This chili is absolutely delicious. I have made chili many times before and through trial and error I have managed to create a mildly spicy but extremely tasty chili. Some people enjoy very spicy chili but I believe that too many spices destroy the true flavour of this wonderful dish. My family enjoyed this chili so much that I decided to make it again for a kid’s Halloween party.
Kid Friendly Chili & Tortilla Chips
adapted from Martha Stewart
For the Chili:
1 tablespoon vegetable oil, such as sunflower
1 medium onion, chopped
coarse salt and ground pepper
2 pound ground beef chuck
3 tablespoons chili powder
1 tsp cinnamon
2 tbsp white vinegar
2 tbsp brown sugar
2 cans (28 ounces each) diced tomatoes in juice
1 can (19 ounces each) red kidney beans, rinsed and drained
1 can (19 ounces each) white kidney beans, rinsed and drained
1 can brown beans (398ml) (I use Bush’s Original Baked Beans)
1 1/2 cups mild salsa (you can use medium or spicy depending on how hot you want the chili)
Green Onion, thinly sliced
Cheddar Cheese, grated
For the Tortilla Chips:
Plain or butter-flavored vegetable-oil cooking spray
12 large flour tortillas, cheddar flavour
For the Chili:
In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion, and season with salt and pepper. Cook until softened, 5-8 minutes.
Add beef, and cook, breaking up with a spoon, until no longer pink, 5-8 minutes.
Add chili powder, and cinnamon. Cook, stirring, until mixture is fragrant, about 1 minute. Stir in the white vinegar and brown sugar.
Add tomatoes (with their juice), kidney beans, brown beans and salsa. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 45 minutes. Taste and season with salt and pepper. Top with sour cream, green onions, and cheddar cheese.
For the Tortilla Chips :
Preheat oven to 350 degrees.
Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas.
Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes.
Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.