Tuesday, January 10, 2006

Chili

Yeeeeeeeeeeee Haaaaaaaaaaaa

I guess almost everyone has their own favorite recipe for Chili.

I said ALMOST EVERYONE…

If you don’t have your personal favorite recipe (because you don’t cook), then I suspect that at least you know SOMEONE that does have one—a favorite Chili Recipe, that is.

Well, I have a confession…

I haven’t cooked Chili before (gasp…)

Never Ever…

But…

I had some ground beef that I bought on sale at the grocer yesterday, and as a result, Pat suggested that I make Chili for dinner.

So I did.

I pulled some Chili together this afternoon and after about three hours of simmering it came out GREAT, so I decided to do something that I rarely do—I’m writing it up after my first time cooking it.

Here is what you will need to make my Chili:

2 tbsp olive oil
1 medium onion, diced
2 cloves of garlic, diced fine
½ tsp red pepper flakes
½ tbsp chili powder
½ tsp cumin
¼ tsp paprika
¼ tsp ground red pepper
¼ tbsp black pepper
¼ tbsp white pepper


1-1/4 pound lean ground beef

(1) 12 oz can beer
(1) 14 oz can beef stock

(1) 28 oz can of Pureed Tomatoes
(1) 28 oz can of Diced Tomatoes
(2) 15 oz cans tomato sauce
(2) 15.5 oz cans dark red kidney beans, drained
(1) 15.5 oz cans Navy beans, drained


Ninety Nine percent of your work is done in the first twenty minutes, so pay attention here to what I say, get your prep work done, get it all cooking together, then grab yourself a beer or a Coke Cola and laze around while your Chili finishes making itself.

Put your olive oil into the bottom of a large, heavy boiler over medium heat. Add your diced onion, and cook it for five minutes or so, stirring occasionally.

Next add your diced garlic and your spices (cumin, chili powder, red pepper flakes, etc.) and keep stirring for another couple of minutes.

Now add your ground beef and break it up so that it cooks well.

When your ground beef is nicely browned, tilt your boiler over and spoon out some of the fat and oil if you want to. You can even pour your beef/onion/garlic mixture through a colander if you want to or, if you love fat like I do, you can just leave it in and keep cooking.

Now turn the heat down a little and add your beer. Watch it foam.

Once the mixture stops foaming up, add the beef stock, the pureed tomatoes, the diced tomatoes, and the tomato sauce.

Stir, stir, stir.

Doesn’t that look yummy?

Just wait until you add your can of navy beans and your two cans of dark red kidney beans.

Still looks yummy?

Taste it, being careful to not burn your tongue or the roof of your mouth.

Does it need anything?

Well, then add it silly…it’s your chili.

Now turn your heat down to medium low, prop a lid on the boiler slightly open, and stop back by every fifteen minutes to give it all a good stir and supervise its progress.

When you a satisfied with your chili (give it at least a couple of hours--or until you can’t wait any longer), grab yourself a bowl, a piece of cornbread, a big old spoon, and sit down at the table and EAT.

Regards Y’all

The Redneck Gourmet

3 comments:

Rachel said...

I have never heard of beer in chili. How does it affect the flavor?

MsLizF said...

I made your chili this weekend and everyone agreed that it was very good. The best ever. Thanks for posting such good recepies.

Rachel said...

I really really don't like beer. Does the beer add something other than beer flavor?