My SO has a few favourites among the things I cook that he frequently requests. Since, vain little creature that I am, I love them too, I have no problem complying.
Here is what I made for dinner last night:
5g bacon grease
150g (1/3 lb) carrots, chopped in large dice
150g onion (1/3lb), chopped in large dice
150g celery (1/3lb), chopped in large dice
2 cloves garlic, chopped fine
1 lb (454g) 90/10 ground beef (grass fed if you can get it)
2 28oz (1500 g) cans Fire Roasted Muir Glen tomatoes, or any other brand you favour
2 bay leaves
1 tbsp chili powder
1/2 tsp cumin
1 tsp red chili flakes
1 tsp green jalapeno chili flakes
1 tsp ground pasilla peppers
Salt and pepper to taste
1. In a large stewpot with high sides, over medium heat, saute carrots, celery, and onion in bacon grease until onion is translucent and carrots and celery are softened, 5-7 minutes.
2. Add garlic and saute for one more minute.
3. Lower the heat to low and add beef. Saute until brown, stirring to ensure all the meat is browned evenly.
4. Add in the two cans of tomato and the bay leaves. Turn up the heat to medium, give all the ingredients a good stir, and watch the pot until the mixture boils.
5. Lower the heat to medium/low and cook for two hours. For the first 3/4 of an hour, do not stir the pot. Let the tomato mixture burn on the bottom, it adds a delicious flavour to the chili. After the first 3/4 of a hour, stir occasionally, scrapping the bottom of the pan to incorporate those nice charred bits into the chili. When the mixture seems to be getting dry, add a cup of hot water and keep cooking.
6. After two hours, add the chili powder, cumin, chili flakes, jalapeno flakes, pasilla, and salt and pepper. Give the pot a good stir, and let cook for one more hour, until the mixture is a deep red brown.
7. Serve with any garnish you like. This recipe feeds the SO and I for a couple of days, lunch and dinner. I had it with a side of braised cabbage.