Homemade, Homecanned Chili 手作りのチリ

[PlateauGardener]

There's nothing like a warm pot of chili on a cold winter day! I got this recipe from a college roommate, Nancy, and have enjoyed it for many years.

寒い冬の間はあたたかい食事が食べたいですね。寒い日に、わたしはチリが食べたくなります。次のレシピは大学時代のルームメートから教えてもらいました。おいしいですよ！

 

1 lb (450g) of ground beef/mince    ミンチ　450ｇ
1 medium onion, finely chopped      たまねぎ　1個　（みじんぎり）
3 stalks celery, chopped                      セロリー　3本　（みじんぎり）
1 30-oz (850g) can whole tomatoes 缶詰のトマト　４５０ｇ
1 30-oz (850g) can kidney beans      缶詰のインゲン豆　　４５０ｇ
1 teaspoon salt                                         しお　小さじ１こ
1 teaspoon pepper                                 こしょう　小さじ１こ
1-2 teaspoons chili power (or more) 唐辛子　こさじ１－２こ
1/2 cup ketchup                                  ケッチャップ　1/2コップ

Brown ground beef, add onion and celery and simmer until somewhat tender. Add remaining ingredients and simmer until tender.

フライパンでミンチを炒め、油を捨てます。たまねぎとセロリーを入れて、やわらかくなるまでに炒めます。次の材料を入れて、弱火で約20分間煮込みます。

 

If there is any left over, it makes great canned chili: add hot chili to hot sterilised canning jars, leaving a one-inch headspace. Wipe rims clean with a bit of vinegar (it helps get all the oils off the rim for a good seal), cover with cleaned and warm lids, then screw on the rings until "finger tight" (no need to strain to get it super tight). Process in a pressure canner, 1 hour and 15 minutes for pints, or 1 hour and 30 minutes for quarts, at 10 pounds pressure.

あまれば、缶詰にするといいです。熱いチリを熱くてきれいにした缶詰用ガラスビンに入れて、きれいにしたふたとリングをかけます。圧力鍋に1リットルのビンを1時間30分、 500ｇのビンを1時間15分ゆでます。圧力は10ポンド（4.5キロ）です。

 

Serve warm with chili sauce and cornbread--delicious!

チリはご飯と食べてもパンと食べてもおいしいですよ。

What's your favorite cold-weather meal?

寒い時に、何が食べたいですか？

[Caroline Malcolm]

Yum. Chili might be in my top 5 favorite meals. It's so satisfying! It looks like this recipe could be adapted to use ground turkey or sans meat with ease. I've never used ketchup in my chili -- does it add something extra?

I do have to say that I love soups and stews in cold weather, but for me, NOTHING beats homemade mac and cheese!! It's my favorite.

[Caroline Malcolm]

Do you can a lot of soups/stews? My grandmother used to can stew meat in the winters. Haven't tried it myself!

[PlateauGardener]

Carolyn--I am trying my hand at more soups and stews now that I am no longer afraid of my pressure canner, (I remember my Granny telling us how those canners would "'splode"), and I LOVE having them on hand! The ketchup in the chili adds depth to the taste, but depending on the brand can also add an unwanted sweetness.

And I agree--homemade mac and cheese is sooooo good!

[Caroline Malcolm]

Ah, got it! What brand of ketchup do you prefer to use? I am still wary of using a pressure canner without an expert canner close by...gotta get over that fear and can some chili!