Quick chili for burgers in my favorite little Le Creuset

Him: "Hey Cat, you know what I could go for?"

Me: "Umm, no."
Him: "A really good burger on the barbeque. Can you make some chili?"
Me: "Coming right up." Hey, he's cleaning out the garage. Huzzah! His wish is my command.
Me: (again, this time to the to the Corgis who amazingly find their way under foot the moment I begin cooking) "Ground beef? Check. Olive oil? Check. Onions, garlic, tomato sauce, tabasco, spices? Check check check check check."

But first things first. I'll need my favorite little cooking pot.

Isn't she beautiful? She knows she is. She also knows that when I enlist her
amazing enamel coated cast iron loveliness that I feel like a cross between Julia Child and The Pioneer Woman. This is a two quart Le Creuset Dutch Oven. The color is called Kiwi. Isn't it cool? I am also in love with the color called Caribbean. The next Le Creuset I buy will definitely be that color. And bigger. I love to mix things up around here. Le Creuset is a little bit spendy, but oh so worth saving up for. It cooks everything evenly, browns beautifully, simmers delightfully and is oven safe. Clean up is surprisingly easy. I always let my pots cool down before washing them. A short soak in warm soapy water and a non-abrasive nylon scrubbie keeps them looking brand new. I never use anything in my Le Creuset other than a wooden spoon. Be good to her and she will be your friend for life.

Now, let's make that chili for The Mister.

Chop a small onion and a clove or two of garlic.

Put a splash of olive oil in your pot.
Remember to tell her
again how much you love her.

On a low flame, slightly brown the onion and garlic in the olive oil.

Add about a pound of freshly ground beef and brown with the onions and garlic. Drain
excess oil if you have any. Lean ground beef = not greasy chili.

You'll need about a tablespoon of chili powder. I also add a pinch of sea salt, a few cranks of
freshly ground black pepper, about a teaspoon of garlic powder, a teaspoon of dried oregano and a half teaspoon of cumin. Stir in a small can of tomato sauce or use a squeeze of tomato paste with about 1/2 cup of water if you'd prefer. We're not going for chunks of tomatoes and peppers and beans and things and cooking for hours. We also do not want too much liquid. This chili is intended for topping your burger and while the chili should be juicy, we want most of the liquid to eventually evaporate. We're going for flavor and a little heat.

Add a few splashes of tabasco

Add some crushed red pepper flakes for a little more heat.
Just how much you use is a purely personal thing.
The Mister and I like it on the hot and spicy side.

Set your timer for 10 minutes so you won't get distracted if there happens to
be a Hugh Jackman movie on TV.


Give it a little stir every now and then.

That's it! All done. This freezes well too, so you can store the extra if you have any left over, or make a double batch to keep on hand.

Here's John's burger. A simple supper can be perfect when you use the very best and freshest ingredients. A lightly grilled bun, a burger grilled to perfection, white Vermont cheddar cheese, topped with your yummy chili. John will add ketchup to this, and a slice of onion for sure. (After dinner smooches might be iffy...) Maybe a little salad on the side?


Do you use Le Creuset? Which pieces do you have? What do you love to cook in it? If you are even thinking about getting one, I highly recommend it. You will love it today, tomorrow, and always. Cooking.com is where I bought mine, (and lots of other great things.) Their selection is fantastic and I really like their customer service. Fan them on Facebook and follow them on Twitter and be the first to hear of great specials Have a wonderful week, my lovelies! ♥ CS