Super Tasty Chili

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In Minnesota, chili was always the perfect dish to make on a cold and snowy Sunday afternoon. While we don’t have snow in Tokyo, the temperature is still cold enough to make you crave some home-cooked chili!

In order to make chili while living in Tokyo, you have to be prepared to go on a little scavenger hunt. Finding the correct (and affordable) ingredients is not impossible! You just need to know where to shop for the ingredients.

Yamaya is an excellent store to purchase imported food and wine at very reasonable prices. If you can plan ahead, The Flying Pig is another great resource to order familiar foods at good prices.

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Chili

2 pounds ground meat (ground beef, chicken, or turkey work well – use your favorite)

1 ½ cups onions, diced

9 garlic cloves, chopped

5 tablespoons chili powder

1 tablespoons ground cumin

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon black pepper

½ to 1 teaspoon crushed red pepper flakes, optional

1 28-ounce can crushed tomatoes

1 4-ounce can green chilies, chopped

1 14 ½ ounce can low-sodium chicken broth

1 12-ounce bottle (or can) beer

1 6-ounce can tomato paste

4 16-ounce cans beans, rinsed (kidney, garbanzo, black beans all work well – use your favorite)

Directions:

  • Place the ground meat in a large pan and cook over medium heat. Break up the meat with a spatula while it is cooking.
  • Drain the excess grease from the pan.
  • Add the chopped onions and garlic to the meat. Cook for 10 minutes or until the onions begin to soften.
  • Add the chili powder, cumin, basil, oregano, thyme, black pepper, and red pepper flakes. Stir and cook for 3 minutes.
  • Add the crushed tomatoes, green chilies, chicken broth, beer, and tomato paste. Allow the mixture to come to an even temperature – approximately 20 minutes.
  • Place the beans in a colander and wash off the liquid from the can.
  • Add the beans to the pan and cook for approximately 1 hour over a low heat.
  • Stir occasionally to prevent the chili from sticking to the pan.
  • Add more red pepper flakes or chopped jalapenos depending on how spicy you like to make your chili.
  • As you can see from the photo above, this recipe makes a generous amount of chili! The chili freezes really well and makes a perfect meal when you don’t feel like making dinner during the week.

This recipe was inspired by the Halftime Chili recipe I found several years ago on Epicurious.com. I have adapted the recipe over the years to fit our tastes.

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Posted in Recipes. Tags: . 6 Comments »

6 Responses to “Super Tasty Chili”

  1. Justin Says:

    Your pictures are fantastic

  2. Paul Says:

    Awesome photos !!! Great post.

  3. JEP Says:

    Those are amazing photos!

  4. Mike and Mary Costanzo Says:

    Sure looks super yummy. The pics are fantasic. I will have to try, to keep warm in Iowa.

  5. Beth Says:

    Thanks for compliments. If you try the recipe, let me know how it turns out!!

  6. Terry B Says:

    Great post, Beth, with beautiful photos. I understand your ingredient hunt dilemma. When I was visiting friends in the UK some time ago, I wanted to cook up a pot of my favorite chili recipe for my hosts. But I had to make so many substitutions at their little grocery store that it ended up tasting nothing like my chili at all. Speaking of which, the secret ingredient in mine isn’t beer, but red wine.


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