Wednesday, December 31, 2008

Chili Recipe #1

I am experimenting with chili recipes again. I just enjoy chili, and enjoy trying new ones. I have one lined up to try out on the hungry crew soon, but for today, I want to post my tried and true chili. This one is thick, meaty, and delicious.

Texas Chili #1
5 pounds hamburger (chili grind is nice, but too expensive unless you happen to find it on sale)
2 onions, chopped
3 cloves garlic, minced
Brown meat with onions and garlic
drain if needed
2 large cans crushed tomatoes
1 can rotel (your choice on the heat level)
about 6 T. chili powder
2 T. cumin
1 T. oregano
4 T. paprika
2 tsp. "superior taste- better than bouillon" beef base- this is sold at Walmart and is right next to the cubed beef bouillon
several good splashes of Tabasco sauce
beans- sometimes I cook mine, sometimes I use canned. Whatever, just add as many beans as you like, or none if you don't think they belong in there
salt and pepper
Heat almost to boiling then cook over low heat.
If it dosn't seem tomatoe-ey enough, add a can of diced tomatoes
To make it hotter (this chili is not at all hot) you can add red pepper (cayenne) or several small whole red dried peppers, such as anchos, which really make it look good as well.

Very good served with fritos and a little cheese sprinkled on top.

1 comment:

  1. Making this right now, but scaling it down just a tad- we would be eating chili for weeks, not that that's bad... :) Love you, K.