Chili (with beans... and nothing but beans)

● This has been a staple meal with me and Zoe lately, it's nice and spicy, keeps well, super filling and extremely cheap. Below, I'll walk you through the process of how to make it... but don't worry, it's super simple. This recipe makes enough to feed 2 people for 4 meals worth, and as stated earlier freezes and keeps really well. You can adjust the portion if you don't want to make so much.

What you'll need:

  • 3 28oz cans of Crushed Tomatoes
  • 2 cans of light red kidney beans
  • 1 can of black beans
  • 1 can of white beans
  • 1 (or 2, depends on how I feel...) 14.5oz can(s) of fire roasted diced tomatoes
  • 2 bell peppers (I went with an orange and yellow one just for the color difference this time, but it doesn't matter which one you use)
  • 3 poblano peppers
  • 3 serrano peppers
  • 4 jalapeño peppers
  • ... like a spoonful of minced jarred garlic
  • 1 large yellow onion
  • A generous squirt of tomato paste
  • General chili spices (Chili Powder, Cayenne Pepper, Salt, Pepper, Onion Powder, Garlic Powder, Smoked Paprika)... but you can really add whatever you want in chili, basically everything works LOL

● Just be careful with the salt, I don't dump the water from the canned beans, I feel like it helps thicken the chili more... maybe it does, or maybe I'm just lazy... Now, onto assembly:

Assembly:

Pictured on the right are the friends you'll be needing for this section.

● Okay, to begin this... you'll have to chop up the onion. I like to just do a rough dice since I like my chili to be chunky, but you can make them as fine or as rough as you want... it's your food.

● After dicing, you want to throw it into your BIGGEST pot... Let the onions fry in whatever oil you like (today I used olive oil, but you could use any kind.) Just fry them up til they're just about transparent. While they're frying you want to cut up your peppers.

● Now, onto the peppers, I like to chop the bell peppers and poblano peppers like the onions, just a rough dice and into the pot they go. You can seed/core the poblano if you're wanting to avoid heat, but I keep them in if it's just me and Zoe eating. Throw them into the pot with the onions.

● For the jalapeño and serrano, I like to just slice them and keep their shape. I think they provide some visual interest in the food, too... and I like to eat with my eyes as well LOL. Bring these into the pot as well.

● Once things are getting some color on them, throw in a spoonful of the minced garlic and squirt in some tomato paste. I think the tomato paste (along with the bell peppers) bring a nice sweetness that contrasts with the heat from the peppers.

Almost done already..?

● ...well not quite

Well... the rest of the recipe is just...:

● It's basically just John Madden. Throw the rest in the pot and WAIT. I feel like the flavor really comes together the longer it stews.

● Oh, right... the line-up. Below are the buddies you'll need.

● The brand doesn't matter at all, I just use Walmart stuff cuz I work there and it's cheaper... but use what you got. If you're using dried beans though, soak them overnight beforehand. (I recommend canned since I usually cook this after work.)

● Now... onto the headliner! This is something I recommend that you get the same brand as pictured (if possible.) Red Gold crushed tomatoes are my favorite when it comes to chili, I've tried different brands but I prefer the taste of these the best, especially when the taste of the base is very forward with this recipe.

● Time to throw everything together!

  • Start by dumping all three cans of crushed tomatoes into the pot, stir to make sure everything is incorporated.
  • Next, dump the cans of beans in... even the canned water. I feel like it helps thicken up the sauce more
  • Add the cans of fire roasted diced tomatoes and stir.
  • Add all your chili spices. You COULD use a premade mix, but it's super simple to throw something together that makes you feel better about yourself LOL. I use a mix of chili powder, dark chili powder, cayenne pepper, onion powder, garlic powder, smoked paprika, salt, pepper... and a liiiiiiittle bit of MSG.
  • Taste it after a bit and see if you need to add anything else, once you like it just let it simmer for like... 30 mins longer and it should be ready.

Now we're done.

● I hope you try this recipe out, I'll be uploading a chili con carne recipe soon, so make sure to keep your eye out for it!

● You can add cheese or sour cream to your bowl when serving, I don't usually do that but Zoe does... Cracking some fresh black pepper on top is my favorite way to serve it.