I come up with this recipe a few yrs ago. A little different that most. This chili doesn't do well cooked all day because the point of this chili is texture along with great taste.
I like my veggies cut a bit bigger than most people do. I don't add spegetti like some.
As I cook it, I taste and every time I think it's missing something, it just needs more chili powder and cumin always.
I like it hot but not so hot that I can't taste it so you can adjust the Jalapeno's 1 to 5. Two or three is about right.
Oh and this makes more than a standard Dutch oven. I freeze about 1/2 for later.
JOE'S CHILI
5# ground chuck
2 large onions
3 jalapenos, fresh
1 bunch celery with leaves
Olive oil
3 tbsp minced garlic
1 tbsp oregano
1 tbsp parsley
1/2 cup chili powder to taste, (full bottle).
3 tbsp ground cumin to taste
Cayenne pepper optional
1 tsp garlic powder
1 tsp black pepper
2 15oz cans beef stock
4 15oz cans chili ready tomatoes
4 15oz cans dark red kidney beans drained
3 15oz cans tomatoes sauce
4 cups water +/- I like mine soupy
Salt to taste. I use none.
Brown the beef in a little oil to help prevent sticking.
Mean while, cut up onions and celery into small chunks not pieces. Texture is everything.
Mince jalapenos. For less heat remove seeds first.
Drain and discard fat and grease.
Add about 1/4 cup oil to meat.
Add cut up onions, jalapenos, celery and garlic. Stir.
Add oregano, parsley, chili powder, cumin, garlic powder and pepper. Stir.
Stir this around a little every once in a while until the veggies are softened but not to soft. About 30 minutes. Texture is as important as taste.
Add beef broth, tomatoes, beans, sauce and water. Stir well.
Cover. Bring to a boil. Reduce to simmer. Stir often. Watch closely it will burn and stick.
Simmer for about an hour.
Taste and adjust salt, water, cumin and/or chili powder. If it's missing something, it's usually cumin.
Stir and continue to simmer for another hour.
Enjoy
I like my veggies cut a bit bigger than most people do. I don't add spegetti like some.
As I cook it, I taste and every time I think it's missing something, it just needs more chili powder and cumin always.
I like it hot but not so hot that I can't taste it so you can adjust the Jalapeno's 1 to 5. Two or three is about right.
Oh and this makes more than a standard Dutch oven. I freeze about 1/2 for later.
JOE'S CHILI
5# ground chuck
2 large onions
3 jalapenos, fresh
1 bunch celery with leaves
Olive oil
3 tbsp minced garlic
1 tbsp oregano
1 tbsp parsley
1/2 cup chili powder to taste, (full bottle).
3 tbsp ground cumin to taste
Cayenne pepper optional
1 tsp garlic powder
1 tsp black pepper
2 15oz cans beef stock
4 15oz cans chili ready tomatoes
4 15oz cans dark red kidney beans drained
3 15oz cans tomatoes sauce
4 cups water +/- I like mine soupy
Salt to taste. I use none.
Brown the beef in a little oil to help prevent sticking.
Mean while, cut up onions and celery into small chunks not pieces. Texture is everything.
Mince jalapenos. For less heat remove seeds first.
Drain and discard fat and grease.
Add about 1/4 cup oil to meat.
Add cut up onions, jalapenos, celery and garlic. Stir.
Add oregano, parsley, chili powder, cumin, garlic powder and pepper. Stir.
Stir this around a little every once in a while until the veggies are softened but not to soft. About 30 minutes. Texture is as important as taste.
Add beef broth, tomatoes, beans, sauce and water. Stir well.
Cover. Bring to a boil. Reduce to simmer. Stir often. Watch closely it will burn and stick.
Simmer for about an hour.
Taste and adjust salt, water, cumin and/or chili powder. If it's missing something, it's usually cumin.
Stir and continue to simmer for another hour.
Enjoy
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