Recently in Chilli Category
When I make chilli I make a huge batch. One because it is easier to make a large pot of chilli and two chilli tastes better when it sits and the flavors marry. I make enough that I have plenty to put in the freezer.
My recipe is not exact measures. Much of it is by taste. The heat of chilli is by mood. But the ingredients are pretty basic.
4 cans light red kidney beans (I use Hanover beans for all)
4 cans dark red kidney beans (Hanover)
4 cans black beans (Hanover)
2 large cans diced tomatoes
1 large can tomatoe paste
Open all cans and pour into a very large stock pot. Bring to a slow boil and turn down to simmer while preparing the other ingredients.
1 jumbo onion chopped
6 - 8 cloves garlic, minced
1 tablespon olive oil
In a skillet, add oil and sweat onions and garlic. Add to stock pot that is simmering. You can add chopped bell pepper but I leave it out. It gives me heartburn.
8 pounds of ground beef
In skillet brown the ground beef. I use an 80/20 beef. Not too lean. It is the fat that gives beef the flavor.
You will have to brown the meat a few pounds at a time unless you have a very large deep skillet like mine.
Once browned add to the ingredients in the stock pot.
Mix well but not roughly. You don't want to break or mush the beans.
We like our chilli with a bite. Not hot, because the kids won't eat it but with a good bite. I like the flavor in layers. To the pot I add:
1 tbsp red pepper flakes
1/2 tbsp cayenne pepper
1/2 of a 5oz bottle of tobasco sauce
I would suggest adding a bit of the hot ingredients, tasting, then deciding to add more or not.
Your chilli pot should be pretty full and pretty thick. Liquid added should be in the form of beer. 1/2 to 1 bottle of good dark beer.
The next layer is the chilli powder seasoning.
You can use the store bought chilli spice or make your own. Sometimes I make my own and sometimes I don't. Whichever you prefer add to the pot until you like the taste. I add around 1/2 cup of chilli powder seasoning made with lots of ancho chilis. I LOVE the scent of ancho chilis. It is one of those scents that is extremely high on the sensuous smell scale for me.
Bring the chilli pot up to a slow simmer. Cook for at least 2 hours stirring occassionally so it doesn't stick on the bottom. This is a lot of chilli. The liquids will rise to the top leaving the heavy beans and meat to sit on the bottom.
Turn off the heat. Cover the pot. Leave to rest and the flabors to marry for several hours. (That why I make mine early in the morning.) This pot will hold a high heat for a long time.
Reheat if needed before serving.
Serve with various garnishes of cheeses, sour cream, chives, crackers, bagel chips, biscuits or cornbread.
From this pot we have had 2 family meals, 1 late snack and put five 48 ounce containers in the freezer. The chilli in the freezer will taste even better when we get around to eating it later in the fall or winter. The flavors will marry and the layers of taste will be delicious. All the pretty colored beans will add to a festive look, too.
