"Colbyt" wrote:


"DerbyDad03" wrote in message

-snip-
I'm looking for a good Chili Recipe for Super Bowl Sunday.

It doesn't have to be killer hot, just really flavorful.

I plan to make it Saturday and let it age until Sunday. Slow cook or
stove top, either way.


With little exception- this sounds like how I do it too.


Imo, there are 6 secrets to making really great chili.
1. Cook it the day before and let the flavors meld overnight in the fridge.

Amen!!
Second most important step.
2. Use Mexene brand chili seasoning. This has a robust blend of spices.
Other than salt and pepper it all you need.

I get away with Chili powder & cumin-- about 3times as much chili
powder as cumin.

3. Completely brown the meat and onions till the onions are caramelizing
before you add anything else. If isn't sticking to pan for the last couple
of minutes you aren't doing it right. Single most important step. Drain any
grease before proceeding.

I like mine greasy-- and will substitute sausage [hot or sweet] for
1/2 the meat.

I throw in a couple sweet peppers after the meat & onions [and garlic]
are nearly done. I just sweat the peppers- they cook later.

4. Use dark red kidney beans and black beans. Mostly smash the kidneys.
Equal parts by pre-cooked weight of kidney beans and meat.

Never mashed my beans-- and I don't drain them.
5. Buy a quality grade of ground chuck. No more than 15% fat.
6. Rinse the beans very well under running warm water to remove the can
taste.

The beans extend the size of the batch and make a healthier chili than all
meat.

A hearty batch that would serve 6-8 hungry guys would have 3 pounds of beef,
3 pounds of dark red kidney beans, one pound can of black beans, one can of
tomato juice, a baseball sized sweet onion, 1/4 cup of light brown sugar,
salt pepper and about 1/4 of the small Mexene bottle (to taste). Depending
on how long you simmer it you might need to add 1 8 ounce can of tomato
sauce and one can of water.

In that batch, I'd double the onions- chop a 1/2 dozen cloves of
garlic and dice a couple sweet peppers. Instead of the tomato
juice I'd use 3pounds of diced tomatoes-- canned OK- leave the juice.
For the spice I'd start with 1/2 cup chili powder & 2-3 tbls Cumin.
I might also toss in a dash of Balsamic vinegar.


The tomato juice onions and meat are simmered for a while before the smashed
beans are added.

For extra flavor you can dump in a can of diced green chilis (not jalapenos
serve those on the side if you must).

I've got a couple folks in the house who don't like the heat- so I
keep bottles of hot sauce for individual spicing'. Frank's Red hot is
my favorite because it has lots of flavor and isn't too hot. I have
an old bottle of Bin Laden's that still makes the best of em cry.

Served over thin spaghetti (optional) with sour cream, a couple of diced
cheeses, soup crackers, and white corn tortilla chips people can have a 1-6
way chili of their choosing from the same pot.

How far beyond Cincinnati does Chili & Spaghetti go? We serve ours
on rice.

Total stove top cooking time is about 2-3 hours on very low heat once the
meat is browned. Over night the bean starch will absorb the flavor of the
meat and thicken the chili. You may have to add a little water when
reheating.

If you try this post you feedback here.

If you smash those kidneys well but not totally your guests will never know
that the recipe is 50% beans.


Overall I like the recipe. No need to hide kidney beans in this
house. And I like the texture of them whole.

Jim