Warm up with a bowl of chili

This week, with the rain that should be arriving, nothing sounds better to me than a big bowl of chili. Since there are many ways to make chili, I decided to come up with a recipe that showcases both my Mexican background as well as the great flavors that are so traditional in the U.S.

CHILI

Ingredients

3 tablespoons vegetable oil

1 pound beef sirloin, cut into chunks (not ground)

2 cups chopped tomatillos

1 cup tomato puree

2 tablespoons chili powder

1 teaspoon toasted cumin seeds

1 teaspoon cayenne pepper

1 tablespoon ground paprika

1 cup chopped onion

1 cup roasted and chopped poblano peppers

1 cup roasted and chopped green chilies

1 cup dried kidney beans

Salt and pepper, to taste

1 cup roasted corn kernels

1⁄2 cup chopped cilantro

Putting it together

In a large pan over medium heat, add the oil and beef and cook until the meat is browned on all sides.

Meanwhile, in a blender, add the tomatillos, tomato puree, chili powder, cumin, cayenne and paprika and blend until nice and smooth. You may have to add some water so it blends well.

Once the meat is browned, add the onion and cook for about three minutes. Add the roasted peppers and chilies and cook for one more minute. Add the beans and the tomatillo mixture. Reduce heat to low and cook for about one hour, or until the beans are soft. Add some water to the pan if the chili gets to thick while it cooks.

Adjust the seasoning with salt and pepper. Add the corn and cilantro and cook for about three more minutes. Serve the chili while hot topped with some chopped red onion, shredded cheese, sour cream or any other toppings you might prefer and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.