. What is a gathering, especially of guys, without a big pot of chili! This makes 10 to 15 bowls, depending on your generosity! I have a large, heavy aluminum stock pot and usually triple this recipe for a cookout!2 lbs Ground Chuck
1 large Spanish Onion, chopped
4 Garlic cloves, minced
4 dried Pasidlla Chilies, seeded and chopped fine*
3/4 cup Chili Powder
1 Tbl Oregano
28 oz can Whole Tomatoes, chopped (juice reserved)
1 tsp Tabasco
3 cps Water
6 oz Tomato Paste
48 0z jar Pinto Beans (drained)
Brown ground beef, drain, reserve. Saute onions, garlic, chilies till onions are almost clear. Add chili pwd, oregano, bay leaves, saute 2 min. Add chopped tomato, saute 2 min. Add juice, tabasco, water, tomato paste, and beans. simmer 1 hour
* I use an old coffee mill
I love a good chili. I usually serve mine over rice, so you get extra protein with the beans combined with it.
ReplyDeleteMy mom always used a chili mix, and I have to admit, I have done this a lot, too. I should branch out a bit, I suppose...
there is a really good chili mix available here called Carroll Shelby's Award Winning Chili. It comes in a brown paper sack, and it is excellent. I have been know to use it if I am pressed for time!
ReplyDeleteI suggest you send this one in to Maria at Garlicster. She's always looking for good recipes that involve multiple cloves of garlic!
ReplyDeleteI love a good chili. Cans and mixes ... that's heresy!!
ReplyDeleteI'll have to try yours out. It's pretty close to my recipe (including the garlic) except that I add cumin in addition to the chili powder. Also, I use tomato sauce instead of paste and don't add additional water. Sometimes, I'll substitute steak or sausage for the ground chuck.
Hm. I was never one for chili until I tried my friend Joe's a few years ago. This sounds a lot like what he does. I may have to try this one...
ReplyDeleteChili recipes are like snowflakes; no two are the same. I find this fascinating and love reading other people's recipes.
ReplyDelete