miscellany chili recipe

[17 Feb 2013 | By | 5 Comments]

chili recipe www.talkoftomatoes.com  miscellany chili recipe

… and there is chili on the stove.

That is my pat answer all winter long. With teen-very-active sons, keeping warm, homey food at the ready is one of my top mom priorities. When I am in my zen-mother moments, I am filling the kitchen with chili for after school, baked breads and cookies, big bacon-laced breakfasts and so forth. All winter long, chili on the stove is not uncommon—and counts merely as a snack. Dinner is later.

I only write the chili recipe, below, as a guideline. Truth be told, chili is my tomato-based scapegoat, my go-to pot for using up odds and ends in my fridge. This ‘miscellany chile’ often has half a jar of leftover salsa, at least a jar or more of canned tomatoes (stray tomato sauce in my fridge). Into this pot goes 2 cans of whatever beans I have on hand, ground sauteed beef and almost always a half or whole pound of chorizo sausage. I love chorizo in chili.

Extra chipolte in adobo is a bonus. As are a few spoons of tomato jam.

I start the chili by browning the meat(s), and sauteing red onion and garlic. If I have a few vegetable stragglers—like part of a bell pepper, a few carrots or fennel—these get sauteed as well. Once caramelized, I add all the meat and vegetables in a pot, pour in beans and add tomato juice/sauce and/or puree. I monitor the liquid, adding more tomato juice as needed.

chili ingredients talkoftomatoes.com  miscellany chili recipe

Miscellany Chili
leftover salsa
leftover tomatoes (pureed, whole/peeled/sauce)*
1 LB beef
1/2 LB chorizo
S&P, chili, cumin, paprika
chipolte adobo
tomato jam
onions
bell peppers
garlic
carrots
2 cans beans: pinto, black beans, kidney beans

*You may or may not know that I was a bit of a canning fiend this past summer. Which is why, of course, I have summer’s tomatoes to insert into winter’s chili. Here is the long explanation/fine details of canning tomatoes safely.

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5 Comments »

  • Krista said (17 February 2013 at 3:59 pm):

    I love how chunky your chili is. :-) I can almost taste those gorgeous tomatoes!!

  • Karista said (17 February 2013 at 9:34 pm):

    Love this chili recipe! This is the way all chili should be prepared. :) You are such a good Mom Janelle!

  • Liz @ The Lemon Bowl said (18 February 2013 at 4:43 am):

    This sounds incredible!! I love chili and your version is delicious!

  • Hannah said (19 February 2013 at 11:05 am):

    I hear you, Janelle – feeding teenage boys is a full-time cooking job! My boys eat a meal after school, as well, before having dinner (and sometimes more later in the evening). Chili is a terrific idea to keep bubbling away on the stove and yours looks scrumptious.

  • Laundren @ IDOF said (23 February 2013 at 12:20 am):

    Chilli sounds like a perfect snack. Loved the idea.