Caveman Cuisine: Mostly Meaty Chili
Thanks to my sister-in-law Julie, I was able to enjoy this chili minus the "magical fruit".
3lbs ground beef (80-20)
5 cloves garlic (minced)
1 small white onion (diced)
Quality store-bought "Chili Seasoning" or a mix of ground cumin, onion powder, garlic powder, cayenne pepper, and salt
16oz can of whole tomatoes
8oz can of tomato paste
Quality hot sauce (Tapatio, Chuluhla, or Pete's. Anything but Tabasco, blech!)
2 cups Shredded cheese (a mix of Colby and cheddar works well)
12oz full-fat sour cream
Pickled jalapenos (we were lucky enough to have home-made, but quality store bought work as well)
Cook the ground beef over medium heat in a large pot, stirring until the meat is browned. Pour off most of the fat and liquid.
(Note: I recommend saving this as it makes a great cooking fat. I used the leftovers from this recipe to make Pan Fried Pan Fish.) Add onions, garlic, and chili seasoning and mix through, allowing the mixture to cook for a few minutes.
Add the tomato paste and, using your hands, crush the whole tomatoes into the chili. Add several generous dashes of hot sauce. Bring the chili up to a boil before reducing to a low simmer. Allow the chili to cook down for at least 30 more minutes.
When the chili is ready to be served, top each bowl with a generous dollop of sour cream, a sprinkling of cheese, and several pepper slices.
Yield: 8-10 toot-free servings