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Chili Recipe??

post #1 of 4
Thread Starter 
I could have sworn I saw one posted here a while back.

Anyone got a good one? I am looking for something absurdly simple. More meat, less beans. Very little time, and very easily obtainable ingredients. In this town there is no way that I can find obscure peppers/specific seasonings, etc.. and I don't have time to grind and blend different cuts of meat.

Thanks,

K
post #2 of 4
Quote:
Originally Posted by VKK3450
I could have sworn I saw one posted here a while back.

Anyone got a good one? I am looking for something absurdly simple. More meat, less beans. Very little time, and very easily obtainable ingredients. In this town there is no way that I can find obscure peppers/specific seasonings, etc.. and I don’t have time to grind and blend different cuts of meat.

Thanks,

K

Any Chili easier to make than this recipe will be pre-made stuff in a can or pouch. Anybody that that eats canned Chili is suspect!

2 tablespoons of suet or vegetable oil
1 green bell pepper good sized, chopped
3 garlic cloves, chopped or minced
2 onions - decent sized yellow, chopped
3 pounds of pretty good beef, cut into chunks the size of the end of your little finger
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon (or more) Your Favorite Chili Sauce - see links below
10 tomatoes medium, peeled and chopped – you can use canned tomatoes
1 can beer (optional)

Heat your suet or oil in a deep and large heavy skillet. Add garlic, onions and green pepper. Sauté the items until they are soft, about 5 to 7 minutes. Don’t get too fancy with the oil. You don’t want extra virgin olive for your Chili. Remember, this is Chili, not anything fancy! Be cautious with the garlic. You might want to add it a little later than the onions and bell pepper so the garlic doesn’t burn. Burnt garlic flavor will ruin the Chili.

When the onions and green pepper are soft and the garlic has not burnt, add your well-trimmed beef. Sear it and lightly brown on all surfaces. Drain off some of the fat/grease if too much has accumulated. Otherwise, the beef won’t really sear and brown. The beef should be trimmed of most all fat so as not to add too much fat/grease during cooking.

Add the remaining ingredients and simmer for one hour or slightly longer. Put a cover on skillet during the cooking time, and leave the cover ever so slightly ajar so steam can escape. Check the whole mess often and stir it to prevent sticking. Skim off any grease as it comes to the surface. It is really best if you allow it to sit, tightly covered, for an hour after cooking is finished. This really melds the flavors.

If you make this in real bulk just once, you can freeze the leftovers in meal size portions. Then simply thaw and heat the individual portions for a quick and easy meal whenever you want it. Serve your Chili with cornbread and butter. You might even want molasses or honey for the cornbread. There are many instant or quick packaged cornbreads available.

If you are serving any women or sissies, use some discretion with your favorite hot sauce.

Now, this stuff is REALLY HOT: http://www.sammcgees.com/storegen/C202_142.html Be careful!!
Of interest: http://darkcreek.com/hot_peppers

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post #3 of 4
you know i may try that recipe one day...
post #4 of 4
Thread Starter 
Quote:
Originally Posted by Full Canvas
Any Chili easier to make than this recipe will be pre-made stuff in a can or pouch. Anybody that that eats canned Chili is suspect!

___________________________

Exactly what I was looking for. Thanks!

K
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