Mac Beeson's Recipe

MAC'S CHILI

Category: Recipes

3 lb. 92% Lean ground or chopped Beef
2 Cups Yellow onion Course chopped
3 Cloves garlic Minced
1 28oz can crushed tomatoes (Hunts)
1 28oz can diced tomatoes (Hunts)
2 Teas Lee & Perrins Worcestershire sauce
2 Tbls Kitchen Bouquet
2 Tbls Penzeys Ancho Chili Powder
2 Teas Penzeys Medium Hot powder. Add more to taste. See Note Below!!
1 ½ Teas Cumin
1 Teas Cilantro
¾ Teas Allspice
3 Tbls Flour
1 Teas Sugar
1Teas Salt (More to taste)
2 teas Liquid Smoke
3 Cups water
2 14.5oz can Bush’s Pinto Beans, 1 Can Bush’s Dark or Light Red Kidney Beans.

In a large skillet, brown crumbled meat with garlic and onions until onions are translucent but still firm. Stir frequently. Separate fat from liquid. In a large pot, combine remaining liquid, meat mixture and all other ingredients except the beans (mix flour with the water). Bring to a bubbling simmer over low heat. Do not boil! Reduce heat to a barely bubbling simmer & add beans. Stir frequently, scraping bottom of pot. Cook for about 1 to 1½ hours.

Adjust spicy flavor to taste by adding small amounts (¼ to ½ Teas) Penzeys Med Hot or regular Chili Powder.
Wait about 5 to 10 minutes between each addition of Chili Powder for flavor to intensify.

NOTE: If the Penzeys Chili Powder is not on hand, Start with 1 ½ Tbls of other brands and follow adjustment instructions above.

For a more intense Mexican flavor you can also add more cumin in small amounts.

Add more water if you want a thinner consistency.