Monday, September 03, 2007
- 3 lbs beef chuck, coarse chili grind
- 2 lbs beef chuck, hamburger grind
- 2 large onions, coarsely chopped
- 5 medium cloves garlic, finely chopped
- 1 Tbl ground hot red chile
- 5 Tbl ground mild red chile
- 3 Tbl ground cumin
- 3 tsp salt
- 3 c water
- 2 15-oz cans tomato sauce
- 2 28-oz cans peeled whole tomatoes
- 4 c freshly cooked pinto beans, drained (or 2 16-oz cans)
- Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.
- Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.
- Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1-1/2 hours. Stir occasionally.
- Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 hour longer.
Footnote: Easy to prepare, this chili recipe calls for a combination of coarsely ground and finely ground meat, giving the finished product a nice texture. You might like to substitute butter beans for the pinto beans as some Midwesterners do.
After trying this, I felt that less water should have been added--maybe 1 cup--since lots of liquid is liberated when cooking the onions. The result would be a heartier, less soupy, chili.
Being a chilihead, I also felt that the hot red chile could be increased by a factor of 4 - 8!
Enjoy with a hearty beer (ale, stout), and your favorite shredded cheese on top. Serves 10 to 12.