shinekeeper
New Member
I think everyone probably has their own recipe or idea of what chili is. Mine is sweet hot and maybe you'd like to try it. I have this in my head and hope I am reasonably accurate with measurements and all.
Brown a lb. lean ground beef(or more if you want very meaty chili-I like it a little soupy) in a 2-3 quart pot. When just brown, turn the heat to medium low, add a large onion, chopped and cook til transparent. Drain fat away.
Add to pot a 14-1/2 oz. can of black beans (or kidney or any kind! if you prefer) and a bean can of water. I only use one kind of chili powder and think it is sold only regionally...0.63 oz. Buena Vida, in a paper pouch. I'm guessing there are about 2 TBS in a pouch, but not going to rip it open to see! If you can't find this brand...I guess add what you can find, as much as you might like, starting with a tsp. to be safe. Cover pot and simmer about 10 minutes, keeping liquid level over beef by adding water if needed.
Add large can of petite tomatoes, a tomato can of water, a 22 oz. bottle of catsup and a catsup bottle of water and stir well. Add a heaping TBS. of brown sugar, 1 can of beer (alcohol cooks away so don't worry and you can use 2 TBS of cider vinegar if you are), a chopped jalapeno if you love heat, and about 2 TBS Redhot sauce.
Cover, but tilt lid so steam escapes and simmer gently for about a half hour, stirring frequently to prevent scorching. Remove lid and cook 10 minutes longer...all along watching liquid level and adding water as needed.
As with anything I cook, I dip out a bit from time to time to see if it tastes good. It will taste a little different after it cools, but you should be able to see if the flavor pleases you and if you should add something.
My sons pile shredded sharp cheddar on bowls of this chili. I dip a peanut butter and honey sandwich in mine...just like we used to do in grade school.
Brown a lb. lean ground beef(or more if you want very meaty chili-I like it a little soupy) in a 2-3 quart pot. When just brown, turn the heat to medium low, add a large onion, chopped and cook til transparent. Drain fat away.
Add to pot a 14-1/2 oz. can of black beans (or kidney or any kind! if you prefer) and a bean can of water. I only use one kind of chili powder and think it is sold only regionally...0.63 oz. Buena Vida, in a paper pouch. I'm guessing there are about 2 TBS in a pouch, but not going to rip it open to see! If you can't find this brand...I guess add what you can find, as much as you might like, starting with a tsp. to be safe. Cover pot and simmer about 10 minutes, keeping liquid level over beef by adding water if needed.
Add large can of petite tomatoes, a tomato can of water, a 22 oz. bottle of catsup and a catsup bottle of water and stir well. Add a heaping TBS. of brown sugar, 1 can of beer (alcohol cooks away so don't worry and you can use 2 TBS of cider vinegar if you are), a chopped jalapeno if you love heat, and about 2 TBS Redhot sauce.
Cover, but tilt lid so steam escapes and simmer gently for about a half hour, stirring frequently to prevent scorching. Remove lid and cook 10 minutes longer...all along watching liquid level and adding water as needed.
As with anything I cook, I dip out a bit from time to time to see if it tastes good. It will taste a little different after it cools, but you should be able to see if the flavor pleases you and if you should add something.
My sons pile shredded sharp cheddar on bowls of this chili. I dip a peanut butter and honey sandwich in mine...just like we used to do in grade school.
