Midwest Chili

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)

1. 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.
2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.
3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1-1/2 hours. Stir occasionally.
4. 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.