Rachael in GSO

Just a blog about my life, my knitting, my dogs, and my general state of confusion.

Friday, December 01, 2006

Rachael's Spiceyhotsuperyumdelicious Chili

Rachael's Spiceyhotsuperyumdelicious Chili
1 lb ground beef
1 large sweet onion, chopped
1 green pepper, chopped
1 jalapeno pepper, minced
2-4 cloves of garlic (to your taste), minced
1 12 oz beer (any cheap beer will do)
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
2 14 oz cans kidney beans
1 14 oz can chili hot beans (use pinto beans if you can't find these)

3 tablespoons chili powder
1 tablespoon dried basil
1 tablespoon dried mustard
2 bay leaves
1 tablespoon hot paprika
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
salt & pepper

Brown ground beef, once there is a little oil in the pan, throw in peppers, onion, & garlic. Saute until onions are clear. Pour in beer & bring to a boil, mix in tomato sauce, diced tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaves and all spices BUT the cayenne pepper. Bring to a boil, then bring it down to a high simmer & cover. Let it simmer for about an hour, stirring every 20 minutes.

After an hour, test it for consistency. If it seems too watery bring it up to a boil and leave it at a low boil with the lid off for 15 minutes or until it has thickened. You could also add a tablespoon or two of cornstarch mixed with water at the end to thicken it.

Drain & rinse the kidney beans, add those. Mix in the chili hot beans and let it come back to a simmer.

Season with cayenne to taste. Add more chili powder and a touch more mustard powder if it tastes like it's missing something.

Serve with cornbread.


Leftover usage:
Cincinatti Spaghetti
serves 2
1/2 lb vermicelli pasta
sour cream
shredded cheese
leftover chili

Heat up the chili, cook the vermicelli & put in pasta bowls, top with chili, shredded cheese & a good, solid dollop of sour cream.


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