Rainy Sunday Chili

This is a simple one pot meal for a cold day full of laundry and homework. I have used half ground pork and half ground beef (80% I think) this time around. Use what you like, even ground chicken or (dare I say on November 29th) ground turkey.


2 lbs ground meat
2 poblano chilies, roughly chopped, seeds and ribs removed
2 red bell peppers, roughly chopped seed and ribs removed
2 medium white onions, roughly chopped skins removed
8-10 whole garlic cloves, papery skin removed
2 12 ounce cans black bean, rinses and drained
1 28 ounce can rough chop tomatoes
2 12 ounce cans of beer
2 tablespoons whole cumin seed
2 tablespoons chili powder (I used some wonderful Red Cloud's Peak given to me buy a treasured niece)
10 whole black pepper corns

I start by toasting the cumin seed and other spices in a dry frying pan, just until they perfume the kitchen. I cool them for a minute and grind them in a spice grinder until smooth. Toasting the cumin seeds is a great way to bring out their warm spicy flavor.

Brown off the meat and add the spices. I chopped the veg while watching that the meat browns but does not burn. You need to chop at the meat with a wooden spoon while it browns to get the consistency you want. Add the onions pepper and sweat them for 10 minutes, stirring, until they are incorporated into the meat. Now is the time to add the beer. I vary the amount so I get a nice chili consistency. I like to let it go for a while then add the beans, stir just once more and let it simmer for 2 hours.

Serve with a crusty bread and you have a meal fit for sitting and staring out at the rain. Leftovers are even better.

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