February 13
Nora's Chili
We have had a cold front move through, and it seemed that chili was
in order. Yes I spelled it with an i. This is my version of Chili,
although it is somewhat reminiscent of the Chile con Carne the
cafeteria served us in elementary school. Muy Sabrosa!
1 lb of hamburger meat browned
1 1/2 cup of Red Chile Puree (try Bueno)**
3 cups of cooked pinto beans (about 2 cans)
1 tablespoon cumin
1 tablespoon minced garlic
1 small onion minced
3/4 of a beer
1 tsp of salt
This
is the basic recipe. I usually cook my own beans, then I add the chile
and spices to them once they are done. I brown the meat with the onion
and when it is done drain and then add to the beans. The beer can be
added anywhere. Why only 3/4? The cook probably needs the last 1/4 for
refreshment, unless of course it is an inferior quality, then add the
whole thing. Add water if necessary and then bring to a boil then
simmer until you are ready to eat. Serve with cornbread or tortillas.
Makes great frito pie the next day, or chili dogs.
** I use the frozen Bueno hot puree. However the heat varies so if
we want it hotter I add some New Mexico Hot Red chile powder, if I
really want it hot I also add some crushed Chile Piquen. (Use this on
some unsuspecting friends, it will either make you popular or hated
depending on the crowd. With our bunch it usually has the former
effect.)