Hitchcock Chili

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat a large pot or Dutch oven over medium-high heat.

   Ca. 2 min.

2. 2

   Add the ground beef and cook, breaking it apart with a spoon, until fully browned, about 8 minutes.

   Ca. 8 min.

   Kokkens note: Don't overcrowd the pan, as this will steam the meat instead of browning it.

3. 3

   Carefully drain off any excess fat from the pot.

   Ca. 1 min.

4. 4

   Add the chopped onion and celery to the pot and sauté for 5 minutes until softened.

   Ca. 5 min.

5. 5

   Stir in the chili powder, salt, and black pepper, and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Toasting the spices briefly helps to release their aromatic oils.

6. 6

   Pour in the canned diced tomatoes and tomato sauce, and add the beef bouillon cube. Stir well to combine, scraping up any browned bits from the bottom of the pot.

   Ca. 2 min.

7. 7

   Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.

   Ca. 20 min.

   Kokkens note: A longer simmer will develop deeper flavors if you have the time.

8. 8

   Uncover the pot, stir in the rinsed kidney beans and dry macaroni.

   Ca. 1 min.

9. 9

   Continue to simmer, stirring occasionally, until the macaroni is tender, about 10 minutes.

   Ca. 10 min.

   Kokkens note: The pasta will absorb some of the liquid, thickening the chili.

10. 10

    Taste and adjust seasoning if needed, then serve immediately.