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Jaba's Chili Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 # Good thick Bacon chopped 1 inch
3# Green Peppers chopped 1 inch
3# Onions chopped 1 inch ( reserve 1/3 of onions for adding after assembled)

3# lean ground beef
10 garlic cloves finely chopped
Garlic salt and pepper

BEANS/TOMATOS:
2 15oz Dark Red Kidney Beans
2 15oz Red Beans
1 31oz Brooks Chili hot beans
2 15oz Black Beans
2 15oz Refried Beans

6#s of canned Chopped Tomatos (Hunts and Red Gold have both been good)
3 small cans chopped green chiles
1 jar Pace Salsa medium

SPICES:
1 cup Brown Sugar
1/2 cup Dark Vinegar
5 Tbsp Chile powder
1/4 cup Worchester Sauce
1 Tbsp Liquid smoke
1/2 tsp white pepper
1 1/2 tsp crushed red pepper
1 tsp garlic powder
2 tsp Basil
2 Bay leaves

Directions:
Directions:
WARNIG! This recipe makes a full 3 gallons of chile so read notes about what size pots to use.

In a tall fry pan that will hold all the onions and green peppers, fry the bacon 1st. then remove the crisp pieces and reserve the bacon fat
Add all the green peppers and 2/3 of the chopped onions and sauté until tender. Add the fried bacon bits at the end.

In separate pan, fry the ground beef and chopped garlic and season to taste with the Garlic salt and pepper.

You will need at least a 12 quart pot to assemble the chile. Mine is all the way to the top when every thing is added.

In large pot start warming the beans and tomato products while you are prepping the beef and bacon mixtures. Mix all of the spices in a separate bowl and then add to pot. Then add the bacon/onion/green peepers and also the ground beef. At this time I add the reserved raw onions and slowly simmer until done. ( As an option, I have also added some fresh chopped poblano peppers with the raw onions which adds just a bit of heat but adds a little freshness like the onions added in the end. Your base Chile has the well cooked onions and peppers and this adds a nice not raw but fresher mix of onions and peppers if you want.) When the added raw onions are done is a good gage the chili is ready. Like any chile it is usually best the next day as the flavors meld.

Personal Notes:
Personal Notes:
Jaba was Gary Reed, one of my F16 instructors I met in Wichita Kansas when we transitioned to the F16. He entered this Chile in the Wichita Chile Cook-off competition, and although one of the pro's won the competition, Jaba, had won the peoples choice for the year. The chile is a little sweet and is not as goopy as other chili's. His recipe used a lot more liquid smoke but I think it was way too much and I reduced it in this recipe.

 

 

 

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