It's cold here on Martha's Vineyard. The snow has been falling and the boats have been cancelled. This is the kind of day when there is no substitute for a good bowl of chili. I believe there is a better way than buying the bag of chili mix off the shelf.
-1 tbsp salt
-1 tsp oregano
-1 tsp cumin
-1 tsp smoked paprika
-1 tbsp ancho chili powder
-1 tbsp black peppercorns (whole)
-1.5 tbsp whole coriander (whole)
-1 tbsp fennel (whole)
-In small pan toast fennel and coriander seeds together until the aroma fills your kitchen (don't burn).
-Use a spice grinder to grind your peppercorns, fennel, and coriander.
If you only have access to ground coriander, fennel, and black pepper it will still be delicious.
-Combine all of your spices in a large bowl, and set them aside.
-2 large sweet or white onions (large dice)
-2 red bell peppers (large dice)
-2 green bell peppers (large dice)
-1-2 jalapeno peppers (small dice)
-1/4 cup olive oil
-3 cloves garlic (minced)
-2 tbsp peanut butter
-1 (15oz) can kidney beans
-1 (15oz) can black beans
-1 (28oz) can whole peeled tomato
-1 (28oz) can crushed tomato
-2 lbs ground beef
-salt & pepper
-Season beef with salt and pepper, and brown in dutch oven or stock pot, then set aside.
-Leave all the juices in your pot, and add 1/4 cup olive oil on medium low heat.
-Add in all of your spices and stir until mixture is uniform.
-Bring up the heat to medium high and add in your fresh vegetables (leave garlic aside).
-Mix your veggies until they thoroughly coated.
-Cook your veggies until the onions are soft and translucent (stir regularly).
-Drain and rinse black, and kidney beans.
-Once your veggies are soft add garlic and peanut butter. Stir until the peanut butter is mixed in, and the garlic begins to cook.
-Add in tomatoes and beans. Add water to the crushed tomato can to get the remaining tomatoes, and pour the water into the pot, and stir.
-Mix in your beef, and bring to a slow boil. This is the point things tend to stick to the pan so keep stirring.
-Once your chili has come to a boil, reduce to a simmer, cover with a lid, and stir every now and then for 45-60 minutes. (If you have all day you can leave it on the lowest heat and slowly cook it all afternoon).
When your peeled tomatoes start to fall apart its time to eat.