March 7, 2012
I tried to think up a more desciptive or clever name for this recipe, but they all felt kind of flat and boring.
Pork and Beef Chili
Pork, Beef, and Black Bean Chili
Chili with Carrots (What?!)
All of the above are appropriate, but not so inspiring. I wanted chili, but I didn’t feel like any of my go-to recipes. So I made up a new one. Dan voted this his favorite chili yet.
Winner, winner, chicken dinner.
The chili is a little odd because it has carrots in it, but I think they add a nice sweetness to the chili. Try it!
- 1lb. ground beef
- 1lb. ground pork
- 1 onion, coarsely chopped
- 1 medium carrot, chopped
- 1/4 teaspoon liquid smoke
- 1 can black beans, rinsed
- 1 8oz. cans tomato sauce
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon, scant, cumin
- salt and pepper to taste
Begin by slicing the onion
Then give it a rough chop in the opposite direction.
To chop the carrots begin by slicing them into thin sticks
then chop them into small sections. You want the carrots to be quite a bit smaller than the onions.
I know the carrots sound weird, but truly they were yummy, a nice deviation from normal chili.
Meanwhile, brown the pork and beef in a large dutch oven. Drain the grease off the meat. Or if you’re lazy like me and it doesn’t look like TOO much grease, leave it. It won’t kill you…today…
Toss in the rinsed black beans
Add the carrots, onions, garlic, and tomato sauce.
Give it a stir then realize it needs more tomato sauce. Well, at least that’s what I did. I had started out with only one 8oz. can of tomato sauce. I give you permission to add as much or as little tomato sauce as you like.
Now it’s time for the beautiful spices, toss in the chili powder, paprika, cayenne pepper, cumin, and liquid smoke. I had liquid smoke on hand from our last pig roast, and I thought what the heck? Throw it in! I went super light on it so I’m not sure I could even taste it, but it should add a bit of a…wait for it…smokey flavor! I bet you’d never guess that one, right?
Bring the chili to a boil, reduce heat to low and simmer for at least a half hour, stirring occasionally. If you’ve got longer to let it simmer, let it. Chili is one of those things that gets better with time.
While the chili is simmering whip up your favorite corn bread. I think I’ve mentioned before that I like this one. Yep, it’s got sugar in it. It’s delicious. Who doesn’t need a little cake with their chili??
Serve up the chili with a little cheese on top. I had smoked Gouda on hand which went wonderfully with the smoky (although potentially imagined) chili.
What kind of happy accidents have taken place in your kitchen this week?
I actually had a not-so-happy accident this weekend. I ended up spraying my entire kitchen with red wine…all the way to the ceiling. Oh boy. I haven’t quite gotten the energy to try to get the stains off the walls yet. I think we might have to paint the kitchen before we move out. 🙂