Don’t forget to head on over to the POM website and vote for my Red Roast Pork with POMegranate glaze. Click here (edited to add, link is no longer active). Thanks so much in advance!
Inspired by Miriam’s post (check out her blog, it’s beautiful!) and a lovely package of extra-lean ground beef from Rowe Farms I picked up the other day, I decided to make a big old pot of chili. Knowing how busy the next couple of weeks will be with end of year celebrations and packing to go away, I am conscious that I need to make sure I have healthy food on hand so I don’t succumb to the Seasonal Eating Fairy. This sounded perfect. Here’s Miriam’s recipe with a couple of changes (in italics). I made mine in the slow cooker, after I had browned the meat and sautéed the veggies.
Chili con carne and chocolate
• 750g minced meat
• 250g boiled Pinto beans, with the resulting stock (I used canned fava and red kidney beans)
• 1 red pepper (I used purple carrots because I had them on hand)
• 2 medium onions
• 4 cloves garlic
• 800 g canned pureed tomatoes (I used diced tomatoes)
• 1 tbsp ketchup (I used tomato purée)
• 4 dried chilis (I used fresh chilies)
• 2 tbsp unsweetened cocoa (I added 3tbsp, as per Miriam’s modification)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves (this amount is a bit excessive for me, taking into account that the allspice that’s also added has a similar taste)
• 1/8 tsp nutmeg
• 1/2 tsp allspice (I used powdered allspice)
• 120 ml bean stock (I used beef stock)
• Olive oil
I also added a glass of red wine, a good addition for any dish… well, almost (So did I Miriam!).
Ok, ok, enough carrot inspection…
Start by peeling the garlic and then smash it. Dice the onions and carrots Pour some olive oil in a pan or even in a large casserole and fry the vegetables until wilted. I add the garlic nearly at the end so that it doesn’t burn. Take the vegetables out of the pan and leave aside. Use the flavored oil to fry the meat on high heat. Stir to coat all the meat in oil and brown it. When done, add meat and vegetables to the slow cooker and add the rest of the ingredients: beans, tomatoes, ketchup and all the spices, along with the beef stock. Add the wine and tomato paste.
Perfect timing since it’s just started snowing in Toronto (it IS December after all!!!) so it’s just the weather to enjoy a bowl of chocolately chili con carne.