Wait, the entertaining site doesn’t mention Cinco de Mayo?
Well, it’s a busy week, here in Hearnland.
Tonight, we’re attending a pre-season bocce party, Bocce de Mayo.
Everyone’s bringing Mexican-inspired snacks and we’re enjoying a little practice before regular season play begins next week.
As a practical Midwesterner, I’m making Chili Cheese Nachos because we’re hosting a big Porch Party Frankfurter Bar tomorrow (Friday).
One of the fixin’s on this Frankfurter Bar is chili. So the chili I’m making today will do double duty.
Chili cheese nachos!
As a working mom with kids, the best I can do is toss it all in the slow cooker and let it go all day.
So let’s make some double duty chili, shall we?
2 tablespoons vegetable oil (I use canola oil)
2 medium onions, chopped fine
1 red bell pepper, chopped
4 medium cloves garlic, minced
1 1/2 pounds ground beef
1/2 pound hot pork sausage
1 15 ounce can pinto beans that have been drained and rinsed
1 15 ounce can black beans
2 28 ounce cans of diced tomatoes, with juice
1 6 ounce can of tomato paste
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt
Chop all your vegetables. Open the cans of beans. Drain and rinse the beans in a colander. Heat oil in a large Dutch oven or soup pot over medium heat until shiny.
Add the chopped onions, bell pepper, garlic, and spices to the heated pan. Cook the vegetables together, stirring occasionally, until vegetables become soft and just start to brown. (They should be there in about 10 minutes.)
Increase the heat under the pan to medium-high and add half of the beef, breaking up pieces with your spoon, until the beef is brown.
This part should take about 3 to 4 minutes.
Add remaining beef and crumble in the rest of the pork sausage and cook until the meat is no longer pink, 3 to 4 minutes.
If you’re making this chili in a slow cooker, now is the time that you transfer the vegetable and meat mixture to the slow cooker. If you’re not transferring the mixture, just continue as you were.
Add pinto and black beans, canned diced tomatoes and tomato paste. Add all the spices and herbs — chili powder, cumin, coriander, oregano, red pepper flakes and cayenne pepper to the chili. Add tablespoon of salt.
If you’re cooking in the Dutch oven, bring the mixture to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove cover and continue to simmer 1 hour longer, stirring occasionally until the meat is tender and chili is dark, rich, and slightly thickened.
If you’re cooking in the slow cooker, just stir occasionally and add water if the chili needs additional loosening.
Adjust seasoning with additional salt.
Serve with the fixings.
Await your cheers.