Share your chili recipe !!

Well folks the snow is starting to fly and that means cold, and nothing better in the winter time than a good hot bowl of "chili".

 

How about sharing your chili recipe with MUSA ?

 

List all your ingredients & secrets, we won't tell anybody.

Traditional, non-Texas, middle of the road chili:

1 can kidney beans (15 oz.)
1 medium onion
1 can tomato paste (5 oz)
1 can diced tomatoes (15 oz)
1 bottle lager beer
1 cube beef bouillon
1 lb. ground beef
Chili powder to taste (2-5 tablespoons recommended)

Saute ground beef and diced onion at medium heat in a large pot, breaking up the chunks of ground beef with the spatula that you are stirring with. The longer you saute the more color the beef will get and the more flavor.

Add tomato paste, diced tomatoes, beer, bouillon cube, chili powder. Turn heat to high and heat until bubbling. Turn down to very low simmer, cover with periodic stirring, and allow to simmer for 1-2 hours. Add the beans about 1/2 hour before serving.

The chili as described will be very thick. Add water or tomato juice to thin to taste. Adding the beans near the end keeps them firm.

The beer is optional. Use a stout or IPA at your own risk - I find them too bitter for this application. If you don't want to use beer, substitute an equal amount of water or tomato juice.

The amount of chili powder you add can vary widely. I usually add 5 tablespoons. I think 2 tb. would be the minimum, unless you want to supplement it with your own blend of individual spices like cumin, cayenne, diced chilis, and other stuff.