I really need to stop talking about the weather. How boring, right? I am going to do it anyway though, I can’t help myself. How can I when everyday presents some form of natural wonder?
Yesterday, we awoke to the most beautiful dusting of snow on the mountains. This is the view from our front porch.
I’m still not over my aversion to the season difference. This made me want to start singing carols and baking gingerbread. Unfortunately, there are 4 or 5 months until that time of year and it will be warming up here, blah.
So, no gingerbread. I did want to make something warm and comforting though, because it was cold. Chili seemed like a good option. Even that is a little too close to being Christmasy for my taste. My family and our extended family have always had the tradition of eating chili on Christmas Eve before exchanging gifts. I have so many memories that relate chili with the holidays so I decided to change it up and add some summer flair with corn and lime juice. This way I don’t feel like we are cheating on our holiday traditions.
I only wish that we had some real cheddar cheese top it off. At least we can eat it with sour cream on top. If you make this and you have access to real cheddar then you must add it to yours. Make sure that you truly appreciate every bite for us.
I have been stuggling to decide how to write some of my recipes due to difference in ingredients and language. Because I am from the U.S., I think of my ingredients based on what I am used to. Most of my readers are also from the U.S., but many are from Chile. I don’t know if I should write each recipe with two separate versions, one for U.S. and one for Chile. I want my recipes to be as easy as possible to follow so please contact me with any questions on substitutions. If anyone has any ideas or suggestions please let me know.
- 8 medium baking potatoes
- 2 tablespoons oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 14 oz (400g) can diced tomatoes, undrained
- 1 14 oz (400g) can tomato sauce
- 1 14 oz (400g) can black beans, drained
- 1 cup water
- 1 1/2 cups whole kernal corn
- 2 tablespoons worchestershire sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon liquid smoke
- 3 teaspoons chili powder
- 2 1/2 teaspoons salt, or more to taste
- 1 teapoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- sour cream
- shredded cheese
- chopped onions
- sqeeze of lime
- Pre-heat oven to 375 degrees F (190 C) Use a fork or sharp knife to pierce potatoes in multiple places. Wrap tightly in foil and bake for 30 - 50 minutes until soft to sqeeze.
- While potatoes are baking, brown ground beef in a medium skillet over medium-high heat until no pink remains. Drain and pour onto separate plate, set aside.
- Add oil, onions, and garlic to pan and return to medium- heat and saute until softened. Add diced tomatoes and cook for 1 minute; remove from heat. Add all ingredients including cooked beef to a large pot over low heat. Simmer for 45 minutes - 1 hour until thickened.
- To assemble, cut potatoes legthwise and place on large serving plates. Spoon chili on top and add desired toppings. Serve immediately.
Para Chilenos: If you live in or near Chile you may need to replace:
1 14 oz (400g) can tomato sauce - 2 (430g) boxes Pomarola salsa de tomate
1 14 oz (400g) can black beans, drained - 2 (380g) boxes Wasil black beans
3 teaspoons chili powder - 1/2 teaspoon McCormick chili pepper molido
Please contact me with any questions.