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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!. Ingredients:
2 -3 lbs ground beef (can substitute ground chicken or turkey) |
2 green bell peppers (substitute in a yellow or orange once in a while) |
3 banana peppers |
6 -10 jalapeno peppers |
2 spanish onions (large) |
3 (29 ounce) cans tomato puree (substitute sauce if you like, i prefer it thicker) |
2 (40 ounce) cans dark red kidney beans |
crushed red pepper flakes (dash to as hot as you like) |
2 1/4 ounces chili powder |
3 tablespoons adobo seasoning (more or less to taste) |
3 tablespoons seasoning salt (more or less to taste) |
10 -15 fresh garlic cloves |
3 tablespoons black pepper (more or less to taste) |
3 tablespoons ground cumin (more or less to taste) |
2 tablespoons ground jamaica allspice (this is clutch, (to taste) |
Directions:
1. Dice all peppers and onions.
2. Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
3. Before meat finishes browning, mix all onions and peppers in with meat.
4. When meat is browned, dump all three cans of tomato puree into pot.
5. Mince garlic, put in pot.
6. Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
7. Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
8. Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
9. Once chili comes back to a boil, it's good to go!
10. Serve with cheddar cheese, sour cream and Italian bread.
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