Chilly Day Chili
Come hell and/or high water: bring chili
A hot bowl for cool days at camp.
Instructions
Ingredients
dollop ghee
package of Mexican veggie ground round
2 red peppers
4 ears corn
1 jalapeño
1 white onion
2 cloves garlic
1 can chopped tomatoes
3 tsps of spice mix, see below
avocado, to serve
cheddar cheese, to serve
bread, to serve
For the Spice Mixture*
1 tsp cumin
¼ tsp ancho chili powder
¼ tsp chipotle chili powder
¼ tsp cayenne pepper
¼ tsp chili flakes
½ tsp salt
½ tsp pepper
*Adjust quantities to taste
Directions
Get a ripping hot fire going. The hotter the fire is burning the more complete the combustion is, i.e. less smoke.
Place the peppers, corn, and jalapeño on a grill to char.
Cook down some diced onion in ghee. You don’t want them to colour up yet, just give off some moisture and go translucent.
Once the veg is good and charred, scrape the blackened skin off with a knife, dice and add to the mixture. Season the mixture with spices of your choosing. Remember that it’s easy to add more heat, but more difficult to take it away!
Add in a tin of tomatoes, mix, and place the lid on to simmer. In the meantime, cut up an avocado and grate some cheese. Let the chili reduce to your desired consistency; have a taste and adjust the seasoning to your liking.
Related Stories & Recipes
