Chris' Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c onion soup,prepared from a packed of dry onion soup mix
1/4 c of bacon grease (see notes)
1 1/2 lbs of boneless beef round steak, cut into 1/3 in cubes
1 1/2 lbs beef sirloin steak, cut into 1/3 in cubes
1 t salt
1 T chili powder
2 t ground cumin
1/2 t black pepper
3 15 oz cans kidney beans, undrained
1 6oz can tomato paste
1 8oz can tomato sauce
2 t unsweetened cocoa powder
1 c cola soft drink (such as Coke or Dr Pepper)
1 T yellow sport pepper sauce (such as Texas Pete's)
1-4 jalapeņos (4-5 small cuts with a knife in each one)
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Directions: |
Directions:1. Prepare soup packed of onion soup mix according to the package directions, and set 1 1/2 c aside.
2. Place bacon grease into a large stainless steel soup pot over medium high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes.
Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
3. Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, tomato sauce, and jalapeņos.
Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low and simmer for 1 hour, stirring occasionally.
Stir in the cocoa powder, cola and hot sauce and simmer for 20 more minutes.
Serve Hot. |
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Personal
Notes: |
Personal
Notes: 1. Placing steaks in freezer for about 15 minutes will stiffen them up and make them easier to cut.
2. to get bacon grease, cook about 4 slices of bacon in a skillet over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices (save cooked bacon for another use). Retain about 1/4 c of bacon grease; discard the rest, if any.
3. Use regular cola, not diet or caffeine free.
4. You can serve immediately, but for best results, transfer into the insert of a slow cooker, and chill for at least 8 hours to overnight. (you can keep the chili refrigerated up to 48 h ours if need be).
When ready to serve, heat in covered slow cooker on high for about 3 hours; then set to low for serving.
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