Saturday, August 27, 2011

Chili with Black Beans

Chili with Black Beans
     Before the Food Police come out to my home again, I KNOW this is not "authentic So and So Chili" and "real competition Chile doesn't have beans" etc. The only competition i am in is for my family's taste buds, and yours as well hopefully. (My nephew, who had never made chili before, did win a Chili Cook Off among 25 or so friends doctoring this base with some ground Portuguese blade meat.)
     The following is a very basic chili base that you can doctor to your preferences in any number of ways such as more onions, fresh bell pepper or serrano pepper (really nice actually when they are available), but it is delicious just as it is. Depending on your heat tolerances, this is a medium heat by my family's thermometer, but we like spicy food here.

1 1/2 lb Ground Hamburg - 80/20 is very tasty and budget friendly here, but lean works fine
3/4 cup Onion, diced - approximately 1 medium onion
2-3 tbsp minced fresh jalapeno -seeds optional for heat control
2 tbsp Dad's Rub
1 tbsp Chili Powder
1 15 oz can Diced Tomato -Not Drained, petite if available
1 16 oz can Black Beans - Not Drained
Shredded Extra Sharp Cheddar - Optional to Top

Dad's Rub

Dad's Rub is just my own little spice blend that i use for grilling and sauces and all sorts of other places.

It is simply
2 parts Chili Powder- the "Hot" Mexican on the market shelves usually isn't too spicy.
1 part each
- Black Pepper
-Cayenne Pepper
-Garlic Powder
-Dry Mustard Powder

Please note there is no salt in this rub. I prefer to salt to taste

     In a medium sauce pan or deep skillet, saute the onions and jalapenos together over medium low heat. I prefer to take them to just before fully caramelized to really develop the flavor, seasoned with a pinch of salt.
urn the heat up to medium high, allowing pan to come to temp about a minute, and then add the beef. Break up the beef with a spatula, season with Dad's Rub ,chili powder, and a dash or two of salt. Continue browning. not stirring too often, as the meat needs contact time to char a little while browning, just another way to blast the flavor into the chili.

     When meat is browned, turn down to low, and add the tomatoes and the black beans. I don't rinse the beans hear,or drain the tomatoes, two more food police violations. The liquids combine for just the perfect consistency and flavor in the chili. Let simmer, not boil, for at least 45 minutes. I will often let it go for about an hour and a half, the flvors getting richer and deeper all the time. Top with cheese if you like.


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