Base: tomato sauce - 2 27-oz. cans diced tomatoes - 1 28 oz. can 1 large diced fresh green pepper 2 medium diced onions 4 27-oz. cans, throroughly rinsed red kidney beans or black beans 2 lbs. lean ground beef/sausage 3 Tbsp. Beef Base
Herbs & spices (to taste): Mexican oregano cumin seed (whole) pure chili powder paprika/smoky paprika garlic (fresh is preferred, but powder or granulated is OK) 2 bay leaves 5 good dashes of Worscestershire sauce 1/2 C. inexpensive burgundy wine Kosher salt fresh cracked black pepper
Optional: jalapeno cayenne pepper Tabasco sauce red pepper flakes
Instructions: Brown the meat, and drain off any fat. Add onions, green pepper, garlic, tomato sauce, beans and tomatoes, and bring to a high simmer. Then add small amounts of the spices. Cook at low heat until green peppers and onions are thoroughly cooked. A long, slow cooking time is best. Remember that boiling anything reduces the flavor of the spices. A low temperature and long cooking time infuses the flavors of the spices into the sauce. Then add more spices, including cilantro, garlic, salt and pepper, and burgundy, to taste. Start with only 1/2 the burgundy, in order to add flavor without the burgundy taste. Likewise with the Worcestershire sauce: add enough to flavor the sauce but not to draw attention to itself. Add chopped fresh cilantro a few minutes before serving. Optional: Add jalapeno/jalapeno in adobo sauce to taste.
Add the optional spices to your own taste. You'll know when you have sufficient spices, because not only will you taste a complex chili, but there will also be a rich, distinct aftertaste at the back of your tongue and mouth.
Keeps well in the refigerator for up to a week. This food is easily frozen.
Divide the chili before adding beans, for chili without beans, and serve it over tamales or hot dogs.
Serve with saltines, warm cornbread, warm sourdough bread or tortillas, or over corn chips.
Substitute lentils for the beans and/or the meat.
Serve over pasta or Fritos with shredded cheddar cheese and chopped onions.
Versatility of chili is limited only by your own imagination!
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