Is it cold enough for you, New Jersey?
Earlier this week, Bill Spadea was talking about hearty, hot soup (watch it here)
To this, I offer you my favorite chili recipe.
You will like it. Bill will like it.
It’s warm and “fleshy”.
Besides, how can you go wrong with a recipe that calls for a bottle of beer? And… the chocolate?
Let’s get started… You need:
2 and 1/2 lb lean chuck, ground (hamburger).
1 lb lean pork, ground.
As with the beef, brown the pork in a large skillet.
Once cooked, put the meat in a large pot.
1 tsp finely chopped…
4 garlic cloves, finely chopped (NOTE: 1/2 cup = 1 garlic clove).
Recipe calls for (1) 8oz can of tomato sauce (I usually go with a 16oz can of tomato sauce…I like more tomato flavor).
1 C of water (fresh from the tap).
Next, the secret ingredient you’ve been waiting for:
What, you’ve never heard the term “barley pop”? It goes back to my college days at the University of Wisconsin-Madison.
1 barley pop = 1 can/bottle of beer (12 oz).
Now mix everything well…
…because, here’s more “dry work”.
3 tablespoons chilli powder.
2 tablespoons instant beef broth (or 6 cubes).
2 tablespoons of ground cumin.
2 teaspoons of paprika.
Are you always stirring your chili? EXCELLENT.
2 teaspoons of oregano leaves.
2 teaspoons of sugar.
1/2 teaspoon ground coriander.
1 teaspoon of unsweetened cocoa.
Although the original recipe didn’t call for chili beans, I believe chili just isn’t chili without the beans…
So I add 2 cans (any variety) of beans (drain the liquid).
Finally, add 1/2 teaspoon hot sauce (or more if you like your chili HOT, and I do!).
For your information, I didn’t add any this time, because the rest of my family is a group of wimps when it comes to foods with “heat”.
Still with me?
Bring this AWESOME chili to the boil.
Now lower the heat and simmer your chili for 1-2 hours.
You may want to cover the chili while it simmers…I leave the lid on and let it cook a little longer (After all, I doubled the tomato sauce).
Why such a range of simmering times? I let it simmer for almost 2 hours when I used my favorite old metal stockpot.
Now that I’m using a dutch oven (which holds heat better and longer), I find 1 hour to be fine.
IMPORTANT: If you are multitasking while your chili is simmering…stir it well every 10 minutes or so…so it doesn’t burn on the bottom of the pan.
If your finished pepper is (still) too “liquid”…
If you want to thicken the pepper (even more), in a small bowl, mix:
1 teaspoon cornmeal
1 teaspoon of flour
1 teaspoon lukewarm water
Stir into chili and cook (covered) for an additional 20 minutes.
NOTE: I never found the need for this last step.
Enjoy your new favorite hot, meaty, hearty chili.
As is… or…
Sprinkle grated cheese on top…or sour cream.
Do you have nachos (tortilla chips)? Use a chip as a spoon.