When it comes to making chili, I enjoy making it all year long. During the summertime, its a nice family dinner that doesn't require the use of an oven on a long hot summer day. During the winter, chili is a great meal during those long dark cold winter days.
The first recipe is a classic recipe...but the second one is a Texas-style bean-less version. If you enjoy making freezer meals, I would suggest using the first recipe as it freezes well for future meals. Each one will feed 4-6 people.
Pot Stock
Classic Chili Recipe
2 lbs. lean ground beef
1 clove garlic, minced
2 medium onions, finely chopped
1 1/2 teaspoons table salt
2 tablespoons chili powder
1/4 teaspoon red cayenne pepper
dash of cloves
2 large cans kidney beans plus juice
1/2 teaspoon black pepper
1 teaspoon paprika
2 teaspoons basil
4 cups tomato juice
1 can crushed tomatoes
Note: If you like it really spicy, you can increase the chili powder to 4 tablespoons.
In a large skillet, brown your lean ground beef with minced garlic and finely chopped onions until ground beef is no longer pink. Drain grease from beef and set aside. In a large stock pot, combine all of the above ingredients including the spices. Stir in the browned ground beef. Turn heat to low and simmer for approximately 45 minutes or until its done.
Bean-less Beef Chili
2 lbs. lean boneless beef chuck
1/4 cup salad oil
1 large onion, finely chopped
3 green peppers, diced
3 cloves garlic, crushed
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
3 tablespoons chili powder
1/4 cup granulated sugar
2 tablespoons table salt
1 tablespoon oregano
1 teaspoon crushed red peppers
3 cups water
1/2 cup shredded Monterey Jack cheese for garnishing
Rinse and cut beef chuck into 1" cubes and set aside. In a large stock pot, heat salad oil over medium heat and add in the beef cubes. Brown beef cubes on all sides until they are no longer pink. Remove beef cubes and set aside. Stir chopped onions, green pepper and garlic in the stock pot for 10 minutes over medium heat, stirring every 2-3 minutes. Return the beef cubes to the stock pot and then add in the can of tomatoes with liquid and remaining ingredients, except for the cheese. Bring to a boil and then reduce heat to a simmer, cover stock pot and cook over low heat for 1 hour or until done. Ladle chili into bowls and sprinkle Monterey Jack cheese on top.
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Nov 07, 2011 00:27:52
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