John's Chili Recipe Recipe
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Category: |
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Ingredients: |
Ingredients: 3 slices of smoked bacon, chopped
2 pounds ground round or ground beef, 90/10 fat ratio or 85/15.
4 cans of diced tomatoes:
1can (14.5 oz) Del Monte Chili style
1can (14.5 oz) Del Monte Zesty jalapeno
1can (14.5 oz) Del Monte Diced wlbasil, garlic & oregano
1can (14.5 oz) Del Monte Green Pepper & onions
2 cans RoTel Chilies(10 oz, each) :
1 Chili Fixin's w/ green chili
1 Mexican with llime juice & cilantro.
1can (4.5 oz) Old El Paso whole green chilies, chopped
1can (14.5 oz) Kidney beans (Sylvia smoked brand preferred). Add a second can if desired.
1 cup chopped onions (Like onions? Add more)
1 cup of a Red sweet bell Pepper, Chopped (Green's Ok also)
SPICES:
1packet of Gilley's chili spices. Or a similar mix like Six Gun; however, only use 1/2 packet for
same spice heat, or use the whole packet. Or, just use 1/3 cup of Chili Powder.
2 cloves garlic, chopped
1bay leaf
1Tablespoon each... McCormick Brand
-Ground Pepper
-Paprika
-Six Gun spices (yellow packet)
-Garlic Mill garlic
-Ancho Chile pepper - Mexican Seasoning
-Regular Salt
-Hot Salt
-Black pepper
-Hot Shot Black & Red pepper
-Chili Powder (regular) ..
-Mexican Chili Powder
1/2 Tablespoon each
-crushed cumin seed
-oregano
-basil
-Crushed red pepper flakes
1/2 Teaspoon •..Gilley's or Six Gun Hot chili pepper from packet, or cayenne pepper
(Add more for more Heat. This is a 3 of a 5 Alarm Heat level, medium heat)
1Bottle of beer, Tecate or similar.
NOTE: 9 oz. for chili and 3 oz. for the Cook.
**McCormick Salt Free Garlic & Herb Seasoning. Used liberally in stages.
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Directions: |
Directions:In a 12 Qt. Pot:
Add the cans of diced tomatoes and chilies, 1bay leaf AND 1/3 packet of the Gilley's chili spices.
Also add the spices from above.
Add the beer. Remember, save 3 oz. for the Cook. Liberally Sprinkle w/McCormick Garlic & Herb. Bring to a slow boil.
In a large skillet:
Over medium heat, add the bacon and cook until done; not crispy yet; appx. 5-7 minutes. Then add 2 cloves of chopped garlic and slightly brown. Then add the onions. Cook for about 7 to 10 minutes, stirring until bacon is crispy. Remove from skillet, set aside.
Add ground beef, break up the meat with a wooden spoon and adding 1/3 packet of Gilley's chili spices.
While cooking, sprinkle liberally with the McCormick Garlic & Herb, salt & pepper and Chili powder and Ancho Chile pepper - Mexican Seasoning. Add other spices if desired. Cook appx. 15 minutes, or until brown. Put back the bacon and onions and cook for additionall0-15 minutes.
Drain liquid for skillet and transfer meat to the 12 Qt. Pot. Bring to a very low boil. Add remaining 1/3 packet of Gilley's spices, sprinkle with pepper, salt and McCormick Garlic & Herb.
Stir, taste and if needed, add additional salt, pepper, other spices as desired.
Ifyou want a more Spicy Hot chili, add more Gilley's chili red pepper.
Cook on very low heat (chili slightly boiling) for 1 hours, stirring every 15-20 minutes. After 1 hours, add 1can of beans (drain and wash beans first).
Add 2 Tablespoons of chili powder (mild or hot) and simmer for additional 30-45 minutes. Serve with chopped onions, cheddar cheese, and sour cream and tortilla chips.
Wash with cool beverage of your choice.
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Even better the next day. Allowed to cool on stove, stirring occasionally, and refrigerate
overnight. Reheat for 30-45 minutes; add a few oz of water to thin if necessary... Enjoy.
NOTE: A smaller batch can be made with 1-pound of ground beef. Use 3 cans of diced tomatoes vice 4 and 1can of RoTel chilies instead of 2 and 7 oz of beer instead of 9; drink the rest. |
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