Last Updated on March 6, 2012
Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.
I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.
If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.How to Char Chilies
Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!
There are times when I come home and just don’t want to cook, and for those occasions, I found Ralph’s brand of frozen pre-cooked burgers. So, when the child is complaining about being hungry and my body is exhausted, I can throw one in the microwave, slap it on a bun, and the child and I are happy. Of course, just when you find something you like, the store gets rid of it. I found another, more expensive brand and bought that, but on first trying them, I didn’t like the way it tasted. So, there I was with an almost full box of burgers that we would probably never eat. What to do, what to do?
Eureka! I could use those in the Chile, the seasoning would cover up any taste I didn’t like in the burgers.
: Easy Meaty Chili
- 2 Anaheim chilies
- 2 red bell peppers
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon bacon fat
- 4 pre-cooked plain beef burgers
- 2 tablespoons cumin
- 1 can whole tomatoes
- 1 teaspoon beef base
- 1 cup hot water
- 1 can kidney beans
- 1 Chipotle pepper, minced
- 1 tablespoon chili powder
- Char the Anaheim chilies and red peppers on a gas stove. Place them in a plastic bag to steam off their skins. When they are cool enough to handle, remove the skins under running water. Remove the seeds and chop into large pieces, about 1/2 inch.
- In a dutch oven or kettle, heat the bacon fat over a medium flame. When the fat has melted, add the garlic and onion. Sauté until the onions are translucent.
- When the onions are ready, add the Anaheim chili and red pepper.
- If the burgers are frozen, heat them int he microwave for 1 minute and 30 seconds.
- Put the burgers in a food processor and process them until they resemble ground meat.
- Add this to the pot.
- Add the cumin to the pot and stir to combine.
- Add the tomatoes, reserving the can.
- Put the beef base in the can, and add the hot water to it. Stir until the beef base is mostly melted, then add that to the pot as well.
- Drain and wash the kidney beans. Add them to the pot.
- Mince the Chipotle chili fine with either a knife or a pair of scissors. Add that to the pot.
- Taste for seasoning. if the chili is too mild, add the chili powder, otherwise omit it.
- Simmer for about an hour.
- Serve over rice with grated cheddar, sliced scallions and sour cream.
This is a good way to use up left over hamburgers. Of course, you can use fresh beef and sauté it with the onions and garlic.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
Culinary tradition: USA (Southwestern)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.