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.