Chili (per Rory)

Chili (per Rory)

Serves 4

  • 1 pound hamburger
  • 1 can pinto beans (or cook up 1 c dried pinto beans)
  • 1 (2 lb) can tomatoes
  • ½ lb bell pepper
  • ½ lb onion
  • 2 Tbsp flour
  • 1–2 cloves garlic
  • 5 tsp chili powder
  • 1 tsp oregano
  • ¼ tsp thyme
  • ¼ tsp cumin
  • ¼ tsp coriander
  • 2 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • black pepper
  • 1/8–¼ tsp dried red chili peppers, crushed

Brown meat with chopped bell pepper and chopped onion and crushed garlic. Drain most of the fat. Add spices. Cook over medium-low heat for a few minutes until fragrant. Add flour and let it brown. Add cooked beans and tomatoes and cook until flavors blend. If more liquid is needed, add bean liquid.

Instead of flour, can use masa flour (masa harina) for thickening. If so, wait until chili is done, then add and simmer for a few minutes until thickened.

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