So, for me, when blogging gets to be a little “overwhelming” I take a break. I don’t stop cooking, I just stop writing about it.
The bad thing is, I continue to make up new recipes and try new things on a weekly basis… and then my husband asks if I “blogged” it, or at least wrote it down because he wants it again… I say “no, sorry!”. Sadly, it’s when I’ve “winged” something and cannot remember the exact measurements and will have a very hard time replicating it because I didn’t pay attention when I was making it.
One of those things was this chili. I did re-make it (because he said it was his favorite chili that I’ve EVER made!!!) And so, I figured out how I did it, re-made it, and it’s a winner!!!!
Since he loved it so much, it inspired me to get back into WRITING down what I’m cooking if it’s not a repeat. I also am going to document it here. Not just for the few followers, but for myself! I may also turn this blog into a cookbook, even if it only sits on my family’s shelves.
So, here’s my chili recipe:
Husband’s Favorite Recipe:
1 lb. ground beef
1 tsp minced garlic
1/2 small yellow onion diced (freeze the remaining onion for later!)
1 cup crushed tomatoes (I have yet to find a can of crushed tomatoes in an 8 0z. size, so save the rest of it for later, or make a double batch!)
1 – 1 1/2 TB chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt (or to taste)
dash cayenne pepper (I go light on this, to turn up the spice, add more!)
2 TB Masa Flour (Corn flour). You can also just grind Corn Grits (or polenta) into a flour consistency with a blender or magic bullet!
1 can black beans
1 cup frozen corn
1/2 bottle of beer (I use whatever my husband has in the fridge… it varies!)
(I currently do not have any pictures of this chili…. boo! I’ll have to make this again, and post pictures when I do!)
Place the ground beef in a large pot and throw in the garlic and onions. Cook the meat and “chop” with spatula to get the meat into nice small pieces as it’s cooked. Cook until browned and cooked through. Drain off the excess fat, and then pour in the crushed tomatoes, chili powder, cumin, oregano, onion powder, garlic powder, salt and cayenne. Stir together well, cover, and then reduce the heat to medium to medium low. Simmer for 15-20 minutes stirring occasionally. Add the 1/2 bottle of beer (about 1 cup). If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
A few minutes before you want to serve the chili, place the masa harina (or your ground corn meal) in a small bowl. Add 1/4 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and the frozen corn and simmer for 10 minutes. Serve with shredded Cheddar, sour cream (or PLAIN greek yogurt) and some fritos!!! You could even top it with some jalapeno slices!!!
And that’s it! It’s a basic recipe, but it’s a winner! You don’t need to make it too fancy to make it DELICIOUS!! You will LOVE this recipe! I’m pretty sure it’s going to be the only chili recipe made in this house for a while! 🙂