These ingredients can be varied to suit your taste; don't be afraid to use too much seasonings. Amounts depend on size of pot you're making. . . it's fun to experiment with and difficult to have it turn out anything but good.
1. lean ground chuck / ground turkey @ 2 lbs
2. whole white onion / chop up 2-3 stalks of celery ~ optional
3. canned kidney, white and black beans & chili beans (use at least three different types)
4. bacon - if desired
5. canned mushroom halves (small can)
6. stewed tomatoes, tomato sauce & tomato paste (at least two stewed, one sauce & paste)
7. brown sugar @ 1/4 cup
8. seasonings ~ chili powder, black pepper, sweet basil, parsley flakes, Worcestershire sauce, sugar (can use Splenda and even molasses) I taste chili after it's made and add what I think it needs. I've even sprinkled nutmeg in the mixture. I never add salt, the other ingredients have plenty.
a. Cut @ 1/4 lb of bacon in 1" chunks and start in medium heat. *When half cooked, add celery, onion and meat. Sprinkle generously with black pepper and chili powder.
b. *If bacon not used, saute this mixture in at least 2 Tbls of olive oil (leave some 1/2" size chunks for great meaty bites when it's eaten) Drain excess fat.
c. Add beans with its juice, but not the canned Chili Beans - has too much of canned chili flavor -drain & rinse these beans first.
d. Add @ two cans of stewed tomatoes and one small can tomato paste. Stir well.
e. Add mushrooms and seasonings. Be careful of too much Worcestershire sauce & sweeteners at first; *add as desired at next step, and yes, add more chili powder.
f. simmer on low heat at least an hour, stirring often to avoid bottom burning; *season to taste.
g. shredded cheddar cheese for top and have someone else make cornbread. Viola!
This chili is even better heated and poured over scrambled eggs the next morning. Try it! I learned this from my dad, or a variation of it, and have experimented with it over the years.
No comments:
Post a Comment