As you probably know, I consider chili to be one of the major food groups. It's yummy. It's filling. And it's absolutely perfect for cold weather and Super Bowl parties!
I came to love chili while eating at Hard Times in Alexandria, Virgina. Fortunately for my taste buds (but unfortunately for my waist line), I happened to work within a few blocks of that restaurant for the better part of the decade.
I got to know their four types of chili (Terlingua Red, Texas, Cincinatti, and Vegetarian) very well. As for my favorite -- it was a mix of Terlingua Red and Texas.
For those of you unfamiliar with these types of chilis, I'll do my best to describe them:
Texas chili is cooked in it's own juices, contains no tomato, has strong chili powder and cumin flavors, and is one of the spicier chilis. Terlingua Red is slightly less spicy, and has a tomato base (which gives it the red color).
So, a while ago I decided to try to make a hybrid of these two chilis. And after several tries, I think that I've finally got this one correct!
1 tbsp butter
1 tbsp olive oil
1 lb lean ground beef
1 large white onion (chopped), and additional 1/4 white onion for topping.
1 tbsp cumin
2 tbsp chili powder
1 clove chopped garlic (chopped)
1 can (14.5 oz) diced tomatoes
1 cup beef broth
dried and crushed red pepper flakes
1) In large skillet brown beef with olive oil and butter
2) Add onion, cumin, chili powder, garlic, tomatoes, and broth.
3) Bring to a boil, and then cover and simmer for a minimum of three hours.
4) Stir occasionally, and add small amounts of water if chili becomes too dry.
5) Add crushed red pepper and Tabasco to taste.
6) Serve chili over a bed of spaghetti noodles, and top with shredded cheese, diced onions, and dollop of sour cream.