Here's the recipe for the chili I made on New Year's Eve.
it's mostly based on this recipe: http://www.meninaprons.net/2005/11/your_basic_chili_recipe.html
I doubled the recipe on that link, so everything here will be for a *double* batch. it makes ALOT of chili, so you might want to halve it to be reasonable. I basically reworded the recipe at that link to fit with what I did.
Ingredients
- 1 lb ground beef
- 1 lb ground chuck
- 1 lb ground lamb
- 1 Large white onion
- 1 Large red onion
- 2 Large red bell peppers
- 2 Jalapenos
- 2 Cherry peppers
- 6 Cloves of garlic
- 3 Cans Tomato Sauce
- 1 Can diced tomatoes (with the liquid)
- 2/3 Cup Flour
- 8 TBSP Chili Powder
- 1 Tsp. Ground cayenne pepper
- 4 Tsp. ground Cumin
- 1 Tsp. ground chili tepin (optional, very hot dried chili)
- 6 TBSP Vegetable Oil
- Salt, Pepper
- Water
Prep: Mince the garlic. Finely chop the onions, bell peppers, jalapenos and cherry peppers. Set aside. In a small bowl, mix together the flour, chili powder, cumin, 2 tsp of salt, and 2 tsp of pepper.
In a large pot, heat the oil over medium heat. Add the diced onion, garlic, and peppers. Cook until the onion is soft and translucent. Add the ground beef/lamb and brown. While the beef is browning add a few pinches of salt and cumin. Drain any excess fat.
Still cooking, add the flour mixture to the pot and stir to coat. Add the tomato sauce/diced tomatoes and about 7 cups of water. You can vary the amount of water to affect the consistency and thickness of the chili.
Add the cayenne pepper and chili tepin (be careful with the tepin, it's SPICY) and a few dashes of cumin. Stir well. Bring the mixture to a boil, reduce heat to low and simmer for about an hour or more. I simmered it in a large stock pot for close to 3 hours.
It's also great re-heated over baked potato with cheese and sour cream.
*A note on the chili tepin: I can't seem to find it in stores around here anymore, but Julie was able to order some online. It's totally optional, but a good smoky, VERY hot chili. If you don't have it or don't want to bother finding it, a little more cayenne or other dried chili would be fine. Be VERY careful handling this stuff though. The ground dried tepin sticks around for a long time and burns like hell if you get it in your eyes.
it's mostly based on this recipe: http://www.meninaprons.net
I doubled the recipe on that link, so everything here will be for a *double* batch. it makes ALOT of chili, so you might want to halve it to be reasonable. I basically reworded the recipe at that link to fit with what I did.
Ingredients
- 1 lb ground beef
- 1 lb ground chuck
- 1 lb ground lamb
- 1 Large white onion
- 1 Large red onion
- 2 Large red bell peppers
- 2 Jalapenos
- 2 Cherry peppers
- 6 Cloves of garlic
- 3 Cans Tomato Sauce
- 1 Can diced tomatoes (with the liquid)
- 2/3 Cup Flour
- 8 TBSP Chili Powder
- 1 Tsp. Ground cayenne pepper
- 4 Tsp. ground Cumin
- 1 Tsp. ground chili tepin (optional, very hot dried chili)
- 6 TBSP Vegetable Oil
- Salt, Pepper
- Water
Prep: Mince the garlic. Finely chop the onions, bell peppers, jalapenos and cherry peppers. Set aside. In a small bowl, mix together the flour, chili powder, cumin, 2 tsp of salt, and 2 tsp of pepper.
In a large pot, heat the oil over medium heat. Add the diced onion, garlic, and peppers. Cook until the onion is soft and translucent. Add the ground beef/lamb and brown. While the beef is browning add a few pinches of salt and cumin. Drain any excess fat.
Still cooking, add the flour mixture to the pot and stir to coat. Add the tomato sauce/diced tomatoes and about 7 cups of water. You can vary the amount of water to affect the consistency and thickness of the chili.
Add the cayenne pepper and chili tepin (be careful with the tepin, it's SPICY) and a few dashes of cumin. Stir well. Bring the mixture to a boil, reduce heat to low and simmer for about an hour or more. I simmered it in a large stock pot for close to 3 hours.
It's also great re-heated over baked potato with cheese and sour cream.
*A note on the chili tepin: I can't seem to find it in stores around here anymore, but Julie was able to order some online. It's totally optional, but a good smoky, VERY hot chili. If you don't have it or don't want to bother finding it, a little more cayenne or other dried chili would be fine. Be VERY careful handling this stuff though. The ground dried tepin sticks around for a long time and burns like hell if you get it in your eyes.
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