"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chili Recipe

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This recipe for Chili, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"Cooks Illustrated Chili" (Gianni V.)
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 medium red onions, chopped
1 red bell pepper, cubed
6 garlic cloves, minced
1/2 cup Spice Island chili powder (crucial ingredient)
2 T ground cumin
4 tsp. ground coriander
1 tsp. red peper flakes
2 tsp. dried oregano
1/2 tsp cayenne pepper
2 lbs. ground chuck
1 16-oz. cans dark red kidney beans
1 small can diced tomatoes (Muir Glenn are the best)
1 28-oz. can tomato puree
1 small can diced jalapeno peppers (optional or on the side)
Olive oil
Salt
Pepper

Directions:
Directions:
Heat enough olive oil to cover the bottom of a Dutch oven over
medium heat.

Add onions, bell pepper, garlic, chili powder, cumin, coriander,
pepper flakes, oregano and cayenne. Stir occasionally until
vegetables are softened and begin to brown, about 10 minutes.

Increase heat to medium-high and add half the beef. Break up
with a spatula. Cook until no longer pink, about 3-4 minutes.

Add remaining beef and repeat the process above for 3-4
minutes.

Add beans, tomatoes, tomato puree, 1/2 tsp. salt. Bring to boil
then reduce heat to low and simmer, covered for 1 hour,
stirring occasionally.

Remove cover and simmer for 1 hour more, stirring
occasionally. Add water if needed.

Stir in diced jalapenos, adjust for salt and pepper and serve.

Number Of Servings:
Number Of Servings:
6-8 (3 quarts)
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This recipe won top honors at a Shriners fair in Tallahassee for
best hot chilie. It is medium spicy. For hot, double the red
pepper flakes and cayenne pepper.

 

 

 

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