Fruit Chili

(Measurements are fairly approximate because this is chili; you can add more or less meat, beans, etc etc.  This is a *very mild chili* as I make it, but that has nothing to do with the “fruit” aspect of it; go crazy with your spiciness if you want by adding spicy peppers or chilies or spices or oils.)

oil for pan

red onion, diced (use 1/2 or a whole, depending on size of onion and amount of meat)

**Heat oil in pot to med high; put in onion and let cook for a few minutes til onion gets translucent.

1-2 cloves of garlic

1 lb. ground beef

salt

**Brown meat, drain, then add other ingredients:

1-2 cans of beans, drained, to taste (I halfway rinse them)…black, pinto, kidney, whatever you like

1 can tomato paste

1 can diced tomatoes, undrained

1 cup chicken broth (secret ingredient alert!)

1 can green chilies, optional

1 sliced sweet pepper, optional (or hot pepper if you really insist)

Spices, to taste (these are extremely approximate measurements):

1 1/2 T cumin (okay, I admit, I never, ever measure cumin…I just put a whole lot in)

1 T cayenne pepper

1 T chili powder

1 T cinnamon (secret ingredient alert!)

**Allow to simmer…depending on how much time you have.  I like to simmer it for an hour or more at least, but if you’re in a hurry, don’t forget the final secret ingredients….

1 apple, diced

1 can of peaches, diced (drained if you’re not simmering for long; pour some of the juice in if you’ve got time for it to simmer down)

**Simmer 30 more minutes after fruit is put in (but not too much longer after that)

 

If you think this is weird, you are right, but only if you also think it will be awesome.  You can’t hardly tell the fruit is there, but it adds a wonderful sweetness to the flavor.  Apples work fantastic with a lot of tomato-based dishes.

**Final final secret ingredient: when you’re dishing (any) chili out, add a capful of vinegar (apple cider is best) and mix in; yum!  It’s kind of like adding salt, only way better.

This freezes well.

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