With November comes winter weather - cold, snow, wind. It's unpleasant to be outside, but there's no reason to bring the unpleasantness in with you!
This thick and substantial beanless chili will warm you from your nose to your toes, banishing winter chills in an instant!
Enough to serve 4, this recipe scales well to accomodate dinner guests, and takes barely over an hour from start to finish.
Gather your ingredients:
- 3/4 pound ground beef
- 1/4 pound ground pork (or chorizo, if you like it spicier)
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 can diced tomatoes (14.5 ounce cans)
- 1 can tomato paste
- 2 tsp. chili powder
- 2 tsp. cumin
- 2 tsp. paprika
- 2 cloves of garlic, minced (3 if you like it extra garlicky)
- 2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1/3 cup water
- 1 tbs. cocoa powder
- 1/4 cup whiskey
- salt and pepper, to taste
...and some lovely garnish...
- 1/4 cup grated Cheddar
- 1 tsp. chopped fresh cilantro,
- 4 slices bacon, cooked until crispy, then crumbled
You'll also need a heavy bottomed skillet and a stock pot with a lid.
In a large, heavy bottomed skillet, brown beef, pork, onion and peppers until the meat is cooked through and crumbly and the onions are soft and translucent. Drain well.
After draining, transfer to the stockpot.
Stir in tomatoes, tomato paste, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper and water, stirring until the tomato paste is well incorporated.
Simmer, covered, for an hour over medium heat. Stir occasionally so it doesn't catch bottom.
After an hour, stir in cocoa, whiskey, salt and pepper. Cover, simmer for another 10 minutes.
Serve topped with Cheddar, bacon and cilantro.
To round out your meal, add a fresh green salad, freshly made cornbread and a good, dark beer or dry sparkling wine!