Chili
Published Sun, Jan 24 2010 7:27 PM
Technorati Tags: Food and Drink
I’ve loved eating chili for just about my entire adult life. I came up with this easy to assemble (canned beans and canned tomatoes disqualify it from being a “real” recipe as far as I’m concerned) recipe right about the time I graduated from college. I’ve never really made it the same way twice, but people have been asking me to write it down for some time now so here it goes.
This makes a lot of chili. I’ve never made it in smaller batches than this.
My basic easy to assemble chili recipe...
2 pounds extra lean ground beef, the leaner the better (bison is best)
2 tbsp olive oil
1 1/2 cup dark red chili powder
1 ounce ground cumin seed
4-5 cloves of garlic minced
2 green bell peppers sliced into small pieces
2 yellow bell peppers sliced into small pieces
2 red bell peppers sliced into small pieces
1 medium yellow onion diced
1/2 medium red onion diced
2 cans chili beans
2 cans pinto beans
1 can dark kidney beans
1 can light kidney beans
1 can black beans
2 cans diced peeled tomatoes
1 large can crushed tomatoes
Optional:
For slightly hotter chili add 2-3 sliced fresh jalapeño peppers
For really hot chili add 2-4 thinly sliced fresh habañero peppers
In a large stock pot mix the beans, tomatoes, peppers and onions over medium low to low heat.
Crumble and fry the ground beef in the olive oil over medium heat. When it's about half browned, add the garlic, 1 cup of chili powder and cumin, mixing thoroughly while the meat continues to brown. When thoroughly browned, add to bean and vegetable stock. Add remainder of chili powder. Stir well.
Cover and cook over low heat stiring occasionally until thoroughly hot.
Remove from heat and let cool to room temperature. Refrigerate overnight. Reheat and serve.
As you can see, I cheat a bit. I'd need some more spices and liquid if I used dried beans, and it would take another 12 hours or so to prepare. Enjoy.
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Glenn Mark Cassel AMH1(AW) USN Retired responded with:
 | Venison works really well also! |
David responded with:
 | Looks good. I'll try your version this weekend, cutting the amounts in half. By then, I ought to have some leftover beans from a beans n cornbread meal. (I always make "too much" beans so I'll have leftovers. ;-)) |
David responded with:
| BTW, I have a chili variant that adds beer (usually a stout or porter) and cocoa powder to the mix. I first learned of using cocoa powder in chili about 40 *mumble* years ago from a band instructor who'd lived and worked in the Yucatan and brought the practice back from there (he also wrapped his tamales in banana leaves, when he could get 'em. Different). I'm not sure how good a recommendation that is, though, since the same guy liked to age his beef, unrefrigerated, under ultraviolet light for a few days before smoking or grilling it... Still, the cocoa and beer in chili bit has worked well for me. Makes a very dark, "stout" chili. :-)
Also, you might try cooking a large roast in a slow cooker for a meal a few days before making your chili, then shredding the leftovers for your chili. Oh, yum! I cook such roasts with potatoes, carrots, quartered onions, a few cloves of garlic (chopped), a bay leaf and celery as the main accompaniments. With those as the seasoning, leftover roast makes my ideal chili meat. |
Angel responded with:
 | wooo sounds spicy!:) |
T F Stern responded with:
 | I love chili; but store bought is quick and pretty good.
Several years ago at the church chili cook off I was to represent the Sunday School presidency with a chili entry. I opened four cans of store bought, heated it on the stove for a while, until Lucy came running in and told me I'd burnt it by leaving it alone without stirring, and separated what remained from the charred and burnt bottom of pan. Nobody died and I got the "boot" award for worst chili. I try to avoid cooking, saves on legal fees. |
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