This is my first time cooking chili. I only had chili twice before that, the first time was when I just came to the United States and I believe that was from a fast food restaurant. It was way too salty for me and I thought that’s how it supposed to taste like, therefore it never came to my mind to try it again.

2 weeks ago I went to Florida visiting my best friends and one of my friends cooked me chili and it was so delicious. I decided to cook it myself when I came back. I checked out recipes online and there were so many versions of it, some use so many spices, and others make it so complicated. I finally decided to come up with my own version of chili. I used the most common ingredients and used slow cooker to cook it. (I was originally thinking just cook it in a pot for one hour). It turned out awesome! Love it!

I wash and drain the bean because I don’t want too much salt in my food.  I feel the sour cream is a MUST for this dish. My mother doesn’t like it spicy so I am not using too much of spicy spice. You don’t have to buy the short rib to make your own ground beef, you can use any ground beef you like.

Beef chuck short ribs 20 oz. Ground

Beef broth 1-1.5 cups

Onion ½ Diced

Garlic 1 clove Minced

Green pepper ½ Diced

Shallot 2 Diced

Diced tomato 1 can 14.5 oz.

Small red bean 1 can 15.5 oz.

Black bean 1 can 15.5 oz.

Tomato sauce 16oz.

Cumin 2 tsps.

Dried oregano 2 tsps.

Chili powder 2 tsps.

Black pepper 1/3tsp

In a skillet add 1 tbsp. oil and sauté onion and garlic for a few minutes or until soften, pour them to a slow cooker.

Brown beef in the same skillet until golden brown, drain then pour to the slow cooker.

Add the rest of ingredients to the slow cooker and mix well.

Cook the chili in the slow cooker for 5 hours.  Add salt and pepper to your taste if needed. I didn’t add any because that was perfect for me already.

Garnish it with sour cream, scallion and cheddar cheese.

这是我第一次煮辣味牛肉豆。我在这之前只吃过两次, 第一次是在我刚来美国的时候, 我相信那是从一家快餐店买的。我觉的太咸了, 我以为它就是应该是这个味道, 所以我再也不想再试了。

2周前, 我去佛罗里达看望我最好的朋友, 我的朋友给我做了这道德州的特色菜，我朋友煮出来的味道非常棒。当我回纽约后, 我决定要自己煮一煮。我查了网上的食谱, 有很多的版本, 有些使用很多的香料, 还有一些煮法非常之复杂。我最终决定按我自己的想法煮。我用了最常用的配料 用慢炖锅煮。(我本来想把它放在普通的锅里煮一小时)。结果真棒!我发现我现在爱上它了！

豆子要洗干净沥干,因为我不想吃太多的盐。 我觉得这道菜必须要有酸奶油。我妈妈不喜欢辣, 所以我没有用太多的辣香料。你不必要买短肋, 用自己喜欢的牛肉部位绞的肉末就好了。

牛肉短肋20盎司搅碎

牛肉汤 1-1.5 杯

洋葱1/2个

蒜1个

青椒1/2个

红葱头2个

西红柿丁1罐14.5 盎司

小红豆1罐15.5 盎司

黑豆1罐15.5 盎司

番茄酱16盎司

孜然 2 茶勺

干牛至 2茶勺

辣椒粉2茶勺

黑椒1/3茶勺

在煎锅里加1汤匙油, 炒洋葱和大蒜几分钟 或直到软化, 倒在一个慢炖锅里。

在同一个煎锅里炒牛肉, 直到变色, 把油篦掉后 倒入慢炖锅。

把剩下的配料加到慢炖锅里, 拌匀。

在慢炖锅里煮5小时。 如果需要的话, 可以按你的口味加盐和胡椒。我没有再加任何调味料因为我觉的味道很对味了。

加一点酸奶油、葱和切达干酪装饰。