Anyone who has seen the film Talladega Nights: The Ballad of Ricky Bobby will arguably understand the reference I’m about to make:
‘If you don’t like chilli then f*** you.’
If you haven’t seen this movie or are unfamiliar with this quote, please do not take my expression to heart. Tis but a joke, and I certainly don’t mean to degrade anyone based on their chilli preferences, or lack thereof.
That being said, however, I do think the majority of people like chilli, and for good reason; it’s fucking delicious, hearty, and covers the main food groups all within a given bowl. What more could you ask for?
I thought someone might appreciate me sharing a chilli recipe, and this particular one comes from thewholesomedish.com.
“Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving,” the recipe explains.
Let’s make some chilli!
Image from https://www.thewholesomedish.com/the-best-classic-chili/
ontheedgeofeverything 