On Feb 4, 2:57*pm, "Colbyt" wrote:
"DerbyDad03" wrote in message

...
On Feb 4, 11:01 am, "Colbyt" wrote:





"DerbyDad03" wrote in message

....
On Feb 4, 9:15 am, kpg wrote:

DerbyDad03 wrote in news:0fde31be-7013-4656-a688-
:

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.

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

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).

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.

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.

"one can of tomato juice"

That's the one ingredient you don't specify by an actual amount.

What size can?

The big one. *Don't have one here but I think 48 ounces. About 12-14" tall
and 4" around.

--
Colbyt
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Got it! Going shopping tonight.

Thanks!