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Special Chilli recipe
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To make Special Chilli you will need
Ingredients
| 5 | cups | Beans, canned (drained) | | 6 | cups | Tomatoes, stewed | | 2 | pounds | Beef, cut into bite-sized pieces and browned (don't use ground beef) | | 2 | | Garlic cloves, chopped | | 3 | medium | Jalapeno peppers, cut up | | 2 | | Green bell peppers, diced | | 2 | medium | Onions, diced (or less) | | | Beer, flavorful (1 bottle) | | 2 | tablespoons | Cumin | | 2 | teaspoons | Paprika | | 1 | teaspoon | Cayenne pepper |
Instructions
Saute the meat and onions. You may do it in the same pan that you are
going to put the chili in. The meat should be brown on the outside, but you
don't have to cook it much at this time. Drain the fat from the beef.
Put everything in a big pot over low heat (a slow cooker is handy) and stir
together. Wait half an hour to an hour and check the flavor of the soupy
base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices.
Repeat as necessary. Wait as long as you can, stirring occasionally. You
may eat it when the beans and beef are soft. Serve with bread, fresh-baked
biscuits or cornbread.
This is best if it has cooked at least overnight. Generally it's ready for
consumption after about three hours. If you can't turn your stove down to a
very low heat, you're bound to burn the bottom of the chili a little, but
as long as you don't scrape it off, it will taste okay. Slow-cookers are
great in this regard!
At the three hour mark, the chili is somewhat soupy. If you want it to
thicken up, turn up the heat a bit and let it boil off the excess water.
While doing this, stir every few minutes or you may burn the bottom!
: Difficulty: easy.
: Time: 15 minutes preparation, 3 hours cooking.
Enjoy your Special Chilli
How much is in a cup?
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Sat 12 Jul 2008
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