Friday, April 17, 2015

Hank's Award-winning Chili


Double recipe (Serves 12)

In large stock pot, brown meat, spoon out with slotted spoon, drain grease, and set meat aside(Note: With double recipe, everything won’t all fit in our large crock pot, so had to user large stock pot):

1

Tbsp olive oil

2

Lb ground beef (lean) or beef chuck roast cut in ½” cubes

1

Lb bulk Italian sausage or pork shoulder cut in ½” cubes

In stock pot, sauté until softened, ~8 minutes:

1

Tbsp olive oil

2

Large yellow onions, chopped

4

Medium carrots, sliced into rounds

3

Stalks of celery, chopped

1

Red bell pepper, chopped

1

Green bell pepper, chopped

6

Medium cloves of garlic, crushed and peeled (no need to chop)

¼

Cup pickled jalapenos, chopped

Add spices to veggies, stir in and sauté until fragrant, then return meat to pot and mix everything:

6

Tbsp chili powder

2

Tbsp paprika

2-3

Tsp ground chipotle powder or 1 small can chipotle peppers in adobo

2

Tsp ground red pepper (cayenne)

1

Tbsp dried oregano

1

Tbsp ground cumin

2

Tsp dried basil

Tsp salt (adjust to taste)

1

Tsp black pepper (adjust to taste)

Add to pot and stir in:

3

14.5 oz cans diced tomatoes (plain or fire roasted or mixed)

2

14.5 oz cans tomato sauce

1

Small can tomato paste (if needed to thicken)

2

Cups beef broth

1

Tbsp Worcestershire sauce

2

Tbsp apple cider vinegar (skip if Kalua and Bourbon added)

2

Tbsp of Kalua (optional)

2

Tbsp Bourbon (optional)

2

Tsp hot pepper sauce (e.g., Tabasco or Frank’s)

2

Cans kidney beans, drained and rinsed

1

Can chili beans in sauce or pinto beans drained

 

 

Cook 3 hours in large pot, or in crock pot cook 6 hours on high or 8 hours on low. Serve with Fritos, chopped tomatoes, chopped scallions, grated cheddar cheese, sour cream, and hot sauce (e.g., Tabasco), if desired.

 

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