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A few years ago, my sister was hosptialized. Among other things, her iron levels were dangerously low. She would asked me to run across the street to Wendy’s and buy her a cup of chili. I would do this every time for lunch.

The chili was nutritious and helpful to her because beans contain protien that her body badly needed. In addition, beef is high in iron and protein. The combination of the beans and meat helped increase the iron levels in the body. Soon, her lab values for her iron test got better and better.

It’s been quite some time since we’ve eaten chili but after finding this recipe on Cream Puffs in Venice, I was anxious to make my very own homemade chili. I really liked the way mine turned out. Delicious! Okay… Well, I may have put in a tad bit too much chilli pepper (my sister complained) but I like my food hot and spicy, so I didn’t mind. It still tasted GOOD!

Also, I was able to have the leftovers for lunch the next day. Mmmm… Mmmm…Good! CreamPuff was right — hours later, the chili tastes even better! I was in heaven! I love when something I make comes out just right! CreamPuff, thanks for bringing this hearty and delicious recipe to my attention.

Paz

Chili with Sirloin
Adapted from www.epicurious.com. For the original recipe, click here.

3 tablespoons, olive oil
1 large onion, roughly chopped
2 garlic cloves, minced
2 carrots, sliced thinly
1-1/2 pounds, ground sirloin
1-1/2 tablespoons chili powder
1 teaspoon cumin
2 teaspoons paprika
1 teaspoon dried oregano (or 2 or 3 teaspoons chopped fresh oregano)
1-1/2 teaspoons red pepper flakes
16 ounces, tomato puree
1 cup beef broth (you can use water if you don’t have beef broth)
1 to 2 tablespoons cider vinegar (depending on taste)
1 19-ounce can red kidney beans
1 bell pepper, roughly chopped
salt and pepper to taste

In a large pot, heat the olive oil and add the onions. Saute for about 5 minutes over medium heat, being careful not to burn them.

Add the garlic and carrots and cook for two minutes.

Add the ground sirloin and cook until the meat is completely browned. There should be no pink visible in the meat anywhere. This should take about 10 minutes.

Add the chili powder, cumin, paprika, oregano and red pepper flakes and cook for two minutes, stirring often.

Add the tomato puree and the beef broth or water. Bring to a boil, stir the mixture and lower the heat to simmer.

Let the chili simmer over low heat for an hour, or until much of the liquid has evaporated and you’re left with a thick mixture. If it gets too thick, add some more water.

Add the kidney beans and the chopped bell pepper and cook for an additional 20 minutes. Taste the chili and adjust the seasoning, adding as much salt as necessary. Depending on how spicy you like your chili … and this one is spicy … you may not want to add any pepper.

Spoon the chili into serving bowls and garnish with sour cream, aged cheddar and avocado.

Enjoy!

Note: I think this chili actually tastes better after it sits for a few hours so I like to make it in advance and reheat before serving. This chili will easily serve 6 to 8.