3 pounds ground beef
1 large onion
1 green pepper
4 Tbs. chili powder
1 tsp. salt
1 tsp. sugar
1 Bay leaf
2 – 15 oz. cans tomato sauce with tomato bits
2 cans undrained kidney beans
2 Tbs. vegetable oil
2 Tbs. flour
1 cup water
Brown meat and drain. Add chopped onion and green peppers, salt, chili powder, sugar, and Bay leaf. Simmer one hour.
Remove Bay leaf. Combine the flour and oil (making a paste), then add the beans and paste to the meat mixture and simmer an additional 30 minutes. Be sure you only simmer the chili – over low heat. Over-cooked chili has a flavor most foul.
Chili, Yeast breads, hot chocolate, homemade soups – ahhhh, the aromas and tastes of winter! Nothing like it, is there? A quick word, here, about Bay leaves. A lot of cooks see 1 Bay Leaf in a recipe and think, “Oh, skip it…how much of a difference could 1 Bay leaf make? I am so NOT running to the store for 1 ridiculous ingredient….I’ll just add more salt.”
If that scenario sounds remotely familiar – give yourself a good scolding right now! Essentially, 1 Bay leaf can make or break your dish. If it’s invited – it’ll make it. If it’s uninvited – it’ll break it. Grab a container of Bay leaves on your next trip to the store, then test them out the when making homemade soup. After all of your ingredients are combined, drop a Bay leaf into the mixture as it simmers. Fish it out before serving.
If you’re making a large pot, add two leaves. They add a rich, aromatic, and intense flavor that’s nothing short of Heavenly.
Romertopf Chili Bowls
at the top of the post are from gourmet.org and are available in several colors. These are my favorites, though, because of the bright and happy yellow. I like that color’s attitude and outlook!