Warm up to a bowl of chili

This week we are visiting the U.S.A. to prepare one of my favorite winter dishes, Chili.

I like to make chili in a hundred different ways, so there is not one recipe, per se, that I always follow, but here is one of my favorite "recipes" for chili.

• CHILI

Ingredients

2 pounds tri tip, sliced thinly and cut into small chunks

1/2 cup chopped celery

1/2 cup chopped carrots

1 cup chopped onion

About 4 cups broth or water, divided use

2 cups chopped tomatoes, divided use

2 guajillo peppers (toasted to create a deeper flavor)

2 California peppers (toasted)

2 New Mexico peppers (toasted)

1 cup dry kidney beans

4 bay leaves

1 bunch fresh thyme, finely chopped

1/2 cup chopped cilantro

1 tablespoon chopped fresh garlic

Pinch of cumin

Salt, to taste

1 cup freshly grated extra-sharp cheddar cheese

Putting it together

Brown the meat in a large Dutch oven over high heat. Add the celery, carrots and onions and let it cook until the onions are caramelized, about five minutes.

Meanwhile, in a blender, add 1 cup broth, the peppers and half of the tomatoes and blend until everything is smooth. Add blended mixture to the Dutch oven.

Add the remaining ingredients to the Dutch oven except for the cheese; reduce heat to medium or medium-low. Cover and let chili cook for about 1 1/2 hours, checking every 10 minutes or so to stir and add liquid as needed.

The chili is done when the beans are tender. Serve it topped with some cheddar cheese and chopped red onion and cilantro, if desired.

• • •

Next week, we will visit Canada to prepare Lobster Casserole.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.