I'm pretty sure I have shared both this story and this recipe before, but I am too lazy to check, so here we go again.
Back in the dark ages, when I was in junior high, I took Home Ec class. Frankly, this class should still be part of the curriculum for all students but it is not...a sad state of affairs for mankind, if you ask me.
Better yet, I was an active member, all the way through high school, of FHA: Future Homemakers of America. Do they even still have that organization??? Yes, I could look it up. No, I'm not going to. This group had more far reaching goals and endeavors than the stereotypical name implies. So, way back when, in my fun Home Ec class, we had the task as FHA'ers to host a fund raiser for the group. A chili supper was planned. Mrs. Graham was the teacher and mentor for the group and shared her favorite recipe for us to use. It has been my go to chili recipe ever since.
Cooking was not a new proposition for me. Fortunately for me, my Granny had been teaching me for several years and I did the evening meal preparation at home for my family. That chore was not given to me, it sort of became "my thing." I was in my element.
Tonight, the weather is showing its late winter/early early spring bipolar nature and has turned super cold again, so belly warming, drippy nose inducing, spicy chili it is. And, because my husband, being the weird Hoosier that he is, will get macaroni for the bottom of the bowl since he is of the incorrect notion that chili is not chili without macaroni in the bowl. No matter how many times I try to explain that the addition makes it chili mac and NOT plain chili, I wind up boiling some noodles. So, macaroni he shall have, along with some sweet cornbread, sliced cheddar and dollops of sour cream.
Here it is at the beginning of the hour long simmer (my tummy is already growling):
And the recipe:
1 can pinto beans (I use a pint jar of home canned pintos)
1- 14oz can whole tomatoes (I use a pint jar of home canned diced tomatoes)
1 medium onion, diced
2 green bell peppers, diced
1 clove minced garlic
1/4 cup parsley
1# round steak, cut into cubes (anymore I use grass fed ground beef)
3/4 teaspoon cumin
1/4 cup chili powder
1/4 teaspoon salt
3/4 teaspoon pepper
In dutch oven, drizzle about a tablespoon of olive oil and cook the tomatoes, onion, bell pepper, and seasonings. In a skillet, cook the beef, drain and then add to the mixture in the dutch oven. Stir in the beans (I usually add a jar of water to both rinse the jar and to add a little more liquid). Simmer for 1 hour.
Serve in a plain, deep bowl, or over noodles of your choice if you are inclined in that manner. It's not good chili if your nose doesn't start running while you are eating it, and this one does the trick!