Thursday, November 5, 2015
The Handy Andy tool set was found on an outing with Partner in Grime to a nearby antique mall. I'm pretty sure I had one of those as a kid and it was fun to see another one.
Days have been warm but it's been getting cold at night and that had me thinking about doing a pot of stew or soup or chili for such evenings. This recipe is a little bit of all. It's thicker than soup, and has beans so it's not a true chili, and has been declared a "keeper. I think it's time to make another pot.
3 Tablespoons bacon grease for sauteing
1 cup chopped sweet onions
1 Tablespoon minced garlic
1/4 cup chopped yellow peppers
1 to 1 1/2 pound(s) ground meat
1 (28-ounce) can diced tomatoes (I used one 14 oz can tomatoes, one of Rotel)
1 chipotle pepper minced (the kind in adobo sauce, do NOT rinse)
2 cans black beans, drained and rinsed
2 Tablespoons Penzey's 9000 chili powder (or use Chili powder to which you've added a dash of Smoked Paprika, Cumin and Ancho Chili powder)
1 and ½ teaspoons sea salt
1 and 1/2 teaspoons Italian seasoning
1 tablespoon raw honey plus 1 teaspoon molasses
2 cups chicken broth (more to taste)
1/2 teaspoon (I used 1 tsp. as I like it spicy) hot sauce (My favorite - Singing Smoke by Indiana's own Scoville Brothers)
1 square 80-90% cacao dark chocolate, finely grated
In a large skillet or Le Creuset Round Dutch Oven, sauté onions, garlic and peppers in bacon grease, adding a little olive oil if needed to prevent sticking, over medium heat until onions are translucent, remove with slotted spoon. Cook meat in drippings until browned. Drain off some of the fat, but not all, leave a tablespoon, a little more if you're using turkey or ground venison.
Add sauteed veggies and remaining ingredients stir, cover and simmer on low for an hour, stirring every once in a while
Now, what to go with it?