ingredients
all
vegetable oil
as needed
1 whole yellow onion
1 whole green bell pepper
seeded and large diced
1/8 cup chili powder
adjust to taste
1 tbsp chipotle pepper powder
adjust to taste
1 1/2 tsp cumin powder
1/2 tsp coriander powder
1 sprig oregano
two inches
cayenne pepper
to taste
3 cloves garlic
minced or pressed
1 lb ground beef
32 oz fire roasted tomatoes
14 oz tomato sauce
salt
to taste
1/2 cup water
to loosen the mixture while cooking
14 oz cooked black beans
cayenne
to taste
brown sugar
to taste
salt
to taste
strauss (european style) whole milk yogurt
thinly sliced green onion
avocado
goat gouda
shredded
cookware
Here in ranch country, we are super fortunate to be living in a valley where everything that we could possibly desire food-wise, with the exception of maple syrup, can be sourced right here. After a long day of working the land I imagine the boys of cow country sitting down to a bowl of chili. The harvest of the summer tomatoes, beans and peppers simmered together with some heat to keep warm during the cool autumn evenings.
1
Heat enough oil to coat your Dutch Oven. Right before it starts to smoke, sauté your onions until slightly caramelized. Then, add bell pepper, spices and garlic. Keep sautéing until the vegetables are soft.
2
Add in the beef. Break it apart in the mixture, sautéing until cooked.
3
Add in the tomatoes and tomato sauce, then season a little with salt keeping in mind that this mixture will reduce. Add in at least a 1/2 cup of water to loosen it so that way it won't overly cook down while the flavors are melding on the stove.
4
Cook with lid on for about an hour on medium low.
5
Remove the lid, add the beans, simmer until the perfect consistency adjusting heat with cayenne, sweetness with brown sugar, and salt.
6
Serve with sour cream or yogurt, sliced green onion, avocado, and shredded goat gouda.
source: Emi Love
notes
It's all about "The Bones". At first you may think I'm talking about the structures that hold muscle, or that vessel of marrow, but what I'm referring to is the structure of the recipe itself, the key elements that make your dish what it is. Every recipe, even the fanciest one, can be broken down to its basic structure. From there, once you understand the function of each 'bone,' it makes it very simple to make the recipe your own.

This recipe is our basic beef chili recipe we use at home, listed below are our adaptations that we make to change things up.

For our ingredients:

Oil - Any high heat oil will do but consider the flavor. Try coconut for that secret 'warm' taste, that je ne sais quoi. You could also use olive oil but watch it well, it will smoke very quickly.

Garlic Cloves - Did you know there are many varietals of garlic? Each has it's own flavor profile. Italian purple garlic is very mild whereas Metechi garlic is super spicy.

Fresh Sweet Pepper - Typically you would use a bell pepper. Green peppers are slightly bitter but as they mature through yellow and then to red they get sweeter. Keep that in mind when cooking. Also, try other peppers. Very small quantities of chipotle chiles (the kind in adobo sauce) are awesome in chili! Just be sure to adjust the heat elsewhere in the recipe.

Chili Powder - There are so many different kinds of chili powder. Aleppo, Chipotle, Guajillo., each with its own flavor and Scoville unit rating. Emily Stewart turned us on to Chipotle powder and we have been using it in just about all our chili renditions.

Ground Beef - Remember oil opens and intensifies the flavor in spices. If I had to choose between fattier ground beef and leaner ground beef, I'd go with the fattier. It makes for a more infused flavorful chili, IMO. I was happy to have found that there is such a thing as fatty grass-fed ground beef.

Beans - There are sooo many different kinds! And choosing one, and then rediscovering it in the chili is part of the fun for me. Rancho Gordo has super tasty beautiful beans. Don't forget to soak overnight and cook them before adding them to the chili.

Tomatoes and Sauce - Any kind of tomato can make its way into a lovely chili. My favorite for sauces, is the San Marzano. Tasty, meaty and less seeds!

Dairy - An easy way to switch things up is by the topping. Although we love sour cream, our latest favorite has been putting a dollop of European-style yogurt on top. It still has the tang without as much fat ... and then you can use those calories you saved there to go towards the cheese. A mellow cheesy cheese is my go-to for chili. Goat Gouda is fantastic.