So there is this chili that I make quite often, and Sherlock somehow fell in love with it. Sherlock, of course, being a missionary. It is one of my go-to staples when I don’t have much time to cook, but I want to serve something edible to the missionaries. They kind of love it. So here is how I do my missionary-friendly chili!
Ingredients:
1 kg of ground pork (<30% fat content)
3 middle sized onions finely chopped (just use a food processor)
4 regular cans of red beans, strained and rinsed
1 can of chopped tomatoes in tomato sauce
1 cup of tomato sauce
1 can of water (use a bean or tomato can)
2 T cumin (római kömény)
1.5 T garlic powder (or you can use a small garlic finely chopped)
3/4 T paprika
1/4 T smoked paprika
1 T oregano
salt and black pepper to taste
1/4-1/2 t cinnamon
1 t coriander powder (from the seed – it doesn’t have the alkaloids that taste like soap)
1 t ground caraway
2 t Taco seasoning.
Red chili flakes to taste
You can add onion powder if needed to achieve the Hungarian onion flavor.
Instructions:
Start the ground pork with the chopped onions and some salt on low heat. (If you use low fat versions, or turkey, add 1 T of oil, and let it heat up before adding the onions first with some salt, and then the meat.)
Let it cook covered, stir often.
When the meat looks mostly cooked, increase the heat and let it brown a little. Remove from the heat, and add all the spices except the taco seasoning. (If you don’t have taco seasoning, increase the other spices by 1/2 t and add 1/2 ground rosemary at this point).
Stir, and add the chopped tomatoes, the tomato sauce and the water. (If you have access to fresh tomatoes, peel and chop two medium sized tomatoes, and substitute half a cap of tomato sauce. If necessary, increase garlic, and add 1 t sugar.)
Continue to cook covered on low heat till it comes to a boil. Let it simmer for 5 minutes, then add the canned beans. (If you use fresh beans, soak them overnight, and at this point transfer everything into your slow cooker, and cook till beans are tender.)
Bring to a boil and let it simmer at least 20 minutes on low heat, occasionally stirring it. Add the taco seasoning, and let it simmer for 5 more minutes.
This serves 2,5 elders or 4 sisters.
This is not a very photogenic dish, so enjoy a picture of some of the ingredients:
So This Woman 