It's cold. It's very cold. It's going to be cold for the next several days. Cold weather requires chili in these parts. Something hearty to warm your insides and some spice to warm up the senses. Here is one you can whip up in less than an hour.
Ingredients
1 lb ground beef (chili grind is better)
1 large white onion: chopped
2 poblanos: stemmed, seeded & chopped
2 jalapenos: chopped (leave seeds in)
2 cloves garlic: chopped
2 1/2 tablespoons ancho chile powder
2 1/2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 teaspoon black pepper
1/4 cup vegetable oil
1/4 cup flour
1 cup shredded cheddar cheese
1 tablespoon olive oil
3-4 cups beef stock or water
Method
Heat olive oil in a large sauce pan over medium high.
Saute poblanos, jalapenos, garlic and 1/2 the onion until soft.
Remove from pan and set aside.
In the same pan brown the beef.
Drain off the excess fat, remove from pan and set aside (a colander works well).
In the same pan heat the 1/4 cup of oil over medium heat.
Stir in the flour to make a roux and cook for 2 minutes.
Remove the pan from the heat and whisk in chile powder, cumin, garlic powder, salt, pepper and oregano. Mix together thoroughly.
Put the pot back onto the heat, add in half the water/stock.
Raise the heat to medium high.
Add in the beef and onion/peppers mixture, stirring continually.
As the chili thickens add water/stock until it gets to the consistency that you like. Should be thick and not soupy.
Cover and simmer for 10 mins.
Serve topped with a pinch of grated cheese and diced onion or a little Mexican Creme.
A roasted jalapeno would be a nice touch as well.
Makes 4 good sized servings.
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