Post by Stormdevil on Aug 18, 2006 18:14:41 GMT -6
STORMDEVIL CHILI (WITH BEANS)
SOME KICKASS CHILI. MY OWN RECIPE. SORT OF. MY MOM USED TO MAKE A SIMILAR RECIPE THAT WAS SUPPOSEDLY FROM “MEL’S DINER” ON THE TV SHOW “ALICE”. I TINKERED A BIT AND THIS IS THE RESULT. I UNDERLINED BROOK’S AND MCCORMICK BECAUSE IF YOU USE DIFFERENT, THE CHILI WILL TASTE DIFFERENT. BUT, IF YOU CAN’T FIND THAT BRAND, USE WHATEVER YOU CAN FIND. THIS CHILI WILL BURN A LITTLE BIT IN THE THROAT FROM THE SPICES. YOU’LL LIVE! I PROMISE YOUR FRIENDS WILL BE IMPRESSED.
INGREDIENTS
2 LBS. GROUND SIRLOIN OF BEEF
2 HOT ITALIAN SAUSAGES (CASINGS REMOVED)
2 MEDIUM OR 1 LARGE YELLOW ONION, CHOPPED
2 MEDIUM OR 1 LARGE RED BELL PEPPER, SEEDED, CHOPPED
1-2 CLOVES GARLIC, MINCED
18 OZ. TOMATO PASTE
48 OZ. WATER
24 OZ. BEER
24 OZ. BROOK’S HOT CHILI BEANS
2 PACKS OF MCCORMICK’S HOT CHILI SEASONINGS
15 OZ. CANNED WHOLE KERNEL CORN, DRAINED
DIRECTIONS
SPRAY A SOUP POT WITH “PAM” AND COOK THE GROUND BEEF AND ITALIAN SAUSAGE. STIR FREQUENTLY AND BREAK UP THE MEAT AS YOU GO. WHEN THE MEAT IS COOKED, ADD THE ONION AND RED BELL PEPPER. COOK OVER MEDIUM LOW HEAT UNTIL THE ONION AND PEPPER IS SOFT. ADD THE GARLIC, TOMATO PASTE, WATER AND BEER. STIR TO BLEND. BRING JUST TO A BOIL AND THEN SIMMER 2 HOURS. THE POT SHOULD BE STEAMING BUT NOT BUBBLING MUCH. STIR EVERY 10-15 MINUTES. AFTER 2 HOURS, ADD THE BEANS AND THE CHILI SEASONINGS. SIMMER ANOTHER 30 MINUTES. ADD THE DRAINED CORN AND REMOVE FROM THE HEAT.
AS WITH MOST CONCOCTIONS, IT’S BEST TO COMPLETELY COOL THE MIXTURE AND THEN REHEAT TO SERVE. COOK A DAY OR TWO IN ADVANCE FOR BEST RESULTS. THIS CHILI FREEZES WELL SO MAKE A DOUBLE BATCH AND FREEZE SOME IN YOUR PREFERRED PORTIONS FOR EASY MICROWAVING.
IF IT’S TOO THIN/LIQUIDY FOR YOU JUST SIMMER IT UNTIL IT’S THICKENED ENOUGH. IF IT GETS TOO THICK AS SOME WATER.
GARNISH WITH SHREDDED CHEESE, CHOPPED RAW ONION AND CRACKERS OR OYSTER CRACKERS……GARLIC BREAD WORKS GOOD TOO!
SOME KICKASS CHILI. MY OWN RECIPE. SORT OF. MY MOM USED TO MAKE A SIMILAR RECIPE THAT WAS SUPPOSEDLY FROM “MEL’S DINER” ON THE TV SHOW “ALICE”. I TINKERED A BIT AND THIS IS THE RESULT. I UNDERLINED BROOK’S AND MCCORMICK BECAUSE IF YOU USE DIFFERENT, THE CHILI WILL TASTE DIFFERENT. BUT, IF YOU CAN’T FIND THAT BRAND, USE WHATEVER YOU CAN FIND. THIS CHILI WILL BURN A LITTLE BIT IN THE THROAT FROM THE SPICES. YOU’LL LIVE! I PROMISE YOUR FRIENDS WILL BE IMPRESSED.
INGREDIENTS
2 LBS. GROUND SIRLOIN OF BEEF
2 HOT ITALIAN SAUSAGES (CASINGS REMOVED)
2 MEDIUM OR 1 LARGE YELLOW ONION, CHOPPED
2 MEDIUM OR 1 LARGE RED BELL PEPPER, SEEDED, CHOPPED
1-2 CLOVES GARLIC, MINCED
18 OZ. TOMATO PASTE
48 OZ. WATER
24 OZ. BEER
24 OZ. BROOK’S HOT CHILI BEANS
2 PACKS OF MCCORMICK’S HOT CHILI SEASONINGS
15 OZ. CANNED WHOLE KERNEL CORN, DRAINED
DIRECTIONS
SPRAY A SOUP POT WITH “PAM” AND COOK THE GROUND BEEF AND ITALIAN SAUSAGE. STIR FREQUENTLY AND BREAK UP THE MEAT AS YOU GO. WHEN THE MEAT IS COOKED, ADD THE ONION AND RED BELL PEPPER. COOK OVER MEDIUM LOW HEAT UNTIL THE ONION AND PEPPER IS SOFT. ADD THE GARLIC, TOMATO PASTE, WATER AND BEER. STIR TO BLEND. BRING JUST TO A BOIL AND THEN SIMMER 2 HOURS. THE POT SHOULD BE STEAMING BUT NOT BUBBLING MUCH. STIR EVERY 10-15 MINUTES. AFTER 2 HOURS, ADD THE BEANS AND THE CHILI SEASONINGS. SIMMER ANOTHER 30 MINUTES. ADD THE DRAINED CORN AND REMOVE FROM THE HEAT.
AS WITH MOST CONCOCTIONS, IT’S BEST TO COMPLETELY COOL THE MIXTURE AND THEN REHEAT TO SERVE. COOK A DAY OR TWO IN ADVANCE FOR BEST RESULTS. THIS CHILI FREEZES WELL SO MAKE A DOUBLE BATCH AND FREEZE SOME IN YOUR PREFERRED PORTIONS FOR EASY MICROWAVING.
IF IT’S TOO THIN/LIQUIDY FOR YOU JUST SIMMER IT UNTIL IT’S THICKENED ENOUGH. IF IT GETS TOO THICK AS SOME WATER.
GARNISH WITH SHREDDED CHEESE, CHOPPED RAW ONION AND CRACKERS OR OYSTER CRACKERS……GARLIC BREAD WORKS GOOD TOO!