November 15, 2009

Cheatham Family Chili

This is yet another Cheatham family recipe, this time for Chili. One of Emily's dad's brothers, Roy, lived in Cincinnati for a while and this recipe filtered through the family. Its fairly simple, costs about $10-$15 and takes about an hour and a half to prepare and feeds 4-6.

First step is to finely dice one medium large white onion. Sweat the onion along with a dried chili in a few tbsp of vegetable oil on medium low in a large saucepan for about 5 minutes until they start to turn clear. Add 1 lb of ground meat (we use turkey, but beef or probably any other meat would work fine) and turn heat to medium high and brown with some salt and pepper.

Once completely browned, drain most of the grease and add one large 28 oz can of whole peeled tomatoes cut in the can into smaller pieces (the higher quality the better but works fine even with regular), one can of dark red kidney beans (drained), about 10 oz tomato sauce, 4 tbsp of chili powder, one more dried chili and salt and pepper to taste. Bring to a boil and then reduce heat to simmer.

Cover pot for 35 minutes, then uncover. Heat salted water and cook 3/4 lb of elbow pasta. At about the hour mark, turn off the heat and serve chili over pasta in bowls with crumbled Ritz crackers and grated sharp cheddar on top (not pictured).


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