Quick and Easy Chili

We've all had that wonderful chili that has taken all afternoon to make.  The kind where you can taste the richness of having simmered for hours.  The hearty thickness that comes with taking your time.  Well, sometimes we want chili that good, but we just don't have that time to spend.

This is a super-easy chili with a great depth of flavor that can be ready in about 30 minutes.  With a few simple tricks, you can produce a chili so good that no one will believe you didn't slave all afternoon.

Here's what you'll need:
2-3 TBSP bacon fat (or vegetable oil)
1/2 c finely chopped onion
1 pound ground meat (I use 93/7 ground beef)
4-6 cloves garlic, finely minced
salt and pepper
1 lg can crushed tomatoes
1 15-oz can kidney beans, rinsed and drained
1 15-oz can great northern beans (or canellini or black beans), rinsed and drained
4 rounded tsp chili powder
1 tsp oregano
1 tsp Ancho chile powder
1 tsp cocoa powder
1/4 tsp liquid smoke
1 tsp salt
1/2 tsp black pepper
shredded cheddar cheese and sour cream, for serving

Melt the bacon love in a large pot.  Add the onion.  Sprinkle with salt and pepper.  This will heap the onion to release it's water, and break down quicker.

When the onion has softened, add the ground meat.  Sprinkle with salt and pepper.  (NOT the tsp.)  It's important to season every layer of a dish.  This balances the flavor and ensures you don't have a tasteless, bland dish.

When the meat is browned, add the garlic and mix well.  If you add the garlic too early, it will burn because it has a high sugar content. Add it after the meat and it maintains it's flavor.

Add the tomatoes and the beans.

Chili powder, oregano and Ancho chile powder are standard chili seasonings.

Add the chili, oregano, chile, salt and pepper (the measured amounts).  Stir well.

Cocoa powder and liquid smoke are the secret weapons in this recipe.  Cocoa powder adds a richness and depth of flavor.  The liquid smoke increases the flavor of the meat and helps it smell like you've been working all day.

Stir in the cocoa and liquid smoke.  Bring to a boil, reduce a simmer.  Cover and let cook 15-20 minutes.

Serve with cheddar cheese and sour cream, if desired.  Serves 5-6.  Will keep in the fridge for about 5 days, but it can also be frozen for up to 6 months.

Enjoy!

Corn Muffins

Nothing goes better with the chili and hearty stews that come with the cooler weather than corn muffins. These are dense and moist, with a really fine crumb, and are best slathered with butter.  But be warned: you'll want more than one.

Here's what you'll need:
3 c flour
1 c corn meal
2 TBSP baking powder
1 1/2 tsp salt
1 c sugar
1 1/2 c milk
2 eggs
2 sticks butter, melted, cooled slightly
* makes 15

Preheat oven to 350.  Line muffin tins with papers.  These just don't work well without the papers.  Even with greased/floured tins it's nearly impossible to get them all out of the pan and have them look nice.

Mix dry ingredients, except sugar, together in large bowl.  Set aside.

Whisk the sugar into the melted butter.  Add milk and eggs, stirring to blend.  Add in the dry ingredients, stirring just until blended.  There may be some lumps.  That's OK; it's better than over mixing the batter.

Use a large scoop to put into muffin tins.

Fill the tins full.  The batter will rise, but it won't overflow the pan.

Tap on the counter a few times to remove air bubbles.

Bake at 350 for 30 minutes.  The tops will be slightly domed, and a toothpick will come out clean.

Cool in pan 10-15 minutes, then remove.  Serve warm or at room temp, with butter and/or jam.

Enjoy!