Chili Con Cap

Okay, so I know that technically “Chili Con Cap” means “chili with Cap,” but I think the name sounds pretty spiffy, so I’m gonna go with it anyhow. The Boyfriend happens to have a smashing chili recipe, and has graciously offered to share it.

This is a much better use of elbow macaroni than Easy Mac.

The Recipe:
Chili Con Cap

1 lb. of ground sirloin
1 white onion
1 tsp fresh ground pepper
2 tsp garlic salt
1 can (14.5 oz) diced tomatos
1 can (8 oz) tomato sauce
2 bay leaves
4 tsp of chili powder
1 box (16 oz) elbow macoroni (technically half a box, since you’ll only be using 8 oz)
cooking oil
shredded mild cheddar cheese

Do This
Chop the onion, and set aside in a bowl.
Break up the ground sirloin and distribute it evenly in the bottom of a large pot. Sprinkle about a teaspoon of garlic salt and a teaspoon of fresh ground pepper on top of the meat so that it’s reasonably covered – do this before the meat starts cooking so the spices can soak into the meat as it heats up. Turn the burner to medium heat, and move the meat around a bit with a spatula. After the meat has been heating up for about a minute, add the chopped onion and continue to stir and simmer until the meat is brown.
Once the meat is completely brown, add the diced tomatoes, tomato sauce, chili powder and another teaspoon of garlic salt. Stir the contents of the pot until everything is well-blended, then stick a couple of bay leaves underneath the surface. Turn the heat down to very low, and cover the pot. Simmer on low heat, stirring every 15 minutes.
After about 45 minutes have passed, fill a medium-sized pot halfway with water and add a glug or two of cooking oil. Turn the burner to full heat, and bring it to a boil. Once the water reaches boiling, pour in approximately half of the box of elbow macaroni. Once the pasta is compeltely cooked, strain it in a colander and leave it to the side.
Find those bay leaves in the chili mix, extract them, and throw them out. Dump the macaroni into the large pot with the chili. Stir everything together. Serve topped with shredded mild cheddar cheese, which should melt nicely over the chili.

It’s messy and delicious and very filling. I’m always happy when The Boyfriend mentions that he bought some ground beef for chili.

This recipe yields more than enough chili for dinner for two. Lucky for you, it tastes just as nice cold (or reheated). Hooray leftovers!


6 Responses to “Chili Con Cap”

  1. amberance Says:

    I suspect it is close to, if not the exact same recipe as mine, since I think I remember writing it down for hi when I made it at his place a couple of years ago. Which in turn is an adaptation of my dad’s chili recipe. All three of which can qualify as being Chili con Cap. :-)

  2. Cap Says:

    You are correct. I add cheese though.

  3. Jenny Says:

    Amberance, you are absolutely correct. I tagged this post “family recipes” for that reason.

  4. amberance Says:

    Whee! Tip: When I make it for people who are big on the hot and spicy things, I sprinkle some crushed red pepper flakes in about halfway through cooking time.

    I’m totally making this tonight, I don’t care if it’s 85 degrees and humid as a sweaty armpit.

  5. Jenny Says:

    Mmm, crushed red pepper.

  6. Tim Says:

    This looks great! I don’t mind the occasional foray into fancy foods, but this is the sort of thing I could eat all day :)

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