Rich chili

Yield: 16 Servings

Measure Ingredient
½ -(up to)
1 pounds Coarsely ground very lean beef (depending how much meat you like in your chili)
2 larges Onions; chopped coarsely (up to)
2 Bay leaves
Herbs (whatever you like: I use a touch of basil; margoram and rosemary)
Several (to taste) cloves of garlic smashed with the side of a knife
2 cans (large) crushed tomatoes
2 Herb-ox beef cubes
1 can (2-pound) pork and beans (no special brand; store brand is fine)
1 can (2-pound) red kidney beans (again store brand is ok)
Salt and pepper to taste
Chili powder or crushed chiles to taste

I don't use beef chunks but coarsely ground beef (like chopped burger meat, your butcher at your local grocery store will usually grind it special for you, what I usually do is catch the sales on top or bottom round and have them grind a roast or when if he has meat that has hung for a bit he will give it to me cheaper (shame people don't think that older beef is like butter if it is a tad aged), just make sure it is very lean as this cuts down on the fat in the meal.

Brown meat, onions and garlic slightly in bottom of a large pot (a soup pot, 16 qt or better) is good as it allows you to simmer the chili for a while to develop the taste).

Add bay leaves, herbs, Chili powder, beef cubes and tomatoes. Simmer 5 - 10 min. Add beans with the juice they are packed in. Simmer 20 - 30 min, then add chiles and adjust seasoning.

Simmer at least 30 min more and taste. You can serve it now or let sit on VERY low heat up to 30 min more. Tastes great the first day and if there is any left it is still good the next day. I usually make 5 gallons and freeze it in quart containers.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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