A Chili Recipe
Somebody Called This Cincinnati Chili, but Don’t Ask Me Why
OK, let’s get cookin’.
Grab up your big heavy cast iron pot with the tight lid. Pour in two tablespoons of Olive Oil. Heat the pot and coat the oil all around. Dump in 2 ½ pounds of good, lean, coarse ground beef and brown it. Dice up two brown onions and toss them in. After the meat and onions are browned lower the heat and dump in the following:
(If you want beans for your chili, read on).
Just in case you don’t know what the heck I’m talkin’ about, don’t sweat it. When you start readin’ and fixin’, you’ll figure it out real fast.
This is what you’re gonna need:
Soak the beans overnight in enough water to cover by about 3 inches.
Next morning simmer the beans with onions, garlic, chilies and bay leaves about 1 ½ to 2 hours.
Just be sure they’re tender without cookin’ em so much that they split open. If you cook ‘em gently, they won’t split. Don’t add any salt until the beans are done. And, you can pitch out the bay leaves when you’re done.
These beans are good side dishes with Chili (I didn’t say in Chili, I said with Chili) and you can get fancy if you sprinkle some chopped onions and jack cheese over them, or serve with the other stuff I mentioned. And, don’t worry if you got too many, they’re better when they’re warmed over another time, or you can freeze ‘em, too.