I made my not-even-close-to-world-famous chili last night, but with a key addition that made it the best chili ever. It also just happens to be really easy to make, and surprisingly delicious. So, here's the first recipe I've ever written.
Ingredients:
- 1 lb. ground beef
- 1/2 large white onion, chopped into half-rings
- 1 green pepper, chopped into medium-size chunks
- 2 normal-size cans of any kind of beans - I usually use black and either kidney or pinto
- 3 normal-size cans of diced tomatoes
- 1/4 cup corn starch
- Spices: Black pepper, cayenne pepper, chili powder, garlic powder, salt. Optional: Frank's Red Hot Sauce
- Optional: A few jalopeno peppers, chopped
- 1 can of cold, delicious Pabst Blue Ribbon beer (alternatively, you can combine 33 fine brews into one can -- but just buying Pabst will save you a lot of time. Trust me - it's blended, and it's splendid)
Throw the beef and onions into a big pan and fry 'em up until the beef is done (no more red). Make sure to keep grinding the meat up with the spatula so it's not in big chunks. Drain the fat, and throw the mixture into a big pot. Add the green pepper, beans, tomatoes, and the optional-yet-tasty jalopenos to the mix. Stir 'er up, and turn the stovetop to medium-low. In a little mixing bowl, combine the corn starch with 1/4 cup cold water -- stir it with a fork until it's completely mixed. Dump into the pot and stir.
Now it's time to season it up - for this, I have no exact measurements to offer. It depends on how hot you want it. You definitely want at least two tablespoons of chili powder. As for the rest of it, season to taste -- start low, then as it's cooking, taste it, add more if you think it needs it. Go nuts with the garlic powder and black pepper. Frank's is a nice addition if you have it, but not necessary.
Finally: Open your can of Pabst. A quiet moment of reflection might be appropriate at this point. Whenever you're ready, take a large swig from the can, then pour the rest into the pot. As it empties into the pot, you might feel inspired to recite the Pabst Song:
I may have missed the digiridoo
But now I'm here to drink fine brew
To share high fives and good ol' times...
Pabst Blue Ribbon!
Cook at medium-low heat for about two hours, uncovered, stirring often. Enjoy!