Crowd Pleasin' Chili
While cookin' up a mess o' chili I can't think of anything better to enjoy than some Stevie Ray Vaughn. Any song will do. This recipe is not the chili I learned to love at The Texas Chili Parlor, but it makes a lot and most folks like it.
Ingredients
- 2 pounds ground beef chuck
- 1 pound bulk Italian sausage
- 1 tablespoon bacon bits
- 2 tablespoons Ancho chile powder, or use another two tablespoons of regular chili powder here
- 2 tablespoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano, Mexican oregano if you have it
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon salt, leave out to reduce sodium
- 45 ounces chili beans medium, canned, drained (3 cans)
- 15 ounces chili beans spicy, canned with the sauce
- 2 x 28 oz diced tomatoes with juice, canned
- 6 oz tomato paste
- 1 large Yellow onion, chopped
- 2 cloves garlic, minced or pressed
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 medium Jalapeño peppers, seeded and chopped
- 1/2 cup beer
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Hot pepper sauce, e.g. Tabasco
- corn chips, Fritos
- diced onion and jalapeños
- shredded cheese or velveeta-queso
Instructions
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- Add all the dry ingredients to the cooked meat and stir.
- Add the vegetables, wet, and canned ingredients. Stir to mix ingredients.. Simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
- To serve, ladle into bowls, and top with corn chips, cheese, some finely diced onion and a sprinkle of freshly minced jalapeños.
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