mexican chili (sans authenticity)

welcome to the first entry!
seeing as i want to make a good impression i thought i would do something that was a challenge for me, in that i had not done it before, but easy in that you can't really screw this one up.
chili.
i thought i would just let everyone know that i love mexican food. if ever given the opportunity to put a mexican swing on a dish, i will probably do it. cilantro, avocado, chipotle = amazing. home made salsa and guacamole recipes soon to follow.
so i took a classic beef chili recipe, spiced it up...and it really turned out pretty amazing.





this recipe serves 8 with possible leftovers....but leftovers are best so make it for 2 or four and throw it in the fridge or freezer to really let the flavors marinate.

you will need:

• 3lbs ground beef
• 2 large green peppers, chopped
• 1 large white onion, chopped
• 3 cups beef broth
• 1 19 oz can pinto beans, drained and rinsed(you can use black beans or kidney beans if you prefer)
• 1 14 oz can diced tomatoes, in their juices
  
• 1 14 oz can tomato sauce
• 6 oz can tomato paste
• 12 oz can corn, drained and rinsed
  
• 7 cloves garlic
• 3 tbs ancho chili powder
• 3 tbs chili powder
• 3 tbs cumin
• 1 tbs sugar (cane or white)
  
• 1 tbs ground black pepper
  
• 1 tsp dried/1tbs fresh chopped thyme
• 1 tsp dried/1tbs fresh chopped oregano
• 1 tbs red wine or cider vinegar
  
• 1 cup of seeded tomato, chopped
• 2 tbs copped fresh cilantro
  
• 3 cup grated marble or monterrey jack cheese
• 4 avocado, sliced
• bread bowl, (as many as you are serving). this can be any type of bun, preferably with a thicker crust, to hold in moisture. it should be relatively deep so it can hold a hearty portion of chili. i am not actually sure of the kind of bread i used in this instance, but i think it is a kind of portuguese bun.
  
• 2-4 chipotle peppers, canned in adobo sauce. i used 4. i thought it was awesome, but then i like spicy. i will say however, that when topped with the avocado and cheese, i think any heat was really nicely cut with their creamy textures. you can find these at any mexican food mart in kensington, or even larger chain grocery stores like price choppers, no frills or metro.
  

things like garlic, oregano, thyme, pepper, can all be adjusted to taste. this recipe doesn't call for any salt because of the other spices containing a lot of it, but that's whats great about chili, you can pretty much make it to any taste you like.

• in a large pot (and you will need a large pot), brown the ground beef. try not to break up the beef too loosely. larger chunks of beef makes for a savory, thick texture. drain fat. you can leave the fat in if you like for flavor, but you may need to skim it off after it has cooled and been refrigerated for a day or two.
• add onion and green pepper. cook until onion is soft and translucent. really make it sweat. stir it often to mix flavors.
• add garlic, ancho chili powder, chili powder, cumin, sugar, thyme, oregano, and pepper. cook for 10-12 minutes, stirring often.
• add beef broth, corn, diced tomatoes (in their juice), beans, tomato paste, tomato sauce, vinegar, chipotle peppers. stir.
  
• take a whiff, cuz it smells amazing.
• let the flavors hang out and get to know eachother, simmer for 2 to 3 hours, until thick. stirring often.
• if you can, refrigerate overnight.
• take buns and cut a small portion off the top, which can act as a "lid". using a knife or (clean) hands, hollow out the buns until they can fit a substantial amount of chili.
• halve avocado and remove pit. slice avocado vertically, not piercing skin. scoop out with spoon.
  
• fill bowls with chili and place avocado on top. you can make it fancy if you want, but it will taste the same either way.
  
• top with grated cheese and seeded, chopped tomatoes.
• throw some cilantro on top for extra flavor if desired.
• eat. be happy.