Friday, February 27, 2009
Cold Comfort: Chili Con Carne
By Matthew Stafford
on Fri, Feb 27, 2009 at 7:35 AM
Sautee a chopped onion and a chopped sweet pepper in olive oil. Add a pound of ground beef. When it's nicely browned, pour in a 16 oz. can of tomato sauce and a teaspoon of salt. Simmer a few minutes, then stir in a 16 oz. can of drained kidney beans and a heaping teaspoon (or more) of chili powder. That's all there is to it, but if you want to get fancy you can toss together a salad, bake up some cornbread with sharp cheddar ribboned through the batter and open a bottle of beer, preferably something light, like a Hefeweizen. Take two bowls and think about spring training.
Whenever the weather gets as cold and rainy as it's gotten over the past several days, a young glutton's fancy turns to thoughts of chili. We're not talking here about the high-class seared-pork-and-tomatillo variety encountered at your typical suburban chili cook-off or even the authentic bean-free stuff served up across Texas and the Southwest with a side of attitude. What we want is the simple, elementary, blissfully retro chili con carne that you can prepare in 10 minutes and enjoy medicinally as a response to the wet cold weather slashing at the windowpane.