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Category: Recipes
Prep Time: Cook Time: Total Time:
3 medium onions
2 medium peppers
2 large stalks celery
2 small cloves garlic
1/2 (or more) small fresh jalapeno pepper, diced (see notes below)
8 pounds lean hamburger (may sub. four pounds [cans] of red kidney beans for 4 pounds of hamburger; see notes)
1 can (7 ounces) diced green chilies
2 cans (14-1/2 ounces each of stewed tomatoes)
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 bottles (3 ounces each) chili powder
2 tablespoons cumin
Tabasco to taste (see notes below)
1/2 can (6 ounces) beer
Approx. 12 ounces water, just to cover the top.
3 bay leaves
Garlic salt, salt (see notes below) and pepper to taste
Dice and sauté' first 5 ingredients. Brown meat, drain fat, and add.
Add remaining ingredients. Don't forget to have a beer for yourself.
Add water just to cover the top. Cook about 3 hours on low heat. Stir often. Makes 24 or more servings. Freezes well.
Eric's notes:
I pre-cook the hamburger, but throw the diced veggies
in uncooked. They make more liquid as they cook.
If you substitute the kidney beans (easier on the pocket book) wait to add them for the last half hour. The canned beans are already cooked.
Regarding the jalapeno, one whole pepper with seeds makes hot chili that gets hotter the older it sits. For first timers, I suggest one half of the small (note small) pepper with the seeds removed. This little pepper packs a punch. If you can't find fresh jalapeno, canned or pickled will do. Judge the amount by how hot the canned or pickled pieces are. The oil of the pepper is what gets into the chili to add zap, so a little goes a long way.
I have never added the Tabasco.
I go easy on the salt. In fact, I don't use it. The chili freezes better without it and you can always salt your dish to taste.
Lately I've bumped the chili powder to 15 oz total; used nine pounds of ground beef and six pounds of kidney beans; upped the diced stuff and used three jalapeno peppers. Instead of "medium" sizes on the veggies, use large and double some of the other quantities. If you're going to go to the trouble you might as well make lots. It makes great quick meals by pulling frozen containers out of the freezer. I have grown this recipe in proportions to make about two gallons.
To ease the pain and spread the fun, I dice all the stuff the night before. The ingredients keep well in water and you simply add the water and veggies to the pot. It allows you to clean up the night before and start the chili early with little fuss.
Depending on your supermarket and prices this chili runs about $50.00. It makes a lot, though.
Enjoy!
Really "Good" Chili
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Category: Recipes
Prep Time: Cook Time: Total Time:
3 medium onions
2 medium peppers
2 large stalks celery
2 small cloves garlic
1/2 (or more) small fresh jalapeno pepper, diced (see notes below)
8 pounds lean hamburger (may sub. four pounds [cans] of red kidney beans for 4 pounds of hamburger; see notes)
1 can (7 ounces) diced green chilies
2 cans (14-1/2 ounces each of stewed tomatoes)
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 bottles (3 ounces each) chili powder
2 tablespoons cumin
Tabasco to taste (see notes below)
1/2 can (6 ounces) beer
Approx. 12 ounces water, just to cover the top.
3 bay leaves
Garlic salt, salt (see notes below) and pepper to taste
Dice and sauté' first 5 ingredients. Brown meat, drain fat, and add.
Add remaining ingredients. Don't forget to have a beer for yourself.
Add water just to cover the top. Cook about 3 hours on low heat. Stir often. Makes 24 or more servings. Freezes well.
Eric's notes:
I pre-cook the hamburger, but throw the diced veggies
in uncooked. They make more liquid as they cook.
If you substitute the kidney beans (easier on the pocket book) wait to add them for the last half hour. The canned beans are already cooked.
Regarding the jalapeno, one whole pepper with seeds makes hot chili that gets hotter the older it sits. For first timers, I suggest one half of the small (note small) pepper with the seeds removed. This little pepper packs a punch. If you can't find fresh jalapeno, canned or pickled will do. Judge the amount by how hot the canned or pickled pieces are. The oil of the pepper is what gets into the chili to add zap, so a little goes a long way.
I have never added the Tabasco.
I go easy on the salt. In fact, I don't use it. The chili freezes better without it and you can always salt your dish to taste.
Lately I've bumped the chili powder to 15 oz total; used nine pounds of ground beef and six pounds of kidney beans; upped the diced stuff and used three jalapeno peppers. Instead of "medium" sizes on the veggies, use large and double some of the other quantities. If you're going to go to the trouble you might as well make lots. It makes great quick meals by pulling frozen containers out of the freezer. I have grown this recipe in proportions to make about two gallons.
To ease the pain and spread the fun, I dice all the stuff the night before. The ingredients keep well in water and you simply add the water and veggies to the pot. It allows you to clean up the night before and start the chili early with little fuss.
Depending on your supermarket and prices this chili runs about $50.00. It makes a lot, though.
Enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.