Let me begin by apologizing for being gone so long. Yes, I have been cooking. It just has not been anything new. I have not been sleeping well and have been rather tired. I even did take out once or three times. I will hopefully be cooking some new things this weekend. Let’s see how it goes.
I have been making my own chili for years. The recipe has only changed in instances where I am trying to accommodate other people’s tastes who are eating it with me. For example, I did not make hot and spicy chili for the cub scouts or my fellow coworkers. Those batches were milder. Now that a have made it this year it is finally time I can share it with you guys my loyal readers.
The recent batch that I made and heated up for lunch I could actually put green peppers in. When cooking at home I never use green peppers. Jennifer does not like them and more importantly she is allergic to raw peppers.
So now here is the recipe. I hope you enjoy it.
1 Big Ass Pot
4 lbs. chop meat (option: substitute 2 lbs. chop meat for ground turkey)
2 medium onions diced
1 small green pepper – seeded & diced (optional)
2 tbsp. olive oil
1 16 oz. can diced tomatoes
1 16 oz. can tomato sauce
1 16 oz. can of water (option: Sam Adams Octoberfest Beer)
1 can red kidney beans (optional) this was not in the camping chili
1 can cannellini beans (optional) this was not in the camping chili
1 can black beans (optional) this was not in the camping chili
1 box Carroll Shelby’s Chili Mix
If no chili mix is available double this:
2 tbsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. fresh ground black pepper
½ tsp. cumin
½ tsp salt
¼ tsp. cayenne pepper and/or Frank’s Red Hot Sauce
Cook onions and green pepper in olive oil over medium low heat until translucent in a large heavy pot. Add chop meat to pot and stir in onion. Cook chop meat until no longer pink and drain off most of the fat. Add diced tomatoes, tomato sauce, and bring to a boil over medium heat. Reduce heat to low and add Carroll Shelby’s Large Spice Packet, ¼ of the Small Cayenne Pepper (hot) spice packet, and some salt. Save the Masa packet to throw away at the end. Add garlic powder, onion powder, and fresh ground pepper. Cover and let simmer on low stirring occasionally to prevent sticking and burning. Cook 30 minutes. If the chili is not to thin and watery then throw away the Masa packet and your chili is done. If the chili is too “soupy” then add the Masa in thirds to thicken (I’ve never had to use it) and cook 10 more minutes.
Serving suggestions: Serve hot chili in crock pots and cover with grated cheddar cheese. Melt cheese under broiler and then top with diced red onion and serve HOT! Also an excellent hot dog topping!
This is great as a hot dog topping (particularly without the green bell pepper) in winter or at a summer barbeque.
The Drunken Chef (Russ)