So, beans or no beans? Ask a chili expert from different parts of the country and you will get a strong answer one way or the other.
Ask for beans in you chili in Texas, and you’re likely to get laughed out of the state…it was in San Antonio where many believe chili was born, so maybe they know a thing or two.
I was raised in a kitchen where you served your chili over the top of your pinto beans, but they were cooked separately.
Here’s my favorite…
“The Real Deal” Chili
Yield: 2 servings Active Time: 30 Min Total Time: 45 Min
- 1/4 lb. of ground beef
- 2 oz. ground turkey
- 2 oz. pork chorizo
- 1 medium onion, finely diced
- 1 yellow/orange bell peppers, cubed
- 1/3 habanero pepper, finely diced* (optional)
- 2 Roma tomatoes, diced
- 2 stalks of celery, diced
- 5 oz. tomato sauce
- 1/2 tsp. cumin powder
- 1/2 tsp. chili powder
- 1 garlic clove
- 1/3 cup fresh cilantro, minced
- Black Pepper, freshly ground
- 4 small white corn tortillas, warmed in a pan
Combine beef, turkey, and chorizo with cumin, and chili powder, in a large pan and cook over medium heat, crumbling, until done. Drain meat, reserving a small amount of the broth, and set aside.
In the same pan, combine reserved broth with bell peppers, habanero, onion, garlic, and celery. Sauté, stirring, about 5 minutes, until onions begin to soften.
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Add tomatoes, tomato sauce, and cooked meat, lower heat, and simmer 10-15 minutes, stirring occasionally.
Stir in cilantro, and serve with warm corn tortillas.
Optional toppings – Thinly sliced jalapeno peppers, dice white or red onion, mung bean sprouts…think “crunchy!”