Happy Friday, everyone! Every Recipe for Fun Friday, I'll share a recipe from a book I'm currently reading (if the book lacks deliciousness, it'll be from a mystery I've previously read). This week, I reviewed The Big Chili by Julia Buckley (see here), so what better than a big ol' pot of Pet's Chili?
I'm not much for photography, but trust me when I say it made for some yummy meals. The recipe is a good template, but I highly encourage you to taste as you go along. I try to follow recipes exactly the first time I make them, but I couldn't help adding some garlic (love love love garlic) and upping the spices since I love a really flavorful chili. I'm a big fan of heat, so I also served it with extra Sriracha on the side. You could also serve it with some toppings, such as cheese, sour cream, lime, onions, tortilla chips, etc.
Freshly made, the peanut butter can be a little overpowering. I personally enjoyed that peanut-y taste, because it reminded me of one of my favorite Filipino dishes, kare-kare (offal and oxtail in a peanut sauce). If the peanut butter makes you wary, don't worry. The next day, I could barely taste it; it became just another pleasant background flavor. Plus, the leftovers actually taste better than freshly made! I highly recommend letting it simmer for a good long while (I let it cook over an hour), and if you can manage it, let it sit overnight to let the flavors meld.
Leave me a comment and let me know what you think. Happy eating!
Pet's Chili (minus a certain ingredient, of course)
Imagined by Lilah Drake
Angelo's Gourmet Items:
1 8-ounce can Angelo's Gourmet tomato sauce
1 16-ounce can Angelo's gourmet diced tomatoes
1/2 cup Angelo's Gourmet organic peanut butter
2 tablespoons Angelo's Gourmet chili sauce
1 15-ounce can pureed pumpkin
1 tablespoon butter
1 yellow onion, diced
1 green bell pepper, chopped
2 1/2 pounds lean ground beef
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon fresh oregano
2 teaspoons Hungarian paprika
1 16-ounce can dark red kidney beans
1 16-ounce can light red kidney beans
Heat a tablespoon of real butter in a Dutch oven; when it is melted, add diced onions and peppers. Enjoy the aroma, and allow the vegetables to soften. Add ground beef and break up into pieces; allow to cook evenly. When it's brown, remove all excess grease with a turkey baster.
Now your meat is even leaner! Pour in the rest of the wet ingredients; sprinkle dry ingredients on top, and mix thoroughly. A wonderful smell should permeate the air. The longer it cooks, the better it will smell. Serve after the ingredients have simmered together for at least a half hour.