Author Notes
If you can stop eating it, the next day it will taste even better. classic Americana made richer with some Mediterranean with 3 touches of paprika. —Cordelia
Ingredients
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1.5
onions (preferably sweet)
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2
bell peppers (one green and one orange\yellow)
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4
cloves of garlic
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2 tablespoons
tomato paste
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2
very full tablespoons of sweet paprika preferably Moroccan, mixed with oil)
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2 teaspoons
smoked paprika
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1.5 teaspoons
hot Hungarian paprika
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1 teaspoon
chili powder
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1 teaspoon
cumin
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1 pound
ground beef (15/85)
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1
can of white kidney beans
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1
can diced tomatoes
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1/4-1/2 teaspoons
liquid smoke
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2 tablespoons
extra virgin olive oil
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salt & pepper
Directions
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Slice the onion to a medium dice.
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Put the olive oil in a deep and heavy pan and add the onion. Add 1/4 of a teaspoon of salt. Sauté on medium heat for 10 min. Onion should not get color, just get soft and translucent.
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Dice the bell pepper to medium cubes. Add to the pan and sauté for another 7 min, until soft.
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Mince the garlic, add to the pan and sauté for 60 sec.
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Add the tomato paste, sauté for 2 min mixing most of the time, to caramelize the paste.
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Add all the spices, mix well and sauté for 60 sec to develop spices taste and fragrance.
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Add the meat, break it down to very small pieces, while sautéing for 5-7min.
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Rinse the beans and add them and the diced tomatoes to the pan. Mix well.
.
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Add the liquid smoke (more or less depends on how smoky you like it), salt (about a teaspoon) & pepper and 1/2 of water.
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Bring to a boil and then reduce the heat to low and let the chili simmer in a covered pan for 1 hour.
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Mix from time to time and see if it needs a bit more water or salt.
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Enjoy as is, or over rice, with a corn bread or even over pasta. Even better the next day
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