Chili When It’s Chilly
September 20, 2012
I’ve recently been diagnosed with type 2 diabetes. I don’t think I’ve ever been so happy to hear anything in my life. The diagnosis came after a long period of being shuffled around by doctors who thought I might have Multiple Sclerosis, which seems much scarier to me. Diabetes is something I can, and will control.
I’m also excited. I’ve been slowly working on reducing my portion sizes and reducing fatty and fried foods in my diet. I’ll miss french fries from McDonald’s. In the past year, I’ve lost 50 pounds and dropped two sizes, and I’m about to drop down one more. I’ve been eating leaner, healthier proteins,; more vegetables; less salt; more herbs/spices; and fewer pasta, bread and potatoes.
This past weekend I decided to make chili. Not a traditional Texas chili, but one with beans. So, more of a generic American-style chili.
I grew up on ground beef and beans chili, served with cheese and crackers. I got addicted to Texas red when I lived in Austin. There are many styles in-between and there’s one for everyone.
Well, maybe. My boss M apparently makes vegetarian chili, and sorry, that’s just tomato soup. (Don’t tell him I said that). I do want to try it though. I just feel that chili should be random cuts of meat slow cooked with onion, garlic, and peppers in a tomato sauce.
Last Sunday I made a turkey chili, with ground pork and chorizo. I roasted jalapenos and a couple of Hatch chilies. I am really glad I have a gas stove now, for the first time in decades.
I love to roast the chilies on the fire…
You need to get them totally black then let them cool a bit and gently remove the blackened part. You can use running water (I try not to).
After that, I saute the garlic in a bit of olive oil, and then add the onion and diced roasted peppers.
I let the onions get a little translucent. Meanwhile in the crock pot, Dave was adding beans (kidney and great northern) and diced tomatoes with chilis and a can of tomato sauce.
To the onion mix I added the ground turkey, ground pork and the chorizo.
I use a seasoning packet, Spices are expensive and I feel that too often when you buy spices they sit in the cupboard for long periods of time. One reason I love bulk spice sections at the markets for you can get smaller quantities.
Oh yeah, we added Beer, can’t have chili without beer. This is one Dave picked out. [DAVE SAYS: It’s Newcastle Werewolf, a seasonal blood red ale, delicious and dark.]
To the crock pot we added a green bell pepper. Adding the bell pepper this way slowly adds sweetness to the mix.
After that I added the meat mixture, mixed it well, covered it and let it simmer while I went to sleep. Dave added a couple tablespoons of Ancho chili powder for some more flavor/heat. [DAVE SAYS: Because when I tasted the broth after an hour or two it was flavorful but weak. Three tablespoons of hot chili powder definitely did the trick.] We had it that night with a nice blend of Mexican cheeses and some chips. The next day I had it i with some diced avocado. Heaven!
Had to show this again, totally the best chili I’ve ver made.