Monday, November 12, 2007

Not My Mama's Chili

Like I said, this isn't my mama's chili, it's my boyfriend's mama's chili. Oh, my GOD. My roommate and I finished off the leftovers in a little over 24 hours. It was so good! Better than my own mama's chili (she uses beef tips which I think is weird).

After the last meal he made without recording the recipe, I hounded my boyfriend to keep track of what he was doing while he was making this gem. We're actually going to enter it in a chili cook-off this Saturday. If you think you've got the stuff, maybe YOU should enter this recipe in a cook-off . . . just not the one we're entering, that would be stupid.

What you'll need:
  • chili powder
  • 1 large cans crushed tomatoes
  • 1 small can tomato paste
  • 1 large can tomato juice
  • 1 green pepper, diced
  • 1 large onion, diced
  • 1 tablespoon sugar
  • salt
  • 1 small can kidney beans
  • 2 lbs ground beef
As always, brown the beef in a skillet, drain, and then place back on the burner. Add your onions and peppers to the beef and let the flavors mingle and mix.

In a large pot, put in the tomato juice, tomato paste, crushed tomatoes, kidney beans, and the beef/pepper/onion mix.

This part I was a bit startled by but I'm not about to argue with what works. Take 1/3 of a 2.25 oz bottle of chili powder to the pot. It sounds like a lot, it is a lot, but it works somehow. Then add your sugar and salt. As the pot is simmering, taste your chili frequently to see if it might need more salt, sugar (takes away bitter tastes), or a little extra spice. For this I suggest a small amount of cayenne pepper ( if you add to much you could ruin your chili) or crushed red pepper (like you find at pizza places).

What I really like about this recipe is that the spiciness doesn't attack your tongue like it usually does. In fact, the spice gets you after you've swallowed the chili by leaving a wonderful after-taste.

So you've got everything in your pot, have you? Well done. Now comes the waiting. Let your chili simmer for 30 minutes to 4 hours. I give you this large time frame because the longer you let your chili simmer the more integrated the ingredients become and the better the chili tastes.

I hope you enjoy this hot little number. Wish us luck on Saturday!



No comments: