Dave Cluck
TVWBB Fan
Chili. MmmmmMmm. Mmm! MmmMmmMmm. You know what I'm talkin' about, and fall/winter is coming up soon so here's my contribution. This originally was my father's competition chili recipie from 20 years ago that I've since tweaked a bit in recent years. God rest his soul.
INGREDIENTS
===========
3 lbs chili meat OR ground beef
1 lb sausage (for chili I prefer a mild blend)
6 slices of bacon
6-8 tbl chili powder
1 small can of tomatoe paste
1 tbl ground oregano
1 tbl ground cumin
1 tbl salt
1 tbl cayenne pepper
4 large garlic cloves minced
5-6 fresh jalapeno peppers seeded and finely chopped
1 medium onion finely chopped
1.5 quarts of of water
1 bottle of beer
* You can use virtually any meat you like in chili, but my dad used 6 lbs of sirloin or chuck roast cut into 1" cubes in place of the 4 lbs listed above.
* As with everything else make an effort to use the freshest spices you can find. It REALLY does make a world of difference.
INSTRUCTIONS
============
* Fry the bacon and remove from pan
* Brown meat in bacon grease
* Drain excess grease once it's all been browned
* Add onion and garlic to the meat and saute it for a few minutes, stirring frequently.
* Add everything in together, cover and simmer for 2 hours, stirring occasionally.
* Cook an additional 1 hour uncovered to reduce and make sure it stays bubbling ever so slightly.
This is Texas chili, so the receipie doesn't call for beans anywhere near the chili.
But if you must, you can add anything you like. Best served with cold beer, sweet cornbread and a good hockey game (don't want to hear about football, thanks!)
Njoi!
~Dave
INGREDIENTS
===========
3 lbs chili meat OR ground beef
1 lb sausage (for chili I prefer a mild blend)
6 slices of bacon
6-8 tbl chili powder
1 small can of tomatoe paste
1 tbl ground oregano
1 tbl ground cumin
1 tbl salt
1 tbl cayenne pepper
4 large garlic cloves minced
5-6 fresh jalapeno peppers seeded and finely chopped
1 medium onion finely chopped
1.5 quarts of of water
1 bottle of beer
* You can use virtually any meat you like in chili, but my dad used 6 lbs of sirloin or chuck roast cut into 1" cubes in place of the 4 lbs listed above.
* As with everything else make an effort to use the freshest spices you can find. It REALLY does make a world of difference.
INSTRUCTIONS
============
* Fry the bacon and remove from pan
* Brown meat in bacon grease
* Drain excess grease once it's all been browned
* Add onion and garlic to the meat and saute it for a few minutes, stirring frequently.
* Add everything in together, cover and simmer for 2 hours, stirring occasionally.
* Cook an additional 1 hour uncovered to reduce and make sure it stays bubbling ever so slightly.
This is Texas chili, so the receipie doesn't call for beans anywhere near the chili.
Njoi!
~Dave
