One pot is one of those categories that you see on pinterest a lot. There are all these pictures of artfully placed ingredients in one cast iron skillet. And then you read the directions, and it definitely took more than just one pot to cook whatever was on offer.
And one pot is kind of ideal. In theory, the recipes combine the maximum amount of deliciousness with a the minimum amount of clean-up work (aka dishes).
For this week, I decided to pick chili. It’s a recipe I’ve made before, but it’s close to one pot as I can probably get. It involved one stock pot, and 2 cutting boards. No additional skillets, saucepans, or baking dishes were dirtied in the making of this meal.
I’m a pretty big fan of chili, which is usually a surprise as this (and most recipes) include spiciness and pinto beans, things I’m not usually fond of.
This recipe kind of my own chili recipe, and I’m quite proud of it. I found the original recipe years ago (no idea what the source was), and modified it to make it my own. And, while chili isn’t the most complicated of dishes, I’m still a little proud of how yummy it usually turns out.
It’s quite simple. Everything is cooked in the pot. You brown the meat then saute the onion & garlic.
Toss in the spices.
I didn’t have cumin powder, so I got to use this really cool ulu knife to crush the cumin. It took a bit longer than it might have in a coffee grinder, but it could’ve been worse.
A few more dry ingredients.
Pour in the liquids (plus some water).
Get it boiling, and then simmer, covered for 2 hours. Towards the end, mix some corn meal with flour and hot water, stir that into the chili to thicken it up and let it cook for another 20 minutes.
What happens when you drop corn meal everywhere.
The original recipe called for 3.5 pounds of meat to the same amount of liquid, which made a very thick, very meaty chili. I like mine a bit closer to soup. So I either lower the meat content, or double the liquids and the spices. But then you get a lot, a lot, of chili. If you do go for the meat – it called for beef and pork, and it would ease things if you browned half of the meat at a time.
- 1 lb. lean turkey or beef ground
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. can tomato sauce
- 1 cup water
- 1 beer (12 oz.)
- 3 Tablespoons chili powder
- 2 Tablespoons instant beef bouillon (or 6 cubes)
- 2 Tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar
- 1/2 teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- 1/2 teaspoon Louisiana hot sauce
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water
In a large saucepan brown the meat
Add the garlic and onion, cook and stir until tender.
Add the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
Bring to a boil then reduce heat and simmer, covered , for 2 hours.
In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
Stir into chili and cook, covered, for an additional 20 minutes.
I’ll be back next week with vegan!