Chili con Carne was (and still is) a staple for my family growing up. We would have this wonderful dish around three times a month and usually on a weekend, a perfect ending to the week before we were back to school. I remember vividly arriving home from the pool or playing at a friend’s house and smelling the divine aroma one can only get from the wine that cooks in the chili sauce.
To make my chili, I require
1lb ground lean beef or turkey (I use turkey to be a little healthier, as pictured throughout the post)
2 roughly diced large onions
2 teaspoons freshly minced garlic
3 cans of beans, I usually go for one pinto, one black bean and one kidney
2 cans of petite diced tomatoes
1 can of tomato paste
2 cups red wine
1 tablespoon freshly ground pepper
1 teaspoon freshly ground salt
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Tiny sprinkling of both ginger and nutmeg
Over a medium-high heat, saute the onions and garlic in whichever oil you usually use and a tablespoon of butter (butter can be substituted for another tablespoon of the oil you choose to use). Once transluscent, add the turkey and cook until there is no pink left. It will look a little gross – something like this:
Immediately add the tomato paste and all the spices, stirring all the while. Once combined, add a cup of the red wine to remove anything that may be sticking to the bottom of the pan. Open your cans of tomatoes and add to the meat without draining. Put back on the heat. Open your beans and drain all of them thoroughly through a sieve or colander before rinsing with water. Add to the chili and continue stirring.
Finally, add your final cup of wine and simmer on medium-low for twenty minutes, or until desired consistency has been reached.
There are multiple ways that you can serve this. As a child, we would serve it over freshly made basmati rice with a large dollop of sour cream on the top. Lately, however, as I have been rushing around to different jobs and to class I have been eating it as a burrito. Simply put the sour cream, chili and cheese in a burrito sized tortilla and roll it up like they do in Chipotle! Another technique my sister used the other night, was to make a burrito pizza – the gluten free tortillas for celiac-sufferers don’t have the springy rolling capabilities as regular flour tortillas, yet she still wanted to enjoy it like me. Voila!