Ingredients: |
Ingredients: 2 lbs. extra lean ground beef (or preferred meat mixture) + 1 t. salt
2 tbsp. vegetable oil
1 med-large onion, diced
1-2 cloves garlic, finely chopped
1/2 cup red wine, beer, beef stock or water
1/4-1/3 cup chili powder, or your favourite packaged chili seasoning mix
1 tsp. each: cumin, black pepper, ground oregano
1 tin diced, chopped or stewed tomatoes – chili-style if available
1 tin chili-style beans or pinto beans
1/2 tbsp. each: hot sauce (Tabasco or Frank’s), Worcestershire sauce
1/4 cup ketchup
1 small tin diced green chilies (med heat) OR diced jalapeno or chipotle peppers (hot)
1/2 – 1 green pepper (depends on size), diced
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Directions: |
Directions:Break up the ground beef into the frying pan, sprinkle with salt to draw out extra moisture and brown over medium heat until no longer pink – about 5 minutes. While the meat is browning, dice the onions & garlic. Put the colander in the clean sink, and drain the meat to remove the fat and excess moisture – let it sit there while you prepare the cooking pot.
In the cooking pot (not the frying pan!), add the 2 tbsp. vegetable oil on medium heat. Add the onions and garlic to the hot oil to gently cook until soft (not browned). Add the drained meat into the pot, stirring well 1-2 min. to mix in onions and garlic evenly. Add the wine, beer, beef stock or water to the meat mixture and stir well. Let this simmer over med-low heat for 5-10 minutes to reduce slightly and allow the meat to absorb the moisture (this makes up for the liquid and fat drained off so the meat isn’t too dry).
Add the chili powder(s), cumin, black pepper and oregano and diced green peppers to the meat and stir to mix. Simmer on med-low heat for 1-2 minutes to heat & brown seasonings. Stir in tomatoes, beans, green chilies, ketchup and both sauces (hot and Worcestershire).
**Adjust liquid at this point by adding more wine, beer, stock or water if too thick**
Cover and simmer for 5-10 minutes before taste testing.
Using a clean spoon, taste test and adjust seasonings and liquids as needed.
Cover and simmer on low, stirring regularly to prevent sticking.
Note: Amount of salt will vary depending on the tinned and packaged items used, and your personal preferences. Don’t add a lot of salt early since the chili will reduce as it cooks and saltiness will increase!
1. If you’re going to serve the chili now: Add the JD to the chili pot and stir well. Simmer for 20 minutes to blend flavours.
2. If you’re going to store the chili: Remove the pot from the heat. Stir in the JD, cover and let set aside until cool enough to package. Refrigerate or freeze containers promptly |
This recipe for Jack Daniel's Chili is from