By John Houser III, Special to The Baltimore Sun
5:21 PM EST, December 29, 2011
Since the Ravens are playing in Cincinnati this weekend, there won't be a proper chance to tailgate at M&T Bank Stadium.
If you're planning on celebrating at home, one-pot recipes are often the best option: They don't take too much time to make and serve, and can satisfy a group of hungry fans.
Enter the humble bowl of chili — a signature dish for many home cooks. This recipe has meat and beans, and a touch of spice — but not enough to cause much trouble. It's made in three stages: Brown the meat; cook the vegetables; and combine everything.
Don't be put off by the long list of ingredients. Most of the items are for a dry spice mixture that serves as the base for the rest of the chili.
Makes: 10-12 servings
Preparation time: 20 minutes
Cooking time: one hour
1 3-ounce package sun-dried tomatoes
3 chipotle chiles, seeded
2 ancho chiles, seeded
2 cups water
1 pound ground beef
1 pound ground pork
1 ounce olive oil
2 medium white onions, diced
2 green peppers, diced
2 red peppers, diced
1 28-ounce can whole tomatoes
1 15-ounce can pinto beans (drained)
1 15-ounce can black beans (drained)
1 15-ounce can cannellini beans (drained)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried mustard powder
1/4 teaspoon ground cloves
1 teaspoon black pepper
2 bay leaves
1 tablespoon salt
1 tablespoon brown sugar
2 tablespoons chili powder
1 whole cinnamon stick
Shredded Monterey Jack cheese
Finely chopped scallions
Measure out spices into a small bowl. Set aside for later. Bring water to a boil. In a bowl, place the sun-dried tomatoes, chipotle and ancho chiles, and cover with boiling water. Let sit for 20 minutes or until soft. Puree in a blender and set aside.
In a large pot over medium-high heat, brown the beef and pork. Remove meat from the pot and set aside. Heat olive oil in the still-hot pot, then add onions and green and red peppers. Cook until soft.
Add the tomatoes to the vegetable mix. Break up the tomatoes as best you can with a spoon or crush in your hand before adding to the pot. Add the sun-dried tomato mixture, meat, spice mixture and beans. Cook for 30 minutes. If the chili is too thick for your tastes, you can add more water. Remove cinnamon stick and bay leaves.
Serve in a bowl topped with sour cream, shredded cheese and chopped scallions.
Copyright © 2014, The Baltimore Sun