Tomatoes in chili

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I have a problem with chili.  I can’t seem to get a good mix of heat and depth.  Sometimes I use a commercial spice mix, sometimes I try my own.  I’ve made it with beer, and with cocoa, and with fancy-pants ancho chili powder.  But it always seems to be missing something.

This time, I played it very fast and loose.  I sauteed onions, peppers, and garlic with chili powder, cumin, and oregano.   I dumped it in the pressure cooker with browned, cubed beef (top round), pinto beans, and tomatoes.  I added salt, a little cinnamon, a splash of Worcestershire, and some brown sugar.  Last was one chipotle in adobo, chopped small. 

Twenty minutes later, it was delicious.  Best chili I’ve made in years.

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