I woke up on Sunday morning and felt the first cool of fall and the thing that leaps into my mind of course is CHILI!!! I love my mother’s chili but I can never seem to make my chili taste like hers.
And here are the reasons why:
- My mother did not caramelize her tomato paste with the meat.
- My mother did not char her peppers and remove the skin.
- My mother did not use organic vegetable broth. To be fair about it, I don’t usually either. It was just there in the refrigerator.
- My mother did not use mild green chiles from a can.
- My mother did not char corn in the husk and make an ungodly mess in the kitchen. I don’t generally do that either but I had them so I used them.
While this did not taste like my mother’s chili. It was pretty damn good and I had enough for dinner and 2 lunches.
Five Pepper Chili with grilled corn
Prepare your grill
1 whole pepper each, red, yellow (or orange), green pepper.
Cut off top and bottom and slice from top to bottom and flatten peppers.
1 ears of corn in husk
1.5 pounds ground beef
1 onion chopped
2 stalk celery chopped
Salt and pepper
2-3 cloves garlic chopped (I used none)
1 small can of tomato paste
1 medium can tomato sauce
1 can mild green chili
2 tsp cumin
1 tsp oregano
2 TB chili powder, only Spice House chili powder is recommended
1 cup beer, wine, stock, water whatever. Liquid of some sort.
1 can beans, I used red beans, any will work
Brown the meat (drain off fat), add 2 tsp salt and pepper, onions, celery and tomato paste, mix thoroughly and saute until mixture and paste is thick and deeply brown.
Add sauce and spices stir until thickened. Add liquid. adjust seasoning. You will need more salt I imagine.
Peel your corn, get that godawful skin off your peppers, slice corn off cob, chop peppers add to mix and cook for an hour or so. Add beans, adjust seasonings.
You will have to clean the mess of the corn from your kitchen.
Note: you can use frozen corn kernels and you don’t have to char your peppers. You can just chop it up and put it in the chili. But then it will be more like my mother’s chili. And that ain’t a bad thing.