How to Make Chili
Here's how to make some really tasty chili that has a great bite! It's very important to have the right ingredients to make it authentic. Enjoy this in the depths of winter and you'll be warm all evening.
[edit] Ingredients
- 1 lb lean meat, ground will do fine.
- 3 cans of beans. I prefer a mix for interest: pinto, black, navy.
- 1 Large can of stewed tomatoes
- 1 small can of tomato paste
- 1 large onion
- 5 cloves garlic
- 2T black pepper, fresh ground is best
- 1T ground cumin
- 1T onion powder
- 1T Paprika
- 1T Oregano
- 1T salt
- 3T chili powder
- 1 1/2 t Ground Cayan Pepper
[edit] Steps
- Brown meat in large pan. When the meat is nearly done, stir in the onion and garlic and continue stirring until the meat is done and the onions/garlic are becoming transparent.
- Gently stir in tomato paste, stewed tomatoes, undrained beans, and the other dry ingredients. Chop the stewed tomatoes with your spoon (they're really soft) as you continue to stir in the ingredients.
- Add Red pepper (Cayan) to taste--as much as you think you can handle (see heat scale). Simmer at least 30 minutes.
- Chili will thicken as it simmers. To increase evaporation, heat without a lid.
- Simmer at least 15 minutes on LOW heat. Makes about a gallon of Chili!
[edit] Tips
- For a milder chili, season individual bowls with extra Cayan instead of the whole batch.
[edit] Warnings
- Check the heat scale on the package of Naga Jolokia/Habanero pepper, don't try to be brave and add more than you think you can handle, it's hot!
