| Just Win, Baby Chili |
[Sep. 5th, 2008|11:42 pm] |
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| | The Autumn Wind Is A Raider | ] |
Since nobody was kind enough to extend a chili recipe for game day, I went with the one I've been using since I found it. It's from self-proclaimed chili queen Cindy Reed Wilkins (who is the only competitor to win the coveted Terlingua International Chili championship two years in a row). It's easy enough to make without jumping through many hoops.
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin
In a large heavy bottom pot (I use my 6.5 qt. Calphalon), heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator.
Recipe Summary
Difficulty: Easy
Prep Time: 10
Inactive Prep Time: 90
CookTime: 120
Yield: 6 servings |
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| Comments: |
calphalon! pretty fancy there, kip!
...anything to impress the ladies, Judyth!
well, i missed a chance to pass on a chili recipe (crazy workday yesterday), but yours looks fantastic. in fact, when it comes to be that time (usually october, it was hot n' humid here yesterday) i think i'm gonna try it.
however, if it's not too late, i can recommend some nice garnishes, as they definitely take things to a higher level. the number one thing is queso fresco, if you can find it. it's a salty crumbly white mexican cheese (looks kinda like feta) that is absolutely perfect for chili. that and some sliced green onions...oh, yeah.
well, tropical storm hanna is starting to get rowdy here, so i'm off. have fun!
I can't say I'm familiar, but it's probably something I've had before. Name does not ring a bell. I bought some mild cheddar, sour cream, and oyster crackers thus far.
it was messy, believe me. | |
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