The Best Chili North of the Ohio River |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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My favorite way to make chili - it makes a nice, tangy dark chili more than a little spicy - very unusual. Not using the optional ingredients will give you a tasty, easy, cheap quick version. Ingredients:
2 lbs lean ground beef |
1 lb chorizo sausage (optional) |
1 lb stew meat (optional) |
3 medium onions, diced |
3 garlic cloves |
45 ounces tomato juice |
1 cup water |
3 -4 chipotle chiles in adobo |
3 green peppers, chunked (optional) |
6 tablespoons chili powder (to taste) |
12 ounces ale (optional) |
2 tablespoons cocoa (optional) |
1 cup strong black coffee (optional) |
1/2 cup salsa verde (optional) |
60 ounces dark red kidney beans (i prefer to use a mixture of kidney black pinto, and red beans) |
1 cup fresh cilantro (optional) |
1 tablespoon sugar (to even out the acidity) |
2 tablespoons masa corn flour (optional) or 2 tablespoons flour (optional) |
2 tablespoons water (optional) |
Directions:
1. Cook meat onions and peppers and garlic.
2. Add other ingredients, except flour and water.
3. simmer 45 mins or more the longer the better.
4. If you want the chili to be thicker, mix the masa and water, and add to chili about 20 minutes before serving.
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