Lazy Day Chili

Today it's a low-key Saturday for me. I have been tidying up around the house and catching up on e-mails with friends, generally, fluttering about from one task to another. As such, I've decided to make a dinner that can be left on the stove, unsupervised, with just a periodic stir here and there. So, for tonight's Saturday night menu (along with a movie), is chili.

Chili also reheats relatively well, so I have made extra for lunch and dinner throughout the week. And after years of cooking for one, I've also learned to freeze chili in individual portions that can just be dethawed for a quick nuke in the microwave.

I like my chili extra spicy, so I have opted to kick up the recipe below with extra chili powder.

Spicy Chili
Yield: 4 servings


1 lb. bacon, chopped
2 x onions, chopped
1 heads garlic, separated, peeled and sliced
2 x red peppers, chopped
3 -5 heaping spoonfuls chili powder
2 pounds ground beef
2 x x 28 ounce cans whole tomatoes
19 oz can black beans
19 oz can kidney beans
Salt and pepper

Heat a large pot over medium-high heat and add bacon.

Add a splash of water and let the bacon render its fat.

As the water evaporates, the bacon will brown.

Pour off excess fat and add the onions, garlic and peppers.

Cook until they are softened and just beginning to caramelize.

Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.

Add tomatoes and beans and season with salt and pepper.

Simmer for an hour.

If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.
(Recipe by Michael Smith, Chef at Home.)

My personal notes:
I use a six bean blend instead of just kidney and black beans, and I've omitted the bacon for a healthier version. To kick up the spice factor, I add a couple of splashes of Louisiana-style hot sauce.