, breaking up into small pieces and seasoning with half the chili powder, salt, and pepper.

2. Turn the heat down a bit and push the beef to the side of the pot with a wooden spoon. Fry the chopped onions in the remaining oil, sprinkling with a little sugar to aid browning.

3. Mix together the beef and onions and stir in the garlic and tomato paste. Deglaze with red wine, scraping up the brown bits into the sauce. Let the wine cook off.

4. Reduce the heat and pour in the tomato juice, bullion (if using), beans, diced tomatoes, cumin, cocoa, and remaining chili powder.

5. Simmer uncovered for 1-1.5 hrs. Add water or more tomato juice if it begins to look dry. Taste for seasoning, adjusting chili powder, sugar, salt, and pepper to your preference. (more…)

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