Yield: 1 Servings
|1½ pounds||Chili meat|
|1 can||(8 oz.) tomato sauce|
|1||Pouch McCormick Taco Seasoning; (Not Chili Seasoning)|
|1||Cloves chopped or minched garlic; (up to 2)|
|½ large||Onion; chopped|
|½ tablespoon||Ground comino; (up to 1)|
|Salt and pepper|
I estimated the amounts, as none were given.
Cook the onion and garlic in about a tablespoon olive oil until translucent. Add the chili meat and brown it. Add everything else and slow cook at least about 30 minutes. That's it! Keep enough water(or tomato juice or broth) in it to be a little soupy. I think the Taco Seasoning is the key to it. McCormick also makes a Chili Seasoning, but the cook specifically said Taco Seasoning.
Usually when I make chili (which is often), I cook as lean a version as possible. But this time I used chili meat (which I don't normally) , didn't drain it after meat was browned. Instead, I cooked it until it was done and then spooned off the approximately 2 tablespoons of grease which had risen to the top. This will occur if you just simmer it without stirring for about 10 minutes. This is the basic recipe. Options could include: Whole comino seeds, oregano, cilantro, cayenne, beef or chicken broth.
I'm a chili lover, plain and simply put! I like white chili, green chili, chicken chili and heck, if I'm pressed for time or ingredients, I can even use canned in a pinch. A real nice different chili is CHET'S NEW YORK CHILI, which I think he's posted to the list. Definitely worth a try! But for ease and simplicity resulting in a really good product, I heartily reccommend LULU'S JAILHOUSE CAFE CHILI as the easiest GOOD chili that you'll ever make.
Posted to TNT Recipes Digest by Mi Kicks <MiKicks@...> on Mar 15, 1998