Post by Granny Smith on Apr 4, 2008 19:12:24 GMT -5
Chili's Chili
contributed by chilipalmer
2# beef, ground or cubed
2 cans kidney beans, rinsed and drained
2 cans pinto beans, rinsed and drained
1 (46 oz) can tomato juice
2 cans diced tomato
3 celery stalks, diced
1 yellow onion, diced fine
1 green bell pepper, seeded and diced
1 chili pepper, seeded and diced fine
1 tbsp Worcestershire sauce
1 tsp sugar
1/2 tsp pepper
1 tsp salt
2 tsp garlic powder
basil
oregano
beer, medium bodied (Heineken, Sam Adams, etc)
In a large stockpot, brown beef until well-seared. Add everything except the finely diced chili. Simmer gently (add water if needed; I never needed) for an hour. Taste for spice, then begin adding the finely diced chili according to your family's desire for heat. Mine is good at about half the chili. Cajuns and Tex-Mex will probably prefer a whole jalapeno. Add basil and oregano to taste. Add one to two cans of beer. Simmer gently for another three hours. Feeds teeming hordes.
contributed by chilipalmer
2# beef, ground or cubed
2 cans kidney beans, rinsed and drained
2 cans pinto beans, rinsed and drained
1 (46 oz) can tomato juice
2 cans diced tomato
3 celery stalks, diced
1 yellow onion, diced fine
1 green bell pepper, seeded and diced
1 chili pepper, seeded and diced fine
1 tbsp Worcestershire sauce
1 tsp sugar
1/2 tsp pepper
1 tsp salt
2 tsp garlic powder
basil
oregano
beer, medium bodied (Heineken, Sam Adams, etc)
In a large stockpot, brown beef until well-seared. Add everything except the finely diced chili. Simmer gently (add water if needed; I never needed) for an hour. Taste for spice, then begin adding the finely diced chili according to your family's desire for heat. Mine is good at about half the chili. Cajuns and Tex-Mex will probably prefer a whole jalapeno. Add basil and oregano to taste. Add one to two cans of beer. Simmer gently for another three hours. Feeds teeming hordes.