Football kicks off the decisive match-ups this time of year, and in honor of that, I present my latest chili recipe, Red Chili. This one focuses on the flavor of beef and tomato, adding just enough spice to make things interesting. And red it is: red tomatoes, red meat, red peppers, red beans . . . . McCarthy might not have liked it, but I guarantee you will! Great with Cheesy Buttermilk Corn Sticks or Indian Corn Cake. Oh, and here’s the pot you want to use: French Oven.
makes about 3-1/2 quarts
2 tablespoons peanut oil
2 pounds coarsely ground beef chuck
2 medium yellow onions, diced (about 3 cups)
3 medium red bell peppers, diced (about 3 cups)
6 cloves garlic, minced
1/2 cup Mexican hot chili powder
2 tablespoons oregano
cayenne to taste
1 28-ounce can diced tomatoes
2 16-ounce cans red kidney beans, rinsed & drained
1 cup water
3 tablespoons cider vinegar
In large French oven, heat oil over medium-high flame until smoking. Drop half of beef into oil and spread evenly. Allow to cook without stirring for 3 minutes, then stir occasionally until fully browned, about 2-3 minutes more. Remove with slotted spoon and repeat with remaining beef. After removing second batch of beef, add onions & pepper to pot and sauté, stirring occasionally, until nicely browned, about 10 minutes. Add garlic, chili powder, oregano, & cayenne and stir constantly for 1 minute. Add reserved cooked meat, tomatoes, beans, & water. Bring to simmer, cover, and simmer 1 hour. Stir in vinegar, cover, and simmer 5 more minutes. Taste for salt and serve.