In the mood for Chili!
>> Thursday, October 11, 2007
It's mid October and the temperatures are dropping so I decided to cook the first pot of chili of the season! YUM!
Chili is one of those comfort foods that most everyone loves, and every cook has her/his own way of making it. Of course, growing up in Oklahoma, the only chili that I have ever known is TexMex style with dark red kidney beans, lots of beef, tomatoes, tomato sauce, onions, garlic, chili powder, and just the right seasonings. I don't like mine too spicy--just warm enough to allow it to linger until the next bite. (And yes, I've had that crap that they call "chili" in Cincinnati. That's NOT chili. I don't know exactly what it is, but it's certainly not chili. It's more like a weird, thin, sweet, spaghetti sauce seasoned with cinnamon, cloves, cocoa, and allspice. Bleeeech!) I like to serve my chili with cornbread, Fritos, or tortilla chips, and top it with lots of cheese.
As I type this, I can smell the tantalizing aromas as my chili simmers on the stove downstairs... I wish it was tomorrow night already!
7 comments:
Please can I have your recipe? I've been looking for a good chili recipe. Do you use stew beef in yours? Thanks!
I used to use stew beef, but now I use a combination of ground beef and round steak.
Here's my basic recipe--you can modify it any way you like:
(remember that I usually cook chili for an army, so you can cut this recipe in half if you need to)
2 lbs ground beef (don't use the lean kind--use the most fat kind and drain the fat after browning)
2 lbs of thinly sliced round steak
1 packet of Williams Chili seasoning (or whatever you have available to you)
Approx. 4 to 5 green onions, chopped
2 large cloves garlic, peeled & chopped
2 regular cans tomato sauce
2 cans dark red kidney beans
2 cans of Mexican stewed tomatoes
1 Tbls Worstershire sauce
1/2 to 3/4 bottle of chili sauce
1/2 Tbls cumin
1 Tbls chili powder
1 Tbls oregano
Brown ground beef in skillet, drain fat. Cut round steak in small cubes and brown with green onions. Combine ground beef with round steak in a large stock pot and add dry ingredients. Stir well, coating the meat with dry ingredients. Add wet ingredients and stir to combine. Bring to a boil over high heat and reduce to low. Simmer for two hours. Chili is best if cooked the day before and allowed to rest over night.
I forgot to add salt to taste!
Comin' for supper! Me and Trent are bachen' it 'til Sunday night. See you then! Ha!
You're welcome anytime! :D
You inspired me. I'm gonna make chili tonight.
Ohh, thank you - it sounds so yummy! I'm going to make it this weekend.
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