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April 30, 2009


- Is the meatiest, most satisfying, heartiest, most heart-warming stew of them all. Its origin is not definite, however, many believe it was born in Mexico in the 1800’s.

There are as many recipes for chili as there are cooks and this one is mine. My chili is more like a soup than a stew, though.

For optimum flavor, remember to keep salting each layer separately. Just don’t go crazy with it…


2 tbs. oil

1 medium onion, diced

1 bell pepper, preferably green or red, diced

3 cloves of garlic, chopped

¾ pound ground beef or turkey

1 tsp. ground cumin

2/3 tsp. paprika

½ tsp. cayenne pepper

½ tsp. black pepper

1 15 oz. can of crushed tomatoes

2 bay leaves

3 cups chicken stock

1 12 oz. can of red kidney beans, drained and rinsed

2 squares of dark chocolate, chopped


In a large soup pot, heat the oil on low heat. Add the onion and pepper and sauté for 5 minutes. Add garlic and sauté for another minute. Add the meat, cumin, paprika and pepper and stir well, making sure to break up the meat. Turn the heat to high and brown the meat – about 7-10 min. Stir in the tomatoes and bay leaves, cook 1 minute. Add the chicken stock, stir, and cover with a lid. Bring to a boil, 3-5 minutes. Once it’s boiling rapidly, turn the heat to low and crack the lid. Simmer 15-30 minutes, depending on how much time you have (or how hungry you are.) Add the beans and simmer for 20 more minutes, remembering to stir. Stir in the chocolate and simmer for another 10 minutes. Turn off the heat and taste for seasoning before serving. Enjoy!

May be topped with sour cream, chopped cilantro, cheese or whatever else your heart desires.


Dina said...

how can i make it more of a stew than a soup? what should be changed to make the consistency alil thicker?

Sasha said...

Well, it's not that soupy to begin with but you certainly can't eat it with a fork so...
Try adding less stock - about 2 1/2 instead of 3 cups. Also, try simmering it longer - about 20 extra minutes. Good luck!