Monday, July 7, 2008

The Best Chili Ever!

Courtesy of Alexander, tonight's specialty is chili. Not just any chili, though - the best chili ever!

Now everyone says their chili is the best, but how many 9 year olds make chili from scratch? Step right up, and see how Alexander does it!

First, chop up the garlic and onion:

Cut the chuck roast into small chunks:

Put the onion into a large pot with olive oil:

Then add the meat:

After it has browned, add the seasoning, tomatoes, beans and garlic:

Add enough hot water to cover the surface and stir well:

Then simmer till nice and thick!

Serve with shredded cheese:

Say cheese!
The Best Chili Ever

3 ½ pound boneless chuck roast - trimmed and cut into ¼” chunks
3 tbs. olive oil
2 medium onions, chopped
5 garlic cloves, finely chopped
2 5.5 oz cans chili beans (not drained)
2 28 oz cans crushed tomatoes
1 tbs. paprika
2 tbs. dried oregano
1 tbs. cumin powder
1 tbs. chili powder
Salt and pepper

Put paprika, oregano, cumin powder, chili powder, and a pinch of salt and pepper into a small skillet. Heat over medium heat for 3 minutes, stirring constantly until mixture is fragrant and lightly toasted. Set aside.

Heat 3 tbs. olive oil in a large cast iron pot. Add onion, and cook over medium heat for 10 minutes, stirring occasionally. Pat beef dry, and add to pot. Stir frequently until meat is browned. Add 2 tbs. of toasted seasoning mixture, and stir well. Add garlic, tomatoes, and chili beans, and stir well. Add enough hot water just to cover the top of the chili, about 1 ½ cups. Return mixture to a boil, then reduce heat and simmer, stirring occasionally, for about 2 hours, or until nice and thick. Check seasoning, and add more spice mixture if necessary.

1 comment:

April said...

YUM! Alexander, you chili looks wonderful!