The Superbowl makes great inspiration for what to cook, and chili is perfect for a spice-lover. January’s package contains the spices you’ll need: chili powder, cumin, cayenne and oregano.
Chili is a delicious one-pot, high-protein meal whether prepared with meat or beans alone. It’s also very easy to make with ingredients you may have in your pantry: a can of beans, a can of tomatoes … and the right spices. What exactly is chili powder? Chili powder is a seasoning blend of ground chilies, cumin and oregano. Beats me why most chili recipes call for chili powder plus more cumin and oregano, but since I love chili as it is, I see no reason to mess with perfection.
Ingredients
- 1 pound ground beef, or 3 cups chopped veggies (red and green bell peppers, sweet potato, green beans, etc.)
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 28 ounce can crushed tomatoes (a bit less than the whole can will do)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 15 ounce can kidney beans, drained and rinsed Shredded cheddar, for serving
- Chopped green onions, for serving
Instructions
- Over medium heat, film bottom of a large heavy pot with oil and add onions and garlic. If you are using ground beef, add it now to brown and crumble. Skim off fat if desired. If you are using veggies, add them now. Stir in tomatoes, spices, salt, and finally the beans. Let chili come to a gentle boil and reduce to a simmer for 30 minutes. Serve in a bowl with cheddar and onions.
- Variation: A faction of recipes call for cinnamon and/or coffee along with the chili spices. Cinnamon is often used in Cincinnati-style chili and spaghetti, a specialty I will certainly eat when I make it to Ohio.
- As great as basic chili is on its own, it is also awesome on top of stuff! You can serve your chili on a dog, over rice, or in a bread bowl. I’m partial to using chili to make chili-mac but I’ve always wanted to try Frito Pie. See the links for recipes.
Chili-rubbed meat or fish
Chili-lime butter
Chili-mac
Mexican Elote (grilled corn)
Spiced nuts
Baked potato wedges
Research note: I try to feature dishes and recipes that have a strong regional feel. Although the history of chili is murky, it most likely originated in Texas with strong Mexican roots. For more on the history of chili, I suggest reading up on the San Antonio chili queens.
As always, all of the spices and dried herbs featured in Seasonal Spices are certified organic.