As the days grow shorter and ever chillier, what makes you feel better than a big bowl of chili? Everyone puts their own spin on it... be it with different kinds of meat, seasonings or beans... black, pinto or kidney (my late father's favorite, but certainly not favored by my step-dad, Burl). With this recipe, adapted from the March 2008 issue of Every Day with Rachael Ray, I've taken the liberty of throwing in some oregano, brown sugar and tomato paste. I just wished I would have had a bit of beer on hand when I made it for greater depth and flavor. Serve with plenty of grated white cheddar or pepper jack, some chopped cilantro (if you like) and a generous handful of Fritos... talk about comfort.
2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste
Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.
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