Today I am making a recipe given to me by my aunt's partner. The first time it was described to me, it sounded awful and unappealing. I was 18 when I moved in with them and I was introduced to different, yet tasty dishes.
I started making this recipe myself when I was 20 and living alone in Germany (that is where I was stationed in the Army upon moving out).
Italian chili...
Let me give you a quick run down of some of the ingredients:
Ground beef
Kidney beans
Tomato paste
Potatoes
Broken spaghetti (or fideo - as shown below)
Cinnamon
I know, those last three (especially the last one) might have thrown you for a loop. Stick with me, I was there too and figured cinnamon would destroy any hint of this dish being delicious.
Included is a photo essay of each step and I will try to explain the best I can. I don't have this written down, it is all in my head and my heart (sometimes I add more of one thing or less of another).
Ingredients:
• 4 tablespoons solidified bacon grease (or oil if you are against bacon grease... I literally only save it for this recipe and it makes a huge taste difference in my opinion)
• 1 onion small chop
• Kosher salt
• 1 - 1.5# ground beef
• 1 6oz can tomato paste
• 3 Tablespoons ground cinnamon
• 3 medium russet potatoes (peeled and cubed)
• 2 15oz can kidney beans (undrained)
• 1 half cup fideo (or broken spaghetti pieces into 1 inch length)
First, we are going to prep ingredients. Chop the onion, then peel and cube the potatoes (placing them into a bowl and covered with cold water).
Empty both undrained kidney bean cans into a sauce pan and bring to a gentle simmer. This helps to soften the skins for later use.
Next we are going to place the bacon grease (or oil if you prefer) into a large pot with heat set to medium. I prefer nonstick for this dish personally. Once the fat you are using is hot, add the chopped onions and gently fry until translucent (but not browning).
Now add the ground beef and a pinch of kosher salt.
Brown ground beef until nearly all pink is gone. I just break it up with my wooden spoon and stir.
Then I added some kosher salt.
At this point, add the tomato paste and fry longer.
Now the weird part…. Adding all that cinnamon.
Stir and continue cooking. The cinnamon will release it’s fragrance and help dry out the mixture slightly.
I turned down the heat and added ¼ c water while I got out my small food processor (used for beans) you can also use a blender but I didn’t want to hand wash mine.
Then we add the potatoes after draining most of the water out of the bowl. Stir in and now we turn toward the beans.
The beans will be very hot so be careful. I actually burned myself tonight cooking this meal.
I blend the beans to remove the skins (the recipe calls for mashing the warmed beans through a metal sieve but I don’t have that type of time anymore, so I blend and strain through the sieve)
You may notice the bean skins make it difficult for the bean goo to move through, so take the back of a large soup spoon and work it back and forth.
Add a little bit of water (tablespoons as a time) if necessary to help it work through. It will be a pinkish purple substance that helps become the broth of this dish.
Mix it together and repeat until all beans are strained. Now cover and continue to simmer and stir to keep from sticking.
We want the potatoes to start getting soft NOT mushy.
The next step is completely up to you. You can cook the pasta in the pot and baby sit it (I always have issues with it sticking together) or cook it in a separate pot. I use the same pot as the beans, not rinsed since it is all combining anyway.
Once water boils, add pasta and stir while cooking to keep from sticking.
Stir and serve.
