MOPS Chili

Even though I am leaving town tomorrow, for some reason I thought it would be a good idea to make a huge pot of chili this morning.  Even though it may not have been the most practical thing, it was delicious and soooo easy.  I got the recipe from an old church cookbook, and it was submitted by Rochelle Cooper.  The book is full of really simple recipes and is one of those cookbooks where you just interpret things as you see fit.  I have listed the original recipe, and the changes I used (based on what I had on hand)

Here is the recipe.

Ingredients
1 can diced tomatoes - I prefer no salt added
1 can tomato sauce - again, I prefer no salt added
3.5 lbs beef chunk tender or beef tri-tip, sliced and cut into 1/4 to 1/2 inch cubes - I used some beef I had left in the fridge (and only used about 1 lb)
1 Tbsp vegetable oil - I used sunflower oil
2 cans beef broth - I only used one
2 cans chicken broth - I used chicken stock.
1/2 cup dried minced or finely minced fresh onion - I chose dried (too lazy to chop)
3 tsp. granualated garlic (I assumed this meant garlic powder?)
3 to 9 Tbsp. chili powder - I used 3
2.25 Tbsp paprika
1 can green chilies, chopped
1/4 to 1/2 tsp. red pepper (I used cayenne and only 1/4 tsp)
Juice of a half fresh lime
1 lb bag dried kidney beans. 

1) You need to commit to making chili a day early, so you can soak the kidney beans overnight.  I soaked mine for only about eight hours (while I slept) and would recommend at least sixteen hours if you want your beans to be soft.  Mine were a bit raw even after being cooked.  Simply pour out the pound of beans, cover it with PLENTY of water, and let sit.  I use a huge bowl and pour in way more than you think necessary.  The beans will soak up an impressive amount of water.

2) When your beans are ready and it is chili-time, start by slicing up your beef.  You might already know this, but my mom taught me to slice it while still slightly frozen -- it slices much better.  

Then put about a tablespoon of the oil of your choice into a pan, and "brown" your meat.  I took this to mean cooking it completely, as I wanted to sample my chili as I went and not have to worry about any raw meat.

3)  Get out your big pot (recipe says 6qts) and toss the cooked meat into it.  Add this:

Aka a can of diced tomatoes, 3 cans of both (2 "cans" are in that chicken stock), your minced onion (1/2 cup equaled that entire container), and a teaspoon of the garlic powder.  Bring your chili to a slow boil and cook for about an hour.  After mine reached a boil, I put it on about a four (a little less than medium). 

4) Add this:

 &

For the spices, I added 1 Tbsp cumin, 2 Tbsp paprika, 3 Tbsp chili powder, and 2 tsp. garlic.
ALSO ADD YOUR KIDNEY BEANS NOW! Drain them before doing so (duh).

Cook all of this for about 45 more minutes (again I set my stove to about a 4).

5) Add:

Any additional chili powder (I didn't add any more), your cayenne pepper, the juice of half a lime (roll it around on the counter first) and 1.25 Tbsp cumin.  Simmer this an additional thirty minutes.

There you have it.  Chili that is actually REALLY healthy (all those spices each have some amazing benefits). 

*If you want to make the chili a little thinner, you can add another can of broth.

I like my chili with extra lime juice and curry powder.  So good!  And don't feel like you don't have enough time to make this...I threw mine together at 6:00 am, and even in the fog of sleep, it is very easy to do.  Most of the time it is just simmering away, and you can pay very little attention.