Beef Chili

When it’s raining cats and dogs like it is tonight, I don’t venture far from home. You would think Seattle drivers would have this rain thing down; but, that’s a big fat no. Yet, when you practically have a tsunami washing across your windshield it adds a challenge to just seeing, let alone driving. So, I’m staying in and turning to my pantry and freezer to pull together dinner. There are a few canned goods that I consider staples (well, staples if you’re a chili lover like me): tomatoes and a variety of beans. I usually stock up when there’s a good sale; so, I almost always have the ingredients for chili on hand. A note on chiles: there’s a lot of leeway here. Just pick your favorite ground chile and run with it. If you prefer chili powder for its mild heat, cut back on the fresh garlic since chili powder contains garlic. Toward the end of cooking, and after I’ve portioned out a mild version for my daughter, I add a very intense hot sauce, which adds another layer of heat and more complexity. It’s called Total Insanity, and, it’s quite possible I’m committing an act of total insanity for using it. It’s made from habanera, the hottest chile on earth, and it’s not for the weak at heart. It’s the one at chile festivals that has a glass of toothpicks for sampling, instead of the protocol tortilla chip.

Several years ago, I was tooling through Leavenworth, a very charming German city (village) in WA with a friend. It’s amuck with German sausages, sauerkraut, and spaetzle. Who would have thought in her wildest dreams there would be a bottle of Total Insanity set out for tasting? Oddly out of place, it sat among the beer steins, knickknacks, and locally made preserves. My friend dared me to try it (how do I always end up in food dares?). I was surprised by the dare, since he was fully aware that I spent several years in the southwest, where chiles are the southwesterners’ condiment of choice. Since there was a dinner on the line, I dipped the toothpick in the tiny bowl of insanity and touched it on my tongue. It was hot, I mean really hot, but I was fine. Based on my reaction, my friend bypassed the toothpick and grabbed a spoon from the preserves’ sampling. I quickly snatched it from his hand; but, being a guy (which is the only logic I can come up with), he grabbed another sampling spoon and quickly scooped a half spoonful then popped it in his mouth. The only way to describe his reaction is to refer to the iconic cartoon guy whose face turns fire engine red and smoke shoots from his ears. The coughing and spitting began immediately and then he sprinted from the store and ran the five blocks to the car, where there was a cooler of bottled water. He guzzled all the bottles of water. It was total insanity (had to say it). It’s hot stuff.

Beef Chili

Ingredients

2 tablespoons vegetable oil

1 small diced onion

2 cloves crushed garlic

2 tablespoons ground red chile powder

1 pound ground beef

2-28 ounce cans diced or crushed tomatoes

1 can pinto beans

1 can kidney beans

1 tablespoon honey

1 tablespoon kosher salt

*optional: 1 tablespoon hot sauce

Adapted from my mother’s chili, which includes everything except the spices.

 Heat vegetable oil in a large heavy bottom stockpot over medium high heat. Add onions and sauté until translucent. Stir in garlic.

Push the onions and garlic to the edge of the pan and add the ground beef, breaking it up while cooking. When the ground beef is browned, pull the onions and garlic back into it. Stir in the tomatoes, beans, honey, and salt.

At this point, I portion out my daughter’s serving and place it in a small saucepan. In the adult version, add the chile powder and hot sauce. Bring chili in both pots to a boil, then lower the heat to medium low and simmer for 20 minutes. Taste to adjust seasoning.

Garnish with diced avocado, sour cream, and shredded jack or cheddar cheese. Cornbread makes a delicious accompaniment.