So, after reading about the various takes on chili recipes in the Twinkie Day 2010 thread (
http://www.spikesnstars.com/forums/index.php?topic=110624.0) back in the middle of April, it got me thinking. Apparently, my recipe breaks all sorts of understood, written and unwritten rules but, as evidenced by me never having to throw any out, it seems to be at least somewhat liked by a reasonably large cross section of people. My recipe has an odd genesis and has developed over time into the “kitchen sink” conglomeration that it is. It started out as a vegan recipe when my wife went thru a phase some years back and has morphed into what it is as she reintroduced meat back into her diet. Say what you will about vegan cooking, it really stretches you as you have to find many new and interesting ways to accommodate the stunning lack of taste in soy and wheat-based products. So, here it is:
- 1 large green pepper, chopped large
- 1 large onion, chopped large
- 2 packages 8oz. sliced baby portabella mushrooms
- 4 fresh garlic cloves, minced
- 1 can red kidney beans, with sauce
- 1 can black beans, with sauce
- 1 can white kidney beans, with sauce
- 2 lbs coarse ground chili beef (or cubed steak, depending on mood)
- 1 can Hormel hot chili, no beans
- 1 can Bushes chili starter
- 2 cans diced tomatoes w/ green chilis
- 6oz sliced jalapenos, with juice
- 12oz beer, darker is better
- 2 Tbsp Chili pepper powder
- 1 Tbsp salt (add more later to taste)
- 1 Tbsp onion powder
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1 Tsp Red Pepper (more or less to taste)
- 1 Tsp oregano
- 1 Tbsp garlic powder
- 1 Tbsp Masa flour (more or less for desired thickness)
Lightly brown peppers, garlic and onions in a tsp of butter or olive oil. Add 2 lb of ground or cubed beef and brown. Do not drain fat. Add the following and stir: chili powder, salt onion powder, cumin, paprika, oregano, garlic powder, cumin. Do not add Red Pepper and Masa Flour yet. Stir in beans, mushrooms, Hormel chili, Bush’s chili starter and diced tomatoes. Cover and simmer 30 min or until meat is tender, stirring occasionally. Lightly mix beer, masa flour and red pepper, stir into chili and simmer another 15 to 20 minutes then remove from heat. The longer it sits, the better it is.
I’ll usually make some jasmine rice, elbow macaroni and get a big bag of Fritos Scoops then have bowls of shredded cheddar, sour crème and fresh, chopped onions so the gang can doctor and top theirs however they want (or not). Makes a bunch.
This said, I’ve become intrigued by some of the simpler suggestions in that other thread as I sense that they may be more true to the original concept of chili. To this end, I wanted to open up this thread to get some recipes from the group that I could try on occasion. Chili is an example of the perfect type of food for a house like mine with sometimes large groups of foster kids from many socio-economic, cultural and ethnic backgrounds. It is nearly universally liked, is easy to make en masse and keeps well for leftovers. If you have a recipe that you like and are willing to share, I am all ears.
