Shamrocker
Sheik Yerbouti
- Joined
- Apr 21, 2009
- Messages
- 1,591
This recipe is based on one I found online. I've made it a couple times now, and it's been great every time. The mother-in-law and my dad loved it... it was too spicy for the wife.
2 lbs. lean ground beef
1 lb bulk Italian sausage meat (hot or mild)
3 15oz. cans chili beans, drained
1 15 oz. can chili beans in spicy sauce
2 28oz. cans diced tomatoes with juice
1 6oz. can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 each green and red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1/3 cup chili powder
1 tbsp. Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
Brown the meat in small batches, drain off excess grease. Add the rest of the ingredients. Stir well and simmer for 2 hours or more, stirring occasionally.
My modifications:
I'm allergic to beans (sucks!) so I left those out.
Used 1 bottle of beer instead of the 1/2 cup since I had less liquid from the beans.
I used more peppers, and roasted them under the broiler. Use a variety to suit your tastes.
I toasted the cumin seeds and ground them fresh.
If the chili seems a little thin, you can thicken it by crushing corn chips and adding them a handful at a time, stirring, and seeing how it looks after that.
2 lbs. lean ground beef
1 lb bulk Italian sausage meat (hot or mild)
3 15oz. cans chili beans, drained
1 15 oz. can chili beans in spicy sauce
2 28oz. cans diced tomatoes with juice
1 6oz. can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 each green and red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1/3 cup chili powder
1 tbsp. Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
Brown the meat in small batches, drain off excess grease. Add the rest of the ingredients. Stir well and simmer for 2 hours or more, stirring occasionally.
My modifications:
I'm allergic to beans (sucks!) so I left those out.
Used 1 bottle of beer instead of the 1/2 cup since I had less liquid from the beans.
I used more peppers, and roasted them under the broiler. Use a variety to suit your tastes.
I toasted the cumin seeds and ground them fresh.
If the chili seems a little thin, you can thicken it by crushing corn chips and adding them a handful at a time, stirring, and seeing how it looks after that.