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NOTE:
I could not find
my old chili recipe
several years
ago and wanted
some really badly.
So, I made this
up. It is similar
to the recipes
that folks use
in the big chili
cook-offs out
West. Just assemble
all ingredients
and put in a slow
cooker on high.
When is gets hot,
turn to low for
several hours.
*If you plan to
freeze it put
kidney or pinto
beans in later.
If you do not
like beans, omit
them. I put a
can of beans in
a pan and add
just enough sauce
to give them flavor
and let them simmer
for a while. Since
I like beans and
the rest of the
family do not,
then I just add
them to my bowl
of chili.
1
pound ground turkey
or beef
1
package beef stew
meat, cut in small
piece removing
as much fat as
possible (or just
put in another
pound of ground
turkey or beef)
(If
you like really
fine ground meat,
grind it again
before using.)
*1
can kidney or
pinto beans; light
red kidney beans
are good
1
small can chopped
green chilišs
(Usually in Mexican
food section)
2
cans whole or
chopped tomatoes
( I used 1 large
and 1 small can)
1 small can tomato
paste
1
small chopped
onion (about 1
cup)
4-5
large fresh cloves
garlic sliced
1
Tablespoon chopped
garlic (in refrigerated
section of grocery
store; near onions
usually)
1
bell pepper chopped
and other hot
peppers w/o seeds
(I
used two deseeded
jalapenošs and
2 deseeded hot
peppers that look
like banana peppers)
Just
do the pepper
according to your
tastes.
Spices:
1
teaspoon ground
or flake oregano
2
teaspoons ground
cumin (this is
the key to Mexican
food flavor)
1
teaspoon chili
powder
1
teaspoon ground
black pepper
1
teaspoon basil
1
teaspoon thyme
(this is powerful;
too much gives
sage taste)
1
teaspoon onion
powder
1
teaspoon garlic
powder
1
teaspoon celery
pieces/flakes
1
teaspoon parsley
flakes
1
teaspoon salt
Some
will want to make
this hotter with
one of the mixes
like 2 Alarm,
hot sauce, more
hot peppers, red
pepper flakes,
taco seasonings,
etc.
Method:
This
is not hard. Just
get all the ingredients
ready first. Brown
meats and drain
any fats. We like
the traditional
smooth chili,
so I put tomatoes,
tomato paste,
fresh peppers,
canned chili peppers,
garlic in the
blender together.
Pour mixture into
bowl and add the
chopped onion
and spices and
stir. Put the
sauce and meats
in a slow cooker
on high till it
gets very hot,
then turn to medium
or low and stir
occasionally.
Serve
with celery sticks
(great for dieters),
Fritos corn chips,
Nacho chips, taco
shells, shredded
lettuce, fresh
onion, black or
green olives,
sour cream, avocado
or avocado dip,
shredded cheese,
etc. This is wonderful
to have in freezer,
especially during
the winter. ENJOY!!!!
Helpful
hints:
To
cut stew beef,
turkey or chicken
into little pieces,
it is better to
freeze it first
and then thaw
just a little.
Fat and gristle
is removed much
more easily, too.
Then it does not
slip and wiggle
when you try to
cut it. I cook
the meats in just
a small amount
of extra virgin
olive oil. You
can sauté the
onions on side
of meat pan if
you like.
This
is very easy.
The two essentials
are cumin and
chili powders.
You can use the
spices you have
on hand if you
do not have all
those listed and
ad lib till you
use up what you
have and add to
your stock a little
at a time. I know
spices are very
expensive. Their
shelf life is
extended greatly
by refrigerating
some of them.
Just bring what
you need to room
temperature before
using them. For
healthier chili,
you could use
all turkey and
you could use
chopped chicken
instead of beef.
You can also use
white beans instead
of pintos or kidney
beans.
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