Chili for an Autumn day

This morning is one of those cool in temperature mornings here in GZ China that remind me that Autumn has arrived. The cooler temperature puts me in the mood for comfort food, and for me nothing says Autumn like a bowl full of Chili.

Here is my recipe for Chili from my Archives.

Tai-Tai's Texas Chili Your Way

500g  beef cut into cubes

 OR

500g Ground Beef – lean

2 - 400g cans peeled tomatoes whole or diced

1 - 425g can Red Kidney beans or Pinto beans

1 onion chopped

1-2 cloves garlic crushed or chopped finely

1 tsp. dried oregano (optional)

Water

2-3 Tbsp. Chili Powder

1 - 6 oz/170g can of Tomato Paste used to thicken

Salt to taste

Oil for browning the meat

In a small amount of oil brown the meat; add the onion and garlic during the browning. Add tomatoes break them up while stirring the meat. Add Chili Powder and Oregano.

Add water at this time enough to make it look like soup.

Drain the kidney beans and rinse then add to the soup mixture.

Let simmer for an hour to an hour and a half on low heat. You may have to add a little water if the heat is too high.

After about an hour add the tomato paste and some salt to taste and let simmer stirring occasionally until ready to serve.

Serve with shredded cheese, green onions or sour cream.

Optional ingredients

2 tsp Cumin

1 Tbsp Cocoa

You can use both or only one. Occasionally I use these last two ingredients…but usually I make the Chili without them, because, the kids prefer it this way.

This Chili is pretty mild, if you want to make it really hot, you can, by adding fresh Chili’s or Hot pepper sauce like Tabasco. Although the next day it is usually spicier on it's own. Remember a recipe is a guideline you should experiment and make it the way you want.