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.
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
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
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.
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.
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!
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.
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!