back to basics

I went to the grocery store this morning to restock my refrigerator after emptying it out for the holidays. It’s now a combination of loads of fresh fruits and veggies, as well as a few leftovers from Christmas dinner. For the most part, I’m trying to limit the amount of meat products I buy each week and really focus more on consuming lots of fresh produce and whole grains. And by whole grains, I’m not talking bread, I’m talking about actual grains. That doesn’t mean I am giving up bread (I did that once…never again), but I am trying to ensure the quality of my grains are better.

This afternoon, I’m making chili. Chili is such a great winter food, because the tastes actually get better the longer it sits. Chili is also great to serve company, because you can make it a day or two ahead, and just reheat it to serve (and you’ll know it tastes even better than it would have had you served it immediately after making it).

I don’t really have a recipe for chili, so I likely make it a little different each time. I look through my produce crisper and look at what looks good that day at the store. For today’s chili, I have an assortment of bell peppers, jalapenos, cilantro, limes, garlic, onion, diced tomatoes, tomato puree, cocoa powder, and good quality ground round. Oh, and a little beef stock. I like to serve my chili topped with sour cream, green onions, and shredded cheddar.

As with most recipes, browning the meat is a crucial step. Building layers of flavors as you brown meat and cook vegetables (your onions, garlic, and peppers) will give a complexity to your dish that it wouldn’t have otherwise. It really is the difference between a dish that you eat and forget about, and one that has you asking for the recipe later. For chili, properly browning and building those layers, along with a long simmer (about 4 hours) will really bring out the full potential of your ingredients.

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