There are days you just don’t feel like cooking. Days when all you want to do is curl up on the couch and watch old episodes of Star Trek on DVD. On days like these, one is grateful to have a husband who not only can cook, but can cook really, really well. And when one of the things he cooks is deliciously spicy chili con carne… well, life is not just good, it’s awesome.
The Husband’s Spicy Chili Recipe
1 pound lean ground beef
1 green bell pepper, chopped
1 large white or yellow onion, chopped
2 stalks celery, chopped
1 (16 oz) can red kidney beans, undrained
1 (16 oz) can white beans, undrained
1 (16 oz) can tomato puree
1 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon dry mustard
2 teaspoons oregano
2 teaspoons spanish paprika
2 large fresh tomatoes, chopped
First, brown the beef lightly in some olive oil, making sure to stir so it crumbles. Drain about half the fat of this away, but not all of it. Yummy, yummy fat.
Add bell pepper, onion, celery, kidney beans, white beans, tomato puree, black pepper, chili powder, cumin, garlic powder, mustard, oregano, paprika and tomatoes.
Simmer for 25 minutes. Do not overcook… you want the celery to stay a bit crisp.
Sometimes, when he’s feeling particularly spicy, he throws in some dried red chilis (those small, hot ones). It’s all a question of whether you like it hot- or whether you can handle it.
I like to sprinkle mine with a healthy serving of grated Monterey Jack cheese…. mmm.