I started making chili a few years ago. I always wanted to know how, but none of my friends made it, so I followed the recipe on the back of a can of beans. But as always, I modified it to my liking.

1 LB of buffalo (or turkey or chicken, any lean meat is good here)
2 16-oz cans of beans (I use Bush’s, but if you have your favorite, use those)
1 16-oz can of diced tomatoes (today I used italian-style, but anything would work)
1 medium-large onion (diced)
3 cloves of garlic (minced)
1-2 TBs of olive oil
1 or 2 red bell peppers (I used a red and yellow here)
A handful of spaghetti (optional, but I put it in mine)
3-4 cups of water (depending on if you’re adding pasta and how thick you like your chili)
The following are to taste: salt, freshly ground black pepper, cumin, corriander, chili powder, sweet paprika.

In a large pan (I use a dutch oven) cook the diced onion and minced garlic in olive oil until golden brown. Add the meat and seasoning. This is what it should like:

meat and onions chili    meat and onions chili 

Add beans, tomatoes, peppers, and water. If you will add pasta, then for now, just add 2 cups of water. Bring to a boil. This is what mine looks like at this stage:
chili with meat, beans, and tomatoes

Cover and simmer for about 15-20 minutes on medium-low heat.

If you’re going to add the pasta, add the remaining water and salt liberally (if you don’t, it will taste a little sweet because the pasta absorbs the salt that’s already in the chili). I like to break up my pasta (it’s too long if you don’t break it up). Here is an example:
chili with pasta   chili with pasta
Cover and simmer for about 15-20 minutes on low heat. 

A most delicious result. Voila!


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