2 ½ Pounds Hamburger (lean) ½ Cup Chopped Onion ¼ Cup Chopped Green Pepper ½ Cup Chopped Celery ½ tsp Crushed Red Pepper 1 tsp Garlic Powder (up to 1Tbsp to taste) ½ tsp Onion Salt ¼ tsp Black Pepper 3 Tbsp Chili Powder 1 Tbsp Sugar 1 – 4 ounce can, Diced Green Chiles 2 - 15 ounce cans, Diced Tomatoes (all contents) 1 – 12 ounce can V-8 Juice 1 – quart can tomato juice 2 – 15 ounce cans Chili Hot Beans (all contents) 2 – 15 ounce cans Dark Red Kidney Beans (drained and rinsed) 1- Tbsp BBQ Sauce 1 – Tbsp Worcestershire Sauce 1 – tsp Tabasco Sauce ADD FRESH CHOPPED GARLIC OR MINCED GARLIC TO TASTE Adding leftover taco meat makes it even better
In a large kettle brown the beef, breaking it up as it is cooked, then drain. Add the celery, onion, and green pepper and cook another 10 minutes stirring and breaking up the meat. Add all other ingredients and allow to cook on low heat until the mixture thickens and the spices mingle, about 2 hours.
I add a little more hot sauce to my bowl as I eat it since the family does not like it hotter. No this is not Texas chili!
Here ya go Hot is a purely subjective term. On a scale of 1-10 I judge Jalepenos as a 1 and Habeneros as a 10. Peppers add distinctive flavor as well as heat. Chipotles are smoked Jalepenos and add flavor that is distinct from plain Jalepenos. Chili powder should be freshly made by mixing your dried favorites in a blender and whirling on high until powdered. I like the flavor of Habaneros so I add about 15% Habanero to my chili powder. A good starting point is 50% dried red chilis and add what you like. I like red Tobasco on French Fries instead of ketchup so judge my idea of heat from there.
Pretty good chili (prepared commercial chili powder may be used but is a poor substitue be prepared to add dried powdered chilis ie Habanero, Piquien, Chipotle, Thai red, etc. and etc. to adjust heat)
31/2 lbs cubed beef (use arm roast, brisket, crown roast or other cheap beef roast and cut into 1" cubes do not use ground beef in any form) 1/4 cup cooking oil 6 tbsp (or more to taste) chili powder 1 tbsp salt 6 cups water 2 large onions finely diced 1 head Elephant garlic or 2 medium heads garlic finely diced 1 tsp freahly crushed cumin seed 1 tsp oregano (Mexican oregano if available) leaves crushed 1 tsp (or more to taste) crushed red pepper 1/4-1/2 tsp black pepper 1 tbsp sugar 3 tbsp sweet Hungarian Paprika
Saute beef in oil in large covered pan ( 6 qt or larger Dutch Oven works best) until color changes (do not brown). Remove meat and reserve drippings. Debone and chop 1 medium Possum and saute in reserved drippings (optional) Saute onions in reserved drippings until softened. Add meat, water, garlic and dry ingredients Bring to boil reduce heat and simmer covered for two hours or longer for meat to reach desired tenderness Cool and refrigerate overnight, remove solidified fat ( my Dad who was the ultimate chili judge, said the goodness of chili is told by how much grease is floating on top) add some solidified fat to your taste. Mix 2tbsp of flour 6 tbspn of Masa Harina (fine ground cornmeal may be substituted) with enough water to make a paste. Reheat chili to boiling, add paste, when chili is thickened reduce heat to simmer and cook and stir 10 minutes or until chili is smooth. Remove bay leaves grab an ice cold Shiner Bock and have a laruping good time. Saltine crackers are the preferred accompaniment.