I love the winter, but I’m not really a fan of cold weather food. I find soup to be equally as boring as sandwiches and salads. I simply can’t find the ingenuity in a 3 minute meal. However, I have a deep rooted affinity for chili. As a child, chili was a cold weather staple. It came adorned with ketchup, cheddar cheese and saltines. As I’ve matured, so has my palate and I now garnish my chili with a huge variety of things that far exceed the ketchup and saltines of my Oliver Twist childhood. My chili has improved too (not that there was ever anything wrong with mom’s chili). My chili now packs a good kick with red pepper and cumin overload. I figure until the acid reflux kicks in (it’s bound to happen soon), I may as well enjoy it. The below bowl of chili can be is garnished with Fritos and sweet yellow onions, but I’m definitely considering adding a dollop of spicy mustard and a sprinkling of dill relish.
Slap Ya Mama Chili (not to be confused with Slap Ya Mamma Cajun seasoning from Louisianna (although I do love that shit)
1 lb ground beef browned
1 lb pinto beans (or left over charro beans)
4 roma tomatoes chopped
2 medium yellow onions chopped
2 tbs cumin
1 clove garlic chopped
1 red pepper chopped
1 tsp paprika
1 tsp salt
Ground pepper to taste
Mustard (any variety)
Ketchup (Curry ketchup is the best)
Combine all ingredients with 2 cups of water. Bring to a boil. Reduce heat and allow to simmer for 35-45 minutes. Stir occasionally. If you really want it thick, add about a teaspoon of corn masa flour. Serve hot and garnish with any of the above garnishes or get creative --- it’s your dinner! As always, if you’re cooking, don’t forget your favorite cook. Me!