Every year my office has a chili cookoff, but most years I don't participate, since I'm not much of one for chili, and I'm not confident enough in my cooking to subject other people to it. However, this year I had a reason to try to enter it. You are currently reading the reason. I wanted to come up with a chili idea that would be decent, but different. Thinking about it, chili typically comes in two varieties, red and white. The only other thing I can think of that comes in red and white is wine, but sometimes wine is neither red nor white, but rather rosé. So if a chili is between red and white, is it also a rosé chili?
Ingredients:
1 lb Ground Beef
1 can Diced Chilis
1 can Diced Jalepenos
1 can Dark Red Kidney Beans
1 can Great Northern Beans
1 box of Vegetable Broth
2 cans Tomato Sauce
1 Onion
2 tblspoon Chili Powder
1 tblspoon Cumin
1 tblspoon Minced Garlic
1 teaspoon Ground Mustard
Instructions:
Chop the onion
Begin browning the beef
Add onion and spices and continue browning
Add peppers and cook for a hot second
Drain grease
Move half of this to a pot
(remaining half is the tacos, add to taco shells with some cheese and salsa)
Add beans, broth, and sauce to the pot
Bring to a boil
Reduce heat and cover
Simmer for a while
This turned out ok. The tacos were a bit meh, but they were always intended to be a method to dispose of the additional beef, since I couldn't buy half a pound of beef. The chili is kinda a mixed bag. The chili itself was fairly good, provided you like a more soupesque chili. Since this is what I grew up on, it worked for me. However, it wasn't rosé in the slightest. Scaling back the tomato sauce from 2 cans from the outset to adding in half a can then going from there to maintain a lighter, pinker look would have gone a long way to improve this aspect. The chili was also a bit on the underfilled side, but I'm not sure whether using the full pound of beef would be too much.
