First of all, I would like to thank Tanya for giving us some incentive on her blog to start the year off right and clean out the pantry. She has given us some great ideas and a challenge. You can check the out by clicking on the link. Pantry Challenge 2009...Are You In?
Today it is cold...snowing so hard that I can barely see the buildings across the way and I know this is the right day to make a comforting pot of chili. Several years ago, and by that I mean about 30, my former SIL and I came up with a chili recipe that was a camping staple for our family. I still use that recipe today and it always receives rave reviews. We have hosted a couple of Mexican themed parties and huge amounts of this are always devoured. It is good for a Super Bowl party, a hearty lunch or supper and served with a nice green salad. Fancy it up with some bowls of toppings so everyone can personalize his or her own to taste. Chopped red and green peppers, chopped red onions, chopped tomatoes, shredded cheddar and nacho chips are a few ideas that I have used.
Stay warm...bundle up if you are in the snow belt like me!!
Chili "Con Collins"
4 lbs lean ground beef
2 medium onions, chopped
1-2 large garlic cloves, crushed or finely chopped
2 Tbsp red wine vinegar
2-3 small cans tomato paste
3-4 (8-oz) cans tomato sauce
7-9 Tbsp. chili powder
3-6 tsp. crushed red pepper
½ tsp. cinnamon
1 ½ tsp cumin powder
4 Tbsp Worcestershire sauce
2 shots of bourbon or straight whiskey or 1 ½ Tbsp sugar
1 Tbsp paprika
1 ½ tsp. white pepper
1 can or bottle of beer
4 cans red kidney beans
salt to taste
Simmer ground beef, onions and garlic until meat is gray in color. Add other ingredients using tomato products first. Add kidney beans Make a cheesecloth bag or use a stainless tea ball of spices (1 Tbsp pickling spice, 3 whole cloves, 4 tsp. red pepper and 2 bay leaves, broken). Add to the chili and remove before serving. Cook over low heat 2-3 hours. Serve.
You can add the chili and pepper spices to your taste depending on the hotness you prefer.
4 lbs lean ground beef
2 medium onions, chopped
1-2 large garlic cloves, crushed or finely chopped
2 Tbsp red wine vinegar
2-3 small cans tomato paste
3-4 (8-oz) cans tomato sauce
7-9 Tbsp. chili powder
3-6 tsp. crushed red pepper
½ tsp. cinnamon
1 ½ tsp cumin powder
4 Tbsp Worcestershire sauce
2 shots of bourbon or straight whiskey or 1 ½ Tbsp sugar
1 Tbsp paprika
1 ½ tsp. white pepper
1 can or bottle of beer
4 cans red kidney beans
salt to taste
Simmer ground beef, onions and garlic until meat is gray in color. Add other ingredients using tomato products first. Add kidney beans Make a cheesecloth bag or use a stainless tea ball of spices (1 Tbsp pickling spice, 3 whole cloves, 4 tsp. red pepper and 2 bay leaves, broken). Add to the chili and remove before serving. Cook over low heat 2-3 hours. Serve.
You can add the chili and pepper spices to your taste depending on the hotness you prefer.
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Your chili sounds so hearty and delicious. I just made some yesterday, while we were trapped in thanks to an ice storm. Stay warm!
ReplyDeleteI love chili. It's perfect for a cold, wintry day! Thanks for the recipe! My pantry is a disaster and is on my list of "to do" items.
ReplyDeleteHave a great day!
Jen
This chili looks and sounds great! Can't wait to try the recipe. laurie
ReplyDeleteGood morning Linda, this chili looks yummy even this early in the morning..lol.. Our temps are suppose to drop well below zero next week so I think I'll be putting some of this together.. thanks for sharing darling..hugs ~lynne~
ReplyDelete