I?ve posted killer recipes for Ribs and Wings on DR1 in the past.
Gather around, kiddies, I?m about to show how to make some excellent chili. This chili is chunky, not like a soup. It has great flavor and spice without being ?hot?, although you can definitely spice it up.
I served this in my restaurant and sold it out whenever we made it. We?d post a board 2 days in advance and sell all 5 gallons of it.
This recipe is a single batch. I usually make a double batch to have plenty to save. It gets better after some time in the fridge.
First, the ingredients:
Let's start!
Chop the onion:
Chop the green pepper:
Put the beef in a pot over high heat:
Add the onion, green pepper and garlic:
Cook and stir/chop/mix until the beef is no longer pink and the veggies are soft. While it?s cooking, get the spices:
And remaining ingredients together (remember, this is a double batch):
Add them to the pot:
Stir:
Cook, stirring often, until the pot boils:
Turn down heat to low, cover and simmer for at least an hour, stirring often, and serve:
Mmmm?mmmmm
Excellent served covered with finely chopped onions and shredded cheddar cheese. Also use it in a chili salad, over a bed of lettuce, tomatoes and onions on top of Doritos, topped with shredded cheddar cheese, a big dollop of sour cream and dash of Tabasco!
If you like hotter chili, add more chili powder. If you like more ?chili? flavor, add more cumin. If you like it thicker, add some corn meal a little at a time.
Try it and tell me what you think!
Gather around, kiddies, I?m about to show how to make some excellent chili. This chili is chunky, not like a soup. It has great flavor and spice without being ?hot?, although you can definitely spice it up.
I served this in my restaurant and sold it out whenever we made it. We?d post a board 2 days in advance and sell all 5 gallons of it.
This recipe is a single batch. I usually make a double batch to have plenty to save. It gets better after some time in the fridge.
First, the ingredients:
- 1lb. COARSE ground beef, the 80% lean type. NOTE: You may have to ask the butcher for a special grind. Regular 95% lean grind will just fall apart after cooking and leave you disappointed.
- 1 medium onion, coarse chopped
- 1 medium green pepper, coarse chopped
- 1/2cup beer (I use flat beer since the carbonation goes away anyway; I look for flavor, not fizz)
- 1 tbs. cider vinegar
- 1 15oz. can diced or stewed tomatoes (I?ve used fresh tomatoes and still prefer the prepared canned ones)
- 1 15oz. can large red kidney beans (fresh, cooked beans are !great!, but canned much easier)
- 2 tbs prepared garlic (you can use the equivalent in finely chopped fresh garlic)
- 3/8 tsp Allspice
- 3/8 tsp Coriander Seed
- 1 ? tsp Cumin (this is the ?chili? flavor)
- ? tsp salt
- 5 tbs chili powder (this is the heat; want hotter? Use more.)
Let's start!
Chop the onion:
Chop the green pepper:
Put the beef in a pot over high heat:
Add the onion, green pepper and garlic:
Cook and stir/chop/mix until the beef is no longer pink and the veggies are soft. While it?s cooking, get the spices:
And remaining ingredients together (remember, this is a double batch):
Add them to the pot:
Stir:
Cook, stirring often, until the pot boils:
Turn down heat to low, cover and simmer for at least an hour, stirring often, and serve:
Mmmm?mmmmm
Excellent served covered with finely chopped onions and shredded cheddar cheese. Also use it in a chili salad, over a bed of lettuce, tomatoes and onions on top of Doritos, topped with shredded cheddar cheese, a big dollop of sour cream and dash of Tabasco!
If you like hotter chili, add more chili powder. If you like more ?chili? flavor, add more cumin. If you like it thicker, add some corn meal a little at a time.
Try it and tell me what you think!