Chili Recipe

All-American Chili

In Singapore, chili usually refers to spicy chili peppers, or a condiment that accompanies pretty much anything and everything. But in the US, mention chili and the first thing that comes to mind is a bowl of spicy stew. The only American style chili that I had in Singapore was chili cheese fries from Carl's Jr., which I thought was so-so. Then one day, I tried the chili at Red Robin here. I fell in love with chili.

Greg and I were out grocery shopping one day, and we had the idea to make chili for dinner. So he called his mom and asked her for her recipe. We took down the list of ingredients and directions over the phone. The recipe sounded simple, and indeed, it was. I halved the recipe as there was only the two of us. I also modified it a little by adding two more ingredients: garlic and cumin, which enhanced the flavor of the chili.

This chili is perfect for rainy days, cold days, and just about any other day.

It's good even on its own

Chili Recipe 

Makes about 4 bowls

• INGREDIENTS:

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 lb ground beef
  (I like to use 93% lean 7% fat to reduce some calories.)
• 1 can (14.5 oz) stewed tomatoes 
• 1 can (15 oz) tomato sauce
• 1 can (15.5 oz) dark red kidney beans, drained
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 tablespoon corn starch + water for thickening (optional)
• Shredded sharp cheddar cheese, for serving

DIRECTIONS:

STEP 1

Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and onion to the pot, and cook until lightly browned, stirring frequently. Then add ground beef, and break it into pieces using a wooden or heat resistant spoon. Cook until browned, stirring occasionally. 

STEP 2

Pour in tomato sauce, stewed tomatoes, and beans. Add chili powder and cumin. Stir everything together well. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

STEP 3

After 1 hour, check the consistency of the chili. If it is at desired consistency, turn off heat. If it is not thick enough, stir in corn starch mixture. Let it thicken before turning off heat. 

STEP 4

Serve with cheddar cheese.

NOTES & TIPS:

If you are watching your sodium intake, you can control the sodium by using no salt added tomato sauce, stewed tomatoes and beans. After the chili has simmered, taste it, and see if you need to add any salt.