1) Chili, of course.
2) Over spaghetti.
3) With black beans.
4) Chopped onion.
5) And shredded cheese on top.
I changed a few things about one of Rich’s favorite fast-food treats, but it still tastes darned good, and, I think, is better for you.
INGREDIENTS
•1 lb ground beef
•1 lb ground pork
•2 cups chopped onion
•4 cups veggie stock
•2 (8 oz) cans tomato sauce
•3 tbsp chili powder
•2 tbsp cider vinegar
•2 tsp Worcestershire sauce
•2 tbsp + 2 tsp cocoa
•1 tsp garlic powder
•1-1/8 tsp cinnamon
•1/2 tsp cumin
•1/2 tsp celery salt
•1/2 tsp Cayenne
•3/8 tsp ground cloves
•1 bay leaf
•1 tsp sugar
•1 tsp hot sauce (try this one)
Add the onion to a Dutch oven over medium-high heat and sauté for five minutes.
Add the ground beef and pork and continue to cook, breaking up the meats, until they are nicely browned and the onion is tender.
Drain well and return to the pot along with the veggie stock.
Bring to a boil, then reduce heat and simmer for ten minutes.
Stir in the remaining ingredients, up through the bay leaf, then simmer, uncovered, for an hour, stirring often.
Remove the bay leaf and give it a taste.
Yes? No?
Mine was almost there, it just needed a little sumpin’ sumpin’…
I thought a teaspoon each of sugar and a nicely flavored hot sauce (like this) was just the thing, so stirred them into the pot and let it bubble on low-ish heat for another 15 minutes. Nice.
We had ours five-way style over spaghetti for dinner the first night.
Note: drain and rinse the black beans before gently heating them in the ‘wave.
And for lunch the next day. After that, Rich was more than happy to just have the chili with the black beans and a bit of cheese.
After that, if there’s any chili left, you might could spoon some over a good hot dog on a lightly toasted roll.
It really is all good.