toman
09-11-2005, 12:56 AM
Here's my simple chili; I like to make this and freeze individual portions for later. Check it out:
3 pounds beef: You can use ground, but finely cubed steak is better.
2 yellow onions, diced
2 serrano peppers, diced
1 green bell pepper, diced
1 habenero pepper, diced, OPTIONAL. (WARNING: this will bust your shit up. Stand ready with the fire extinguisher.)
2 cans (56 oz. total) tomato puree
1 can (25 oz.) black beans
1 can (25 oz.) kidney beans
1 can (12 oz.) beef stock
1 tsp. oregano
2 tsp. garlic salt
4 tsp. salt
2 tsp. ground black pepper
7 tsp. (1 oz.) fresh chili powder: get it in the bulk food section at a good market.
4 tsp. crushed garlic: probably about 12-15 cloves fresh. you can't have too much garlic...
Start by browning the meat along with the oregano in a large dutch oven. Cast iron is good. Throw in the onions, peppers and garlic and and cook for about ten minutes or so, stirring often. If you like a kick in the ass, dice up a habenero and toss it in at this point. Add in the tomato product, along with the stock. At this point I start adding in the spices and seasonings; the amounts I listed are a rough guideline that'll give you a well seasoned and quite spicy chili. Add everything a little at a time, so you don't over-do it. I let the stuff simmer for about three hours, stirring occasionally, before I add the beans, then I let it cook on low heat overnight. Before you go to bed, add a good bit of water, so it's thinner than you would want it to end up. That way it won't cook to death; in the morning you can uncover it, check the seasoning and adjust the thickness to get it just right. Serve it with toasted garlic bread and melted sharp chedder cheese...
3 pounds beef: You can use ground, but finely cubed steak is better.
2 yellow onions, diced
2 serrano peppers, diced
1 green bell pepper, diced
1 habenero pepper, diced, OPTIONAL. (WARNING: this will bust your shit up. Stand ready with the fire extinguisher.)
2 cans (56 oz. total) tomato puree
1 can (25 oz.) black beans
1 can (25 oz.) kidney beans
1 can (12 oz.) beef stock
1 tsp. oregano
2 tsp. garlic salt
4 tsp. salt
2 tsp. ground black pepper
7 tsp. (1 oz.) fresh chili powder: get it in the bulk food section at a good market.
4 tsp. crushed garlic: probably about 12-15 cloves fresh. you can't have too much garlic...
Start by browning the meat along with the oregano in a large dutch oven. Cast iron is good. Throw in the onions, peppers and garlic and and cook for about ten minutes or so, stirring often. If you like a kick in the ass, dice up a habenero and toss it in at this point. Add in the tomato product, along with the stock. At this point I start adding in the spices and seasonings; the amounts I listed are a rough guideline that'll give you a well seasoned and quite spicy chili. Add everything a little at a time, so you don't over-do it. I let the stuff simmer for about three hours, stirring occasionally, before I add the beans, then I let it cook on low heat overnight. Before you go to bed, add a good bit of water, so it's thinner than you would want it to end up. That way it won't cook to death; in the morning you can uncover it, check the seasoning and adjust the thickness to get it just right. Serve it with toasted garlic bread and melted sharp chedder cheese...