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“It is much more important to know what sort of a patient has a disease than what sort of a disease a patient has.” - Sir William Osler

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    Friday, September 26, 2014
    Basic Chili

    As an addendum to the previous post, I will tell you what I brought to the office today for lunch though I would never think of cooking it in the office (impossible, really). It's no gourmet surprise but works well enough on a busy week.

    1 lb mince (aka ground beef, ground turkey, etc)
    some chopped onion, maybe 1/2 cup or more
    1 15 oz can diced tomatoes, preferably "Mexican style" (plain is fine)
    1 15 oz can beans (pink, kidney, even black beans)
    generous amt chili powder, between 1-3 tablespoons
    shakes of cumin and garlic powder
    salt, pepper

    This is what I call good old housewife 1960's chili. And I mean that in a good way. Brown your meat, throwing in onion. Drain (if meat is not low fat). Add undrained beans, tomatoes and spices. I sometimes add some cayenne or Tabasco. Keep tasting to see if it is as you like it, simmer from 30-60 minutes. Serve with your choice of shredded cheese, chopped onion, sour cream.

    You can turn leftovers into "chili casserole" as my mother used to call it. Layer the chili in a greased casserole with tortilla chips, chopped onion and shredded cheese. (This is also known as "Mexican Lasagna"). Bake at 350 degrees till done, maybe 45 minutes. It isn't great but it isn't bad either.




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