2 lb. ground beef. The better the meat, the better the chili. I like to start with leftover pot roast.
1 lb Italian sausage (optional)
2 or 3 garlic cloves
1 large onion
2 stalks celery
1 ea green and red pepper (small)
2 15 oz cans diced tomatoes
1 can tomato paste
2 15 oz cans kidney beans
1 can beer
3 T chili powder
2 T instant beef bouillon (or 6 cubes)
2 T cumin
2 t paprika - ideally smoked
2 t oregano
2 t sugar
1/2 t coriander
1 T cocoa
For Marie. 2T chili powder 1T cumin. Used beef stock rather than beer and bouillon. One can of beans was enough.
1. In a large pot, brown the ground meat. Remove meat, reserve fat.
2. Add the onion, celery and peppers. Cook until tender. Drain off fat.
3. Return the meat to the pot and add the remaining ingredients. Mix well.
4. Bring to a boil then reduce heat and simmer, covered for 2+ hours. If it's too thin, remove the lid for awhile. Conversely, add more beer!
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
2. Add the onion, celery and peppers. Cook until tender. Drain off fat.
3. Return the meat to the pot and add the remaining ingredients. Mix well.
4. Bring to a boil then reduce heat and simmer, covered for 2+ hours. If it's too thin, remove the lid for awhile. Conversely, add more beer!
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
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