This is my favourite chili recipe. Actually, it’s my only chili recipe. This is the only chili I make. Because it is awesome. Rosie Beaucoup passed the recipe on to me, and she calls it Chili Cyprus Hill. I don’t know where she got the recipe, but I know we’ve eaten it for years. And now it’s a favourite with 2.0 and I. It is perfect in the fall and winter, when your bones get cold, and you need to warm yourself from the inside out.
The cumin in this recipe is the key ingredient. It gives the chili a warm, smoky taste. And there are lots of veggies in there too – so it’s probably good for you or something. But don’t let that throw you. You can sprinkle some cheese on top to make it a little less healthy.
This chili is so easy to make, a monkey could do it. Provided that monkey could chop, dice and open a can of beans.
. . .
recipe: from Rosie Beaucoup, original source/inspiration unknown
- 1/2 pound extra lean ground beef
- 2 stalks celery, diced
- 1 medium green pepper, diced
- 2 large onions, diced
- 2 cloves garlic, minced
- 1 large can (28 oz.) diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon mustard powder
- large pinch of hot pepper flakes or a few dashes of tabasco or other hot pepper sauce (to taste)
- 1 can (19 oz.) dark kidney beans
- shredded cheddar cheese – for garnish, if desired
Begin by browning the ground beef in a large pot or Dutch oven over moderate heat. When the beef is halfway browned, add the celery, green pepper, onions and garlic. When the meat is completely browned, add the tomatoes, chili powder, cumin, salt, pepper, mustard powder and red pepper flakes (or tabasco/hot sauce). Simmer for an hour or two. (Adjust spices to taste.) Add the kidney beans during the last 15-20 minutes of simmering.
Garnish with some shredded cheese if desired.