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by Abraxis on November 5th, 2006

Abraxis

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What is your recipe for chili?

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  • by Anonymous on November 20th, 2009

    Anonymous

    Here is a good one from http://www.easychilirecipes.net

    It's the one we use.

    Ingredients
    1 or 2 teaspoons shortening or vegetable oil
    1-1/2 to 2 pounds of good quality lean ground beef or ground sirloin.
    1 large white onion, chopped
    3 heaping tablespoons good quality chili power. I like Gebhardt's brand.
    1 tablespoon paprika
    1 teaspoon garlic powder (NOT garlic salt)
    1 teaspoon cumin (omit if you don't like cumin)
    salt and black pepper to taste
    1 large can (about 25-32 oz) Ranch Style Beans
    1 large can (about 25-32 oz) pinto beans
    1 small can (about 15 oz) kidney beans (optional)

    Coat the bottom of a big pot (6 quarts or so) with oil or melted shortening. You don't need much, just enough to keep the meat from sticking. Now add the meat and let it cook for a few minutes over medium heat. Don't let it start to stick.
    When the meat is starting to cook and is breaking apart, add the chopped onion and stir it into the meat. Now add the powdered ingredients and stir them all in. Stir this a few times while it's cooking.

    When the meat is almost done, add the beans. Rinse the cans with a little water to get all of the sauce out of the cans.

    At this point your chili should be slightly watery. If it's not, add a little more water (or beer). Let this simmer for about 20 minutes or so, stirring occasionally.

    After about 20 minutes, taste it! If you think it needs more flavor, add more seasoning, like chili powder. The most common reason I've seen for having a flavorless batch of chili is not enough chili powder. So if it's bland at this point, add some more. DO NOT BE AFRAID!

    Let this cook for about an hour and a half, stirring and tasting occasionally.

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