Chili is a surprisingly dangerous food. It can be so hot that it inflicts chemical burns, so vibrantly red that you irreversibly stain your favourite clothing, and so full of beans that you alienate all of your friends and family. For me, though, the danger is in quantity. I always end up making way, way more chili than any normal person could want to eat in a month. Or three. But that can be a good thing if you have lots of portion-sized leftover containers and you really, really like chili. Or really hate cooking, I guess.
This chili is basic, but tasty. It comes together pretty quickly, but after you let it simmer (maybe while you bake some cornbread?) it turns into something pretty magical.
Chili
1 tbsp olive oil (pomace) (USA / Canada)
1 onion, chopped
3 cloves garlic, minced
3 tbsp chili powder (the mix, not straight hot chili powder!)
½ cup red wine, optional
1 can kidney beans, drained & rinsed
1 can black beans, drained & rinsed
1 (150mL) can tomato paste
1 (800mL) can chopped tomatoes
½ chipotle chili, mincedSauté the onion and garlic with the chili powder until tender. If you want, deglaze the pan with the red wine. Add the beans, tomato paste, and chopped tomatoes. Add the chipotle, and season with salt and pepper to taste. Add water as needed to get the consistency you want.
Simmer for about half an hour. Season to taste, and serve with cornbread or biscuits!
