The first time Devyn and I cooked together we made chili. It’s half my recipe (which is really my mom’s recipe and is probably some sort of derivation of a Moosewood recipe) and half his recipe. It turned out to be the best chili either of us had ever made, so we wrote it down as ‘our recipe.’ Devyn has graciously allowed me to share our recipe, even the secret ingredient, with you.
extra virgin olive oil
1 yellow onion
4 garlic cloves (or, you know, a handful)
1 lb. ground beef
1 can black beans
1 can kidney beans
1 can chili beans (in sauce)
1 can diced tomatoes (in sauce)
1 can corn
1 fire roasted serrano pepper
cumin, chili powder, salt + pepper to taste (I use a LOT of the peppers)
fresh cilantro (*the super secret ingredient)
Saute diced onion and minced onion in olive oil in a large pot. Brown ground beef. (I like to season with a little salt + pepper at this point also.)
Add the beans and the tomatoes (and a little water or stock if you like a soupier chili). Next add the corn and serrano pepper (diced ortega chiles are nice for a milder chili). Spice it up and stir it up and let it simmer for a while. Throw in a good handful of chopped cilantro at the end.
And don’t forget to make cornbread to go with!
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