Happy Medium Chili

I enjoy a good bowl of soup and chili is one of my favorites.  I get chili cravings.  I love thick soups with lots of flavor, spice and chunky vegetables in it.  The Hubby is not a big soup eater, but will tolerate it once in a while.  He likes thin soup without veggies.  Yes, we are still married!

I have tried several recipes and methods of chili making over the years.  Last week I combined a couple of recipes and took into consideration a compromise between J’s soup preference and mine.  I came out a winner! 

My chili experiment had just the right meld of spices, was just the right thickness, and made both of us happy.

The Spices: 

Here a spice, there a spice …

1 Tablespoon Chili powder

1/2 Tablespoon ground Cumin

1 teaspoon ground Oregano

1 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black Pepper

1/8 teaspoon Cayenne Pepper

The Soup:

These guys were hiding in the fridge.

1 Onion – sauteed OR Frozen Onion and Pepper Blend

2 small Garlic Cloves – sauteed

1 – 15 oz. can tomato sauce

1 – 4 oz. can tomato paste

2 – 14.5 oz. cans beef broth

Roasted Red Peppers – diced

Garnishes

Cheese

Cilantro

Your favorite chili topping

What I did

J does not like the crunchy texture of onions or peppers.  I love both and needed a compromise.  I thought, if I sauteed the onions I would have flavor and the non-crunchy texture would work for J.  I sauteed the onion and garlic in my soup pot.  I wanted to get the maximum caramelized flavor into my soup.

While I was creating caramelized goodness, I browned my ground beef and measured out my spices.  Normally I would just dump my spices in the soup pot, but I needed a picture.

Spices all mixed up.

When the onions and garlic were fragrant, caramelized, and beautiful I added the rest of the ingredients.  Tomato sauce, beef broth, ground beef, roasted red peppers, and spices.  I let the soup simmer for several hours.

Mixed up and ready to simmer.

When it was time for supper I dished up a bowl and took a picture  Then I dressed up my chili with cheese and fresh cilantro and I took another picture.  It was love at first bite.  I was double excited when J liked it too!

Naked Chili

One reason I love cooking is because it is creative and easily adjustable.  If you like pepper and tomatoes, which I do, toss them in the pot.  It also crossed my mind to add some fun stuff like sauteed mushrooms, bacon, a can of beer, or a splash of liquid smoke.  I didn’t add them because I wanted to establish a basic recipe and get the spices down first.

Dressed up with Montery Jack and Cilantro!

As the temperatures cool, the leaves start to turn, and ranch work or harvest continue I hope you enjoy the comfort of a nice bowl of chili!

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2 Responses to Happy Medium Chili

  1. Candy C. says:

    I like the picture of the chili all dressed up! 🙂 Sounds like a good basic recipe!

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