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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pat’s Chili Recipe

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This recipe for Pat’s Chili is from A Taste of Western Area Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 – 16 oz cans of tomato sauce
2 - cans hot or medium chili beans (do not drain)
1 – can black beans (drained and rinsed well)
2 – can fire roasted diced tomatoes (do not drain)
1 – large onion diced
1 – red pepper diced (remove membrane & seeds)
1 – Pablono pepper (charred – skin removed – diced)
2 – Jalapeño peppers diced (remove seeds and membrane from only one pepper – if you don’t like it hot then remove from both)
½ to 1 tsp – hot pepper flakes (optional if you don’t like it hot)
1 – Tbsp vegetable oil
2 – Tbsp chili powder
1 – Tbsp Cumin
½ - Tbsp Fajita Seasoning
black pepper – to taste
1lb – hamburger (can substitute with ground turkey or chicken)
Directions:
Directions:
In large skillet brown the hamburger, drain, return to skillet and add a little of the chili powder, cumin, fajita seasoning, and hot pepper flakes. Cook an additional 5 minutes. Remove from heat and set aside.

Char the Pablono pepper by placing under the broiler in the oven (you will have to watch carefully and keep turning until the pepper is charred on all sides). Peel the pepper and dice into small pieces. Dice the Jalapeño peppers into small pieces, removing the seeds and membrane from only one.
Dice the onion (I like the chili chunky so I dice in large pieces)
Dice the red pepper (remove seeds). Place the oil in a skillet; add the peppers and onion and sauté until onions are translucent. Add a small amount of the chili powder, cumin & Fajita seasoning to flavor the onions & peppers. Stir well, continue to cook 1 minute. Remove from heat and set aside.

In a large pot, add the tomatoes sauce, tomatoes, beans, peppers, hot pepper flakes, meat and the rest of the chili powder, cumin, fajita seasoning, and black pepper. Stir well.
Bring to a boil on medium heat, let boil for 5 minutes, turn heat to simmer and cook for 30 to 45 minutes.
Top with shredded cheddar cheese when serving.

 

 

 

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