With the temperatures in the twenties, one must look for ways to keep warm and well nourished. So why not look to a nice bowl of chili, whose beginnings were like that of chowder. Recipes are all over the internet and everyone has a secret ingredient and that all depends on how hot you like it. I like my chili mild with just a little heat which can be added with a few pieces of chopped Jalapeño Pepper.
Here on the Cape we have a few great Mexican Restaurants sure to serve great chili if you are not inclined to make your own. In Hyannis there is always Sam Diego's which offers a great lunch special an all you can eat chili, soup and taco bar all for $7.65. You can get a great bowl of "Old School Chili" at Guapo in Brewster. Or if traveling in West Yarmouth stop by Acapulco for Tortilla soup with chicken or chili.
For me its a nice home cooked bowl of chili.
2 tbsp. Extra Virgin Oil
1 medium onion, chopped (about 1 cup)
½ green bell pepper, chopped (about ½ cup)
1 Can (4oz) green chiles, minced or chopped
4 cloves garlic, finely chopped
1 lb. ground beef (80% lean)
1 tbsp. chili powder
1 tbsp. finely chopped fresh cilantro
1 tbsp. ground cumin
1 can (28 oz.) whole tomatoes, chopped
1 packet Goya Beef Bouillon
1 can (15.5 oz.) Kidney beans, not drained
Shredded Monterey jack cheese (optional)
Sour cream (optional)
Finely chopped white onions (optional)
1. Heat oil in medium, heavy-bottomed pot over medium-high heat. Add onions, peppers, chiles and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes. Season meat salt and pepper. Add meat to the pot, breaking into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 8 minutes. Stir in chili powder, cilantro and cumin; cook until fragrant, about 1 minute more.
2. Add 1 cup water, chopped tomatoes (with liquid), and beef bouillon to pot. Bring tomato mixture to boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in beans. Cook until heated through, about 15 minutes more.
3. Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired
It serves about 4 and I hope you enjoy!!
Happy Chili Day!!!