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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Cook’s Illustrated Chili
(March & April 2003 Issue)

8-12 slices of bacon
2 medium onions, diced
1 red pepper, diced
6 garlic cloves
1/4 cup chili powder*
1 T. cumin
2 t. coriander
1 t. red pepper flakes
1 t. dried oregano
1/2 t. cayenne pepper
2 lb. ground beef
1 can dark red kidney beans
1 can black beans
2 28 oz. cans crushed tomatoes

*in addition to regular chili powder, we add 1/4 cup ancho chili powder we make ourselves

Condiments for serving: lime, avocado or guacamole, grated jack or cheddar cheese, sour cream, jalapenos

Fry bacon in dutch oven, remove. On medium heat, cook all vegetables and spices in rendered bacon fat until begin to soften & brown, about 10 minutes. Add beef and brown. And tomatoes & beans. Simmer for 2 hours (one covered, one uncovered) or transfer and cook in crockpot all day. Recipe recommends making chili day before, refrigerating and reheating next day to bring out flavors. It never hurts.

To Make Nachos:

Lightly brush both sides of 8-12 corn tortillas with olive oil. Cut stack into wedges, like a pie. Spread triangles on cookie sheet and bake at 375˚ for 7-10 minutes. I usually check them after 5 minutes and turn the pans if necessary.

Arrange baked chips on plate, top with chile, shredded jack, scallions, jalapeno and broil until cheese is melted.


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