Chili is a food of cooking lore. Days are spent with giant pots simmering away on the stove. Women and men don their American flag aprons and head to the county fair for endless chili cook-offs. Secret recipes are de riguer. I’ve never really understood what all of the hullabaloo was about. Sure I love chili as much as the next girl, but I would be hard-pressed to mention a food that can be consumed in a bowl that I would wait hours, even days to consume.

Even an impatient bourgie loves chili, though there’s nothing too bourgie about this chili. This chili, adapted from Rick and Lanie’s Excellent Kitchen Adventures (I know, I think title is lame myself) was good. Rib-sticking and belly warming with just a touch of heat from ancho chile powder, the chili was a solid 7 on a 10 point scale. Simmered, for just about an hour, and made with ground beef, the chili was relatively quick and equally as simple.

One final question remains, to bean or not to bean…I say, “Bean!” What is a chili without beans? Meat soup. So in this case I opted for the kidney bean. The bean is a thing of beauty, smooth, soft, some would say almost buttery. A perfect orb of protein. I know that you have your chili purists who would say that bean interferes with the perfection of the chile and the beef. But those people would also be the same folks with their American flag aprons. And to those people I throw down my apron and proclaim, “Bean me up, Scotty!”

This recipe is adapted from Rick and Lanie’s Excellent Kitchen Adventures by Rick Bayless. It’s simple, relatively quick, and not too spicy. I felt the recipe needed a lump of sugar, to balance out the acids from the tomato, but taste, and season to your liking.

Chili con Carne
adapted from Rick and Lanie’s Excellent Kitchen Adventures

Serves 4-6

3 tablespoons pure ground ancho chile powder
2 tablespoons olive oil
1 1/2 pounds ground beef
1 medium onion, diced
3 garlic cloves
1- 15 ounce can diced tomatoes in juice
1 teaspoon ground cumin
1- 15 ounce can kidney beans, drained
lump of sugar
salt
2 tablespoons corn meal
grated Monterey Jack cheese, and sliced green onions for serving

In a large saucepan or dutch oven, brown the beef and onion in the olive oil. Break up the meat as it cooks and browns, about 10 minutes. Remove from heat. If a lot of rendered fat is present, drain off.

In the bowl of a food processor add, chile powder, garlic, tomatoes with juice, and cumin. Process until smooth. Pour the seasoning over the meat, return to medium-high heat, and cook the chile mixture for 5 minutes. Stir in 2 cups of water, and a good dose of salt. Reduce heat to medium-low, and simmer for 45 minutes.

Sprinkle in corn meal for thickening, and stir in drained beans. Taste for seasoning, and add in lump of sugar, if using. Ladle into bowls, and top with grated cheese and green onion.