Time for Chili!

I don't know about you, but it's been downright cold here the last several days. Even today is warmer, but the early autumn drizzle makes it feel colder.

And that makes me want chili.



Mr.W is particularly fond of chili with black beans. I like whatever beans are around--kidney, black, pinto... whatever. Sometimes I like to add hominy to mine, but don't always.



I even occasionally go the cheating route and buy one of those pre-packaged spice blends. They're actually quite good!

So if you're as cold as I am these days, whip you up a big crock pot of chili. It's quick to fix and warms up the whole family.

Hominy Chili

Here's an example of making the same old chili into a new dish.

Hominy Chili

serves 4

extra virgin olive oil

1 small onion

1 pound ground beef

1 teaspoon salt

3 tablespoons chili seasoning blend (recipe follows)

1 cup hominy (from a can, drained)

8 ounces tomato sauce

16 ounces water

15 ounces beans (I used red kidney beans)

In a large skillet over medium heat, saute onion in olive oil until transparent; add ground beef. Cook, stirring often, until browned. Stir in remaining ingredients and bring to a simmer. Cover (use foil if you don't have a lid that fits) and cook 10-15 minutes to allow flavors to marry.

Serve piping hot in bowls.

Chili Seasoning Blend

1 teaspoon salt

1 teaspoon paprika

1-1/2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1-1/2 teaspoons garlic powder

1 tablespoon chili powder

1/2 teaspoon ground cayenne pepper

pinch cinnamon

Man Food: Spicy Black Bean Chili

Every other Sunday afternoon, Mr.W and a bunch of his guy friends get together for an afternoon of games, burping, scratching, and whatever else men do when they're in a room together for several hours. They like to gather in our basement, where there is a large wood table, several mismatched chairs, a coffee pot, a microwave, and enough room for about 10 men.

I usually cook something for these man-meetings. No canapes or delicate vegetable concoctions will do--no, indeed they require something spicy, something greasy, something... manly.

Yesterday I served Spicy Black Bean Chili. It's assertive yet moderate heat builds slowly as you eat. With an array of optional toppings, it's a veritable feast fit for a roomful of kings!





Spicy Black Bean Chili

2 tablespoons olive oil
3 pounds ground beef (I prefer coarse ground if I can find it)
1 tablespoon chopped onion
2-3 cloves garlic, chopped
2 8-ounce cans tomato sauce, plus 4 canfulls (32 ounces total) hot water
2 teaspoons salt
2 teaspoons paprika
1 tablespoon dried oregano
1 tablespoon cumin
2/3 cup chili powder
1 teaspoon ground cayenne pepper
1/4 teaspoon cinnamon
4 15-ounce cans black beans
1 heaping tablespoon masa flour

Heat a large skillet or over a medium flame. Add olive oil and turn pan to coat. Add ground beef and cook, stirring frequently, until no pink is visible. Drain ground beef in a sieve to remove rendered grease. Now transfer meat to a large stock pot--this make a large, manly amount of chili! Add to the cooked ground beef: onion, garlic, tomato sauce, salt, paprika, oregano, cumin, chili powder, cayenne pepper, cinnamon and black beans. Stir well to combine. Set over a medium flame and simmer, covered, for 10 minutes, stirring occasionally.

In a glass or plastic measuring cup, combine 1/2 cup hot water with masa flour. Stir to make a thin, pourable mixture.

Pour masa mixture into simmering chili; cover pot and simmer for another 15 minutes to thicken. Serve in mugs or bowls with any number of toppings, which might include: salsa, sour cream, shredded or chunk cheddar or colby or monterey jack cheese, chopped onion and jalapeno slices.


This is the first of many future man food blog entries--I encourage you to make these recipes for yourselves, or your hairy loved ones. It's not pretty, no, it's not girly, or even something that photographs well--but it's good!


Mrs.W