I am a scientist who loves to cook because there are many similarities between working in a lab and cooking in a kitchen. I love to share my cooking experience with you and to inspire others to cook.

Sunday, November 25, 2012

Classic Chili

I was given the task to bring chili for the Thanksgiving dinner and I turned to my go-to recipe book nowadays, which was written by America's Test Kitchen.

After a quick look at the recipe and a searched of my pantry, I realized I have most of the things already. All I need are ground beef, canned kidney beans, and red bell pepper.

I followed the instructions as close as possible which I reproduced bellow. It is a pretty simple dish to make and it can be generally boil down to 4 steps. 1) cook the aromatics, 2) add the vegetable, 3) add the meat, 4) season with spices.

Ingredients: (10 medium servings)
2 onions
1 red bell pepper
4 tbsp chili powder (quantity adjustable)
1 tbsp cumin
1.2 tsp cayenne pepper
6 garlic cloves, minced
2 lbs ground beef
2 cans red kidney beans, rinsed
1 can (28 ounce) diced tomatoes

Instructions: (I changed the order/timing of adding/cooking each component slightly)
1. Heat the oil in a large pot and add the onions until it turns translucent. Then add the garlic, and red bell pepper. Cook these for about 5 minutes.
2. Add the beef in small batches and cook until the beef is no longer pink.
3. Stir in the beans, diced tomatoes with all the juice.
4. Season with cumin, cayenne, salt, pepper and chili powder. I also added some dried crushed pepper.
5. Cook this for 45-60 minutes in medium heat. At this point, the chili will become gooey and not watery/stewy, which is the right consistency for chili.

 I was told that chili taste better after storage, and that's what I did. This chili is fantastic and my friends who had said it was the best they have had. I will not take any credit for this, it all belongs to America's Test Kitchen's carefully crafted recipe. It is a full-proofed recipe!!

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