Chili

It's a tad bit warm out today... 75... but we are making chili. It's going to be dinner for the week (At least 4 meals)... It's smelling really good already, and I've decided to get a head start on the post about it so that I won't get behind. I'll report back on the taste as well.

We modified the original recipe slightly... I'll post the original recipe at the bottom in case you'd rather use that. We also doubled most things to make extra.

Ranch Chili with Cheese (Inspired by the book Protein Power)

Ingredients
3 TBL Canola Oil

2 lbs ground sirloin - 93/7

2 cups chopped onion

4 garlic cloves

4 TBL chili powder

1 tsp crushed dried oregano

1 tsp paprika

1 tsp ground cumin

1/2 tsp cayenne pepper

1 cup tomato puree

1 cup strong leftover black coffee (we had to make extra... coffee NEVER goes to waste in this house)

Cheese for topping

Heat the oil in a large skillet... I used my Le Creuset pan so it didn't have to get too hot - only medium. Add the beef and brown it. Then add the onion, garlic, and all the spices. Stir and cook until mixed through and onions start to get translucent or limp. Add the tomato puree and coffee. Cover and simmer the chili for an hour... checking often to make sure it doesn't go dry. If it does, add some water. At the Serve in bowls and sprinkle with cheese.

Brown the Beef

Combine the spice mixture together

Add the spices, onions, and garlic

Add the coffee

Add the tomato pureeBring all that together

Cover and wait....

This is what you get :-)

The original recipe

Ranch Chili with Cheese from Protein Power by Michael and Mary Dan Eades

Ingredients:

3 tablespoons Peanut oil

1 lb ground chuck

1/2 cup chopped onion

2 garlic cloves, minced

2 Tbl chili powder

1/2 tsp crushed dried oregano

1/2 tsp paprika

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1/2 cup tomato puree

1/2 cup strong black coffee or canned beef broth

1 Tbl masa harina/cornmeal, optional

3 Tbl grated cheddar cheese

Heat the oil in a large skillet over medium high heat. Add the beef and brown it, then add the onion, garlic, and seasonings. Stir and cook until well mixed and the onions are limp. Transfer to a covered saucepan and add the tomato puree and coffee. Cover and simmer the chili for an hour, adding a little water if it becomes dry. The chili should be thick and soupy. Add the masa and simmer for 10 more minutes. Serve in bowls, sprinkled with cheddar.

Options: You can add chopped bell peppers -- one medium pepper when you add the onions.