Chili

It's cold outside! In reality, it's only fall here in Prague but the temperatures (40's and 50's) are more like winter weather for this Texan. So what better way to warm up than with a big bowl of chili? Funny story: My sister-in-law Jennifer was never a huge fan of chili and my brother was never a big fan of introducing his girlfriends to our family (until I met Jennifer, I wasn't even sure my brother dated). The first time I actually met her was around the time she and Brian got engaged and they came over for dinner, which just happened to be chili. Jennifer graciously sat through dinner, pretended she liked the chili, and put up with Brian's pesky little sister (who probably instructed her exactly how to fix her bowl of chili). She really should have said something at the time because, by chance, the next few times she ate with us, we happened to have chili again and again. The poor girl had to eat the stuff over and over. I guess she didn't hate it too much because she did eventually marry my brother and give us two adorable nephews. So here's Jennifer's favorite chili:

1-2 tbsp olive oil
1 small onion, diced
1 small bell pepper, diced
1-2 cloves garlic, minced
1 pound chili meat or ground beef
2 tbsp flour
1 small can tomato paste
2 cans stewed tomatoes
1 can red kidney beans, rinsed and drained (optional)
2 tbsp chili powder
salt and pepper to taste
water

In a skillet or dutch oven, saute onion and bell peppers in oil until onions are transparent.



Add garlic and meat, cooking until meat is browned.



Add flour and mix well. If using a dutch oven (if not, place the meat mixture in a crock pot), add tomato products, beans and spices. Stir until tomato paste is dissolved. Add water to desired consistency (I usually just fill up one of the cans of stewed tomatoes halfway), keeping in mind the chili will thicken some.



Cooking times:
Dutch oven: simmer 1 1/2 - 2 hours
Crock pot: on low, 6-7 hours; on high, 3-4 hours

Here's how I eat my chili:
1. It's going to sound strange, but don't knock it 'till you've tried it: Serve chili over rice, topped with a spoonful of baked beans. Mmmm, my favorite.
2. Serve chili over Fritos, topped with Cheddar-Jack cheese.
3. Serve as is with a side of saltines or corn bread.

*Courtesy of: my Mama