deejay
Posts: 113
Joined: June 2006
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It looks like this thread is becoming a virtual chili cook-off, so here’s my chili con carne recipe, FWIW. It’s gotten us through lots of football Sundays :
Ingredients:
2 lb ground sirloin or ground bison
~3/4 lb sliced bacon
16 oz canned stewed tomatoes
~30 oz canned tomato sauce
16 oz canned kidney beans
16 oz canned chili beans
2 small or one medium onion
4 cloves garlic
1 red and 1 green bell pepper
2 or 3 raw jalapenos
3 tsp chili powder, or more to taste
2 tsp cumin, or more to taste
Black pepper
Tabasco sauce
Sesame oil
Cheddar cheese
Saltines
Dump tomatoes, tomato sauce, chili and kidney beans into large stock pot and let simmer over low heat. Finely dice raw jalapenos and add to pot. If your stewed tomatoes are whole, break up with a wooden spoon.
Slice bacon into one-inch pieces and cook in frying pan over medium heat. Cook, but do not brown. Add all but a few pieces to stock pot.
Dice red and green bell peppers into half inch squares, and cook in frying pan, using the remaining pieces of bacon and as much of the bacon grease as your conscience will allow. Cook over medium heat until tender, and add to pot.
Dice onion and garlic and cook in frying pan over medium heat with sesame oil, leaving aside some chopped onion as an optional garnish. Cook for ~2-3 minutes, and add beef (or bison). Cook until done, seasoning with black pepper and Tabasco to taste. Drain excess grease, add to pot.
Season with cumin, chili powder, pepper and Tabasco to taste. Longer simmer times help blend and thicken things, but eat it when you’re ready. Tomato paste is an optional thickening agent. Serve in bowls, topped with ground cheddar and raw diced onion, with saltines on the side if, like me, you’re too lazy to make corn bread.
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