My Chili - Part Two

For the 2nd stage you will need...

1 large tin (can) of crushed tomatoes (796ml)

1 large tin of diced tomatoes

1 large tin of red kidney beans

1 small tin of black beans (540ml)

Meat mix from stage 1

Optional – 1 small tin of red beans and/or tinned diced tomatoes.

Drain and rinse the beans before use. Empty all of the (non-optional) beans and tomatoes into a large pot on low heat. Heat a small amount of oil in a frying pan and brown the meat mix, apx 1.5 cups at a time. Due to the sausage, should not need to add oil after the first batch. As each batch finishes browning, add it to the large pot and give it a little stir.

Once all the meat mix has been added, increase the heat to medium low for about 15mins while everything heats through and you adjust the amounts of tomatoes and beans to your own taste. I typically add another small tin of red beans and more tomatoes (no more than a small tin), using diced fresh tomatoes if I have any on hand.

When you are happy with the meat/tomatoes/beans ratio, cover the pot and reduce the heat to low. You want the covered chili to bubble gently for about 3 hours with occasional stirring. Afterward, remove the cover and increase the heat slightly so that it will continue to bubble gentle while uncovered. Continue to stir occasionally for about an hour, or until enough moisture has cooked off and you are happy with the consistency.

OK, its done.

Notes...

Not all beans are created equal. Before you buy, compare the nutritional information on the tins. Levels of salt, fibre and iron (among other things) can vary wildly between brands. Last time I bought beans I found a brand that was cheaper, provided more fibre and vitamins and had less salt.

Do not try to brown the whole batch of meat mix at once. You will end up boiling the meat in its own juice instead of browning it.

Keep in mind that the heat required to bring the pot to 'gently bubbling' varies greatly depending on whether the lid is on or off the pot.

Why I like this recipe so much...

Firstly, because its technically easy and doesn't include any especially obscure or specialised ingredients. If you wanted, you could add all the spices found in the Cajun mix separately. If you wanted you could use fresh diced tomatoes instead of tinned. Let your own skills, sense of adventure and degree of free time be your guide. Or just open the tins, that is good too.

Secondly, while it is full of flavours, it is also full of textures. Think about it, the main ingredients are meat (minced and cubes), beans (red and black) and tomatoes (crushed and diced). All of the main ingredients are represented in multiple textures.

And that is it. Please feel free to ask any questions, and enjoy with my blessing.