Chili is the perfect winter meal. I love it and could eat it anytime of the year but Bernie won’t touch it when it is warm outside. Luckily for me, we are well into chili weather. I usually do a spicy chili, my mom’s recipe, but I wanted to try something different. The original recipe calls for cornbread to be cooked on top of the chili in the oven but I was a little worried about it turning out soggy being on top of the chili. So, I made sweet cornbread separately to be served with the chili. This is a really yummy sweet chili.
Chili Con Carne, from Nigella Lawson
4 tablespoons extra virgin olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
2 red peppers, seeded and finely diced
3 pounds 92% fat or less ground beef
7 cups canned crushed tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans
Heat the oil in a very large pan and add the onion and garlic, cook until softened. Add the chili, coriander, cumin and stir well.
Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the crushed tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add beans and cook for 1.5 hours. (or you could put it in the crock pot on low for several hours)
Yields about 20 servings
Nutrition per serving: 163.1 calories, 5.8g fat, 1.4g saturated fat, 19.5mg cholesterol, 381 mg sodium, 18.1g carbohydrates, 5.3g fiber, 1.9g sugar, 11.5g protein.