On a moody weekend day this chili hit our table with a hungry thud. For 3 1/2 hours it had been slow cooking to perfection in the oven.
We gave us a lazy 30 minutes to prepare. First we turned the oven to 350F and roughly chopped up 3 onions, 3 carrots, 4 celery sticks, and 4 garlic cloves.
We stuffed it all into a food processor.
Next we chopped up 4 peppers and a chunk of brisket, a bit heavier than 1 lb.
With some olive oil we first fried up the peppers in a casserole dish over high heat and then added the meat and cooked until it was browned.
We added 3 small cans of whole tomatoes, 3 cans of kidney beans, and a tablespoon of each ground cumin, ground coriander, and smoked paprika. With a little salt and pepper we brought it all to a boil and ...
shoved it into the oven for 3 1/2 hours.
About 45 minutes before dinner time we prepared a pot of brown rice, wedges of 1 lime, a chopped up chili pepper, and parsley.
Oh my. We were supposed to keep about half for left overs. But we dug in so deep that we got dangerously close to licking the pot clean.