Sunday Supper: Husband Edition

Peter sharpening his knife!

Peter is a great cook.  He doesn't do it often but when he does the result is delicious.  And who doesn't love having a night off from the kitchen and being taken care of!  This past Sunday was a lazy one.  We took a long family walk (read: me, Pete & Rosie) and stopped into a few different stores along the way.  Later we made our way (sans Rosie) to gather our ingredients for Peter's piece de resistance, perfectly appropriate for the chilly weather.  Chili!

We cooked the chili slowly, taking naps and reading books in between.  Later that evening our friends Robbie & Tiler joined us for bottomless bowls of the good stuff.  We served it garnished with sour cream, shredded sharp cheddar and sliced scallions.  Robbie & Tiler had the genius idea to bring over cornbread, which we heated in the oven and served warm.  It was such a relaxing evening spent in great company.  And chili is made in a single pot, so there's no mess.  We used our All Clad large stainless steel pot (the kind you cook lobsters in; our 6qt staub dutch oven was too small).  We ate chili for days afterwards but not long enough.  Next time we'll make a double recipe!

Chili is a perfect dinner party food because its simple, fool-proof, clean and makes a ton.  Before the weather thaws, celebrate the end of winter with some friends and a bowl of chili beans (as our friend Tiler calls it).


Chili Con Carne with Beans
Serves 8-10
Adapted from The Joy of Cooking

Season 3 lbs of high-quality ground beef with salt

Heat 2 tablespoons of olive oil in a large skilled.

Add 2 cups chopped onions (tip: about 3 medium onions)
Add 10 garlic cloves, chopped
Add 6 jalapeno peppers, seeded and minced
Add 1/2 teaspoon salt.

Cook, stirring often, until veggies are softened, 6 to 8 minutes.  Add the meat & brown.

Stir in a 1/2 cup chili powder (Tip: we used Dean & Delucas chili powder blend.  You can make your own by adding approx. 1 teaspoon each of ground cumin, ground oregano, 1/2 teaspoon of garlic powder and 1/2 teaspoon salt to slightly less than a 1/2 cup of chili powder.  You can also look to the chili powder recipe from The Joy of Cooking.)

Cook 2 minutes.  Add:

One 28 oz can whole tomatoes, with their juice
1 tablespoon red wine vinegar
4 cups water

Break the tomatoes with the back of a spoon.  Season the mixture to taste with salt.

Stir in 6 cups canned black or pinto beans.

Simmer, uncovered, stirring occassionally, until the meat is tender and the sauce is reduced and thickened, about 11/2 to 2 hours.