As designation exams loom, I’ve come to appreciate the convenience of one pot stews that you can just set and forget. Leftovers store well and not much is lost in the way of texture or flavour when you reheat things. These types of dishes usually freeze well too.
Here’s my take on chili. The brown sugar helps to balance the acidity of the tomatoes while providing a contrast for the hot sauce. Don’t get too caught up in the exact measurements of the ingredients as I was mostly guesstimating anyways.
1 kg ground meat (pork, chicken, beef, turkey, alligator, dinosaur, etc)
7 cups dried beans of your choosing. I used 3 cups kidney, 3 cups pinto and 1 cup black beans.
1 cup bbq sauce
680ml tomato sauce
4 tomatoes chopped
Couple cloves of garlic chopped
One Onion chopped
1.5 cups brown sugar
3 cups water
Hot Sauce (I used Dave’s Insanity Sauce)
In a pot, brown the meat and chopped up onions and garlic. Once the meat is somewhat cooked, add in all the other ingredients except the water and hot sauce. Give the mixture a good stir.
Now add water until the liquid level is about 1/2″ above that of the other ingredients. For me, this was about 3 cups of water though your luck may vary.
Cover the pot and put in the oven at 350 degrees for 3-4 hours depending on how well cooked you like your beans. Alternately, you can do this in a slow cooker as well.
For final flavouring, mix in the hot sauce. I used about a tablespoon of Dave’s Insanity Sauce to give the chili a nice kick.
Those “chips” you see in the picture above are really easy to make. Simply cut up a tortilla shell into wedges, brush with a little oil and broil in the oven for about 2-3 minutes in a convection oven. If not, then it’ll probably take about 4-6 minutes.