The UnKitchen Diva went on a dinner date the other night – she does occasionally get out! Within the first few minutes, her date commented, “You’re particular about your food, aren’t you?”  Now it wasn’t a full on When Harry Met Sally moment where it took 10 minutes get the full order in and everything had to be on the side, but the thing is, he was right.  The UnKitchen Diva IS particular about her food! How, you ask, does this tie in with chili??? It’s like this. The UnKitchen Diva has very strong opinions on what make a good chili.  The chili should be meaty and thick with lots of flavor, melty cheese and sour cream.  She does NOT like her chili hot but she does like it to have kick, a bit of a bite, if you will.

It’s been years and years since she last tried her hand at chili and she decided to give it another go.  Back when this started she also promised to share her failures as well as her successes. Now this chili wasn’t a complete failure but it’s missing that necessary kick/bite.  The UnKitchen Diva has made it twice now with some small adjustments and still can’t seem to get it right.  She’s definitely asking for your help and suggestions here.  So here is what she’s tried so far:

Mexican Black Bean Chili

1 cup diced onion            1 cup diced green bell pepper

1 lb ground beef              1 tbs chili powder (2nd time around added 1/2 tb of hot mexican-style chili powder)

1 1/2 tps cumin               3/4 tsp oregano

1/2 tsp salt                     1/8 black pepper

3 garlic cloves                 sour cream

1 (29 0z) can black beans, drained

8-10 slow roasted tomatoes

1 (14 oz) can beef broth

Shredded mozzarella

1. Chop green peppers and onions.

2. With tears running down your face (those dang onions!!) measure out the spices and put them into one of those pretty little glass pyrex bowls.

2nd time around, I added 1/2 tbs of hot Mexican-style chili powder to the 1 tb of regular chili powder.

3. Cut the slow roasted tomatoes into bite size pieces, pile into bowl large enough to hold them all and pour the juices from the cutting board over them.

4. On medium heat cook onions, peppers and ground beef until beef is browned (umm yeah that means – no pink!).

5. Next step is to drain the meat mixture. Yeah, I never do that.  I’ve convinced myself it’s just added extra flavor… that’s right, faa- lay – vooor!!

6. Dump in all the other ingredients – all the spices, black beans, slow roasted tomatoes, beef broth and garlic cloves.

7. Simmer baby, simmer. Stir occasionally.  In approx 20 min everything should slightly thicken up.

8. Ladle into big bowls.  The original recipe says 1 1/2  cups = a serving, but trust me THAT is a lot of chili. 1 cup does me just fine!

9. Toss a handful of shredded mozzarella on top and add a dollop of sour cream.

Viola – Mexican Black Bean Chili!

This recipe is ok, not bad – not great (although served up with a slab of pumpkin bread definitely makes it better!!).  The UnKitchen Diva is asking for your help here. She desperately wants to make this chili awesome!  How can she give this chili some kick??