Here's a full-flavored chili with just a touch of heat. If your kids don't like theirs too spicy, use only about three-quarters of the Southwest Seasoning Mix and save the rest to season other Tex-Mex dishes. The Buttermilk Skillet Corn Bread makes a subtly sweet complement to the chili.
What you'll need
- CHILI:
- Southwest Seasoning Mix (see below)
- 1/2 pound ground beef
- Vegetable oil
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1 clove garlic, minced
- 1 1/2 cups V8 or tomato juice
- 1 1/2 to 2 cups beef or chicken stock
- 1 cup canned crushed tomatoes in puree
- 3 to 4 cups cooked black or red beans
- 3/4 teaspoon salt
- Black pepper, to taste
- Grated Cheddar cheese, sour cream, and/or chopped parsley, for garnish
- SOUTHWEST SEASONING MIX:
- 1 tablespoon cumin
- 1 tablespoon mild chili powder
- 1 1/2 teaspoon coriander
- 1 teaspoond dried oregano
- 1 teaspoon unsweetened cocoa powder
How to make it
In a small bowl, blend all of the ingredients for the Southwest Seasoning Mix, then set the bowl aside.
Heat a medium-size casserole or Dutch oven. Add the ground beef and brown over medium heat for several minutes. Using a slotted spoon, transfer the meat to a small bowl and set it aside.
If there's very little fat left in the pan, add 1 to 2 tablespoons of vegetable oil. Add the onion and green pepper and saute over moderate heat for 8 to 9 minutes, until the onion is translucent. Add the garlic and seasoning mix, stirring constantly for 30 seconds.
Stir in the remaining ingredients and the reserved meat, using enough stock to achieve a consistency that is neither too thin nor too thick. Bring the mixture to a simmer gently for 10 to 15 minutes, stirring often. Thin the chili with a little more stock if necessary. Serve hot with the garnishes. Makes 6 servings.
