By: scott

scott — Mon, 14 Jan 2013 08:17:53 +0000

I made it a third time. I cooked the beef separately and drained quite a bit of the fat out. I reduced the cayenne and the red pepper flakes by half and put in a minced the jalapeño pepper with the onion/spice mixture. I remembered coriander but forgot the good Mexican oregano I have. Included the black beans again because I like them so much.

Moderately spicy. Not as highly seasoned because I used McCormick chili powder instead of the stuff I’d got at Penzeys. (If using Penzeys, use less than 1/4 cup.)

Served with shredded Monterey jack, diced onion, sour cream and corn chips.

Salted it during the thickening stage with about 1 Tbsp Kosher.

Thinking about using a chipotle and some bacon next time.

By: scott

scott — Sat, 10 Nov 2012 06:50:29 +0000

More notes. I made it a second time. I used dark red kidney beans instead of black. I omitted the red pepper flakes and the cayenne–but diced up a whole jalapeño. I remembered the garlic, still had no coriander. I also omitted any salt until after everything had cooked for an hour. Then added about 1.5 teaspoon Kosher. Had only one can of diced tomatoes on hand, so I ran out and got another one plus the can of sauce I didn’t have. Returned home with a can of “Italian seasoned” diced tomatoes and a can of tomato paste. (Mind elsewhere!) I added half the paste and half water. Figured it would be ok. Also, I drained the meat better.

Result? Less spicy, less salty. And somehow…less good. Since 1/3 teaspoon cayenne is about equivalent in heat to 1 jalapeno pepper, I think I may swap those but still use the red pepper flakes. Also: black beans. They’re just so good.

Comments on: Simple chili recipe

By: scott

By: scott