Clint's Chili
I know there are a few Chili recipes already on here, but I wanted to share mine and some of the tips that have really helped me.
Ingredients:
2 lbs Meat - I'm not getting into whats the best b/c everyone has their personal preference
2 Bell Peppers
1 Medium onion
3 Garlic Cloves
1 Tomato sauce (15 oz)
1 can beer of choice (I have found Lone Star Light works best
)
Seasonings: Salt, Pepper, Chili Powder, Paprika, Garlic Powder, Onion Powder, Cumin
Chop onions, peppers, and garlic as fine as you can and set aside.
I wish I had measurements on the seasonings, but I just season w/ the proportions I think is right.
~~~ Season the meat very liberally... Pretend you have 4 lbs meat in the pot!~~~
Again, use your judgement on each. Easy on the cumin... You don't want it to taste like a taco!
Begin to brown the meat SLOWLY! You don't want/need to cook this fast.
~~~At the point when the outside of the meat is just getting brown but its not quite done yet RESEASON the meat. Yes thats what I said MORE SEASONING!!!~~~
You probably won't need to add much more salt or black pepper. Use a little paprika, a small amount of cumin (remember you don't want taco chili), more onion and garlic powder and a GOOD dose of chili powder. Give everything a good mixing.
--Think about it for a second... When you buy a package of taco seasoning you add it after the meat is brown. This is because you want to taste the seasoning. Same with Chili! If you don't really pour the seasoning to the meat what you end up w/ is spicy water w/ vegetables and BLAN meat.
At this point throw in the veggies, mix, and cover (Medium/Low heat). Your veggies should make enough juice to keep the meat from buning. You want this mixture to simmer/steam for a while to let the veggies cook down and the flavors to mix. The consistency will end up looking like a sloppie joe.
At this point add the can of tomato sauce and water . I like my chili the consistency of Wolf Brand (if you can call that chili
) so two soup cans of water should be enough. Three cans makes it runny but its still not bad.
-- If you like a stronger tomato taste use two cans Sauce and cut back on water.
I like to add a little more chili/onion/garlic powder to the water. Another purpose of seasoning the meat as much as I do is so you don't have to add much seasoning to the water.
Turn heat down to low and simmer for at least an hour (2 or 3 if you have time).
I usually cook mine early in the morning then turn off and let it sit. About an hour before I want to eat, I get it back to a simmer.
Around 15 min before your ready to eat add about 1/4-1/3 of the beer and bring back to a rolling boil.
Turn heat off and your ready to eat.
Final pictures to follow... Its cooking
Ingredients:
2 lbs Meat - I'm not getting into whats the best b/c everyone has their personal preference
2 Bell Peppers
1 Medium onion
3 Garlic Cloves
1 Tomato sauce (15 oz)
1 can beer of choice (I have found Lone Star Light works best
)Seasonings: Salt, Pepper, Chili Powder, Paprika, Garlic Powder, Onion Powder, Cumin
Chop onions, peppers, and garlic as fine as you can and set aside.
I wish I had measurements on the seasonings, but I just season w/ the proportions I think is right.
~~~ Season the meat very liberally... Pretend you have 4 lbs meat in the pot!~~~
Again, use your judgement on each. Easy on the cumin... You don't want it to taste like a taco!
Begin to brown the meat SLOWLY! You don't want/need to cook this fast.
~~~At the point when the outside of the meat is just getting brown but its not quite done yet RESEASON the meat. Yes thats what I said MORE SEASONING!!!~~~
You probably won't need to add much more salt or black pepper. Use a little paprika, a small amount of cumin (remember you don't want taco chili), more onion and garlic powder and a GOOD dose of chili powder. Give everything a good mixing.
--Think about it for a second... When you buy a package of taco seasoning you add it after the meat is brown. This is because you want to taste the seasoning. Same with Chili! If you don't really pour the seasoning to the meat what you end up w/ is spicy water w/ vegetables and BLAN meat.
At this point throw in the veggies, mix, and cover (Medium/Low heat). Your veggies should make enough juice to keep the meat from buning. You want this mixture to simmer/steam for a while to let the veggies cook down and the flavors to mix. The consistency will end up looking like a sloppie joe.
At this point add the can of tomato sauce and water . I like my chili the consistency of Wolf Brand (if you can call that chili
) so two soup cans of water should be enough. Three cans makes it runny but its still not bad. -- If you like a stronger tomato taste use two cans Sauce and cut back on water.
I like to add a little more chili/onion/garlic powder to the water. Another purpose of seasoning the meat as much as I do is so you don't have to add much seasoning to the water.
Turn heat down to low and simmer for at least an hour (2 or 3 if you have time).
I usually cook mine early in the morning then turn off and let it sit. About an hour before I want to eat, I get it back to a simmer.
Around 15 min before your ready to eat add about 1/4-1/3 of the beer and bring back to a rolling boil.
Turn heat off and your ready to eat.
Final pictures to follow... Its cooking
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