Here's a recipe I've made at least a couple times, my friends love it. The only thing of course is if your a bit of a baby about hot stuff you may want to go lighter on the Dave's, even if you follow the recipe it's got a good bite but nothing too rediculous. As far as the garlic and other ingredients, seriously, chop it yourself - for the taste its so worth it. Also be real careful that you do get *lean* beef, last time I had the butcher at the local store kinda BS me on some Angus Beef for this recipe and while the lean beef had turned out real tender and almost fell apart in your mouth the second batch had to cook twice as long to even be chewable and had a real thick layer of fat frothe on it :neutral: . Anyway:
ARIZONA DESERT CHILI
Servings: 6
Preparation Time: 1:15
Categories: Meats
2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped
1 green bell peppers, chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon Total Insanity Sauce (or Dave's Gourmet Insanity)
10 tomatoes, peeled and chopped
1 can beer
* Have been chopped, not ground
Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saut? until soft, about 5 to 7 minutes.
Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount , however.
Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
There are actually a few types of chili. Old-school chili (chile colorado) has no beans, possibly. Technically, it should be made from shredded meat that has been slowly cooked for a long time. Serve with rice, tortillas, etc. This is the ancestor of "chili" as gringos know it.
The direct descendent of old-school chili is "competition chili", aka "Texas Red". It is rapidly-prepared, using ground meat or very finely cubed "stew meat". It prohibits the use of "beans, macaroni, or other fillers" is prohibited.
"Vulgar" chili is a more distant relative of chile colorado--a soup/stew made with meat (usually), tomato (usually), beans, and some level of chile-derived spiciness. It has a great variety in its ingredients, cooking methods, and overall profile. Some forms are a hamburger/bean soup in a tomato base, over which a homeopathic amount of chile may have once been waved. To ensure that no sensitive palates are offended by the possible presence of spice, it can be served with macaroni. My grandmother used to inflict this on us.
Then there is the monstrous abomination of the chili world. I refer to the thing that ought never be even mentioned in a room where chili once was present. This abomination is the Cincinnati-style "chili", which is not chili at all. It is a Greek meat sauce served on spaghetti.
And there's stew chili of course, do you know if that is technically considered an Arizona thing or just a catchy recipe name?
i showed this recipe to my dad and he made it it was delicious only one problem though......... HOT!!!!! my poor tongue
ive asked if we can try it again but milder
I don't have any clear "recipie" for chili, but this is the way that my dad and I generally make it:
Ingrediants:
Meat: ground beef, stew meat, bacon
Vegstiables: bell peppers (diffrent colors, including red, green, yellow, and orange), celery, onion, beans (two cans, most often chili beans, no baked beans), tomato juice
Spicy ingredants that can be added:
Hot sauce- spiceness varies beteewn brand
Jalopeno pepper- spicy
Habinarro pepper-VERY SPICY
First cook the ground beef in a pot. After it's brown add the stew meat and bacon with paprika and chili powder, then wait for that to brown. Drain all the grease from the pot. Cut the vegstiables and add them. After cooking awhile add the tomato juice. Let it simmer for 30 minutes.
That sounds delicious!
Tim
There are actually a few types of chili. Old-school chili (chile colorado) has no beans, possibly. Technically, it should be made from shredded meat that has been slowly cooked for a long time. Serve with rice, tortillas, etc. This is the ancestor of "chili" as gringos know it.
The direct descendent of old-school chili is "competition chili", aka "Texas Red". It is rapidly-prepared, using ground meat or very finely cubed "stew meat". It prohibits the use of "beans, macaroni, or other fillers" is prohibited.
"Vulgar" chili is a more distant relative of chile colorado--a soup/stew made with meat (usually), tomato (usually), beans, and some level of chile-derived spiciness. It has a great variety in its ingredients, cooking methods, and overall profile. Some forms are a hamburger/bean soup in a tomato base, over which a homeopathic amount of chile may have once been waved. To ensure that no sensitive palates are offended by the possible presence of spice, it can be served with macaroni. My grandmother used to inflict this on us.
Then there is the monstrous abomination of the chili world. I refer to the thing that ought never be even mentioned in a room where chili once was present. This abomination is the Cincinnati-style "chili", which is not chili at all. It is a Greek meat sauce served on spaghetti.
I hear they use cinnamon in Cincinnati-style chili.
Tim
There are actually a few types of chili. Old-school chili (chile colorado) has no beans, possibly. Technically, it should be made from shredded meat that has been slowly cooked for a long time. Serve with rice, tortillas, etc. This is the ancestor of "chili" as gringos know it.
The direct descendent of old-school chili is "competition chili", aka "Texas Red". It is rapidly-prepared, using ground meat or very finely cubed "stew meat". It prohibits the use of "beans, macaroni, or other fillers" is prohibited.
"Vulgar" chili is a more distant relative of chile colorado--a soup/stew made with meat (usually), tomato (usually), beans, and some level of chile-derived spiciness. It has a great variety in its ingredients, cooking methods, and overall profile. Some forms are a hamburger/bean soup in a tomato base, over which a homeopathic amount of chile may have once been waved. To ensure that no sensitive palates are offended by the possible presence of spice, it can be served with macaroni. My grandmother used to inflict this on us.
Then there is the monstrous abomination of the chili world. I refer to the thing that ought never be even mentioned in a room where chili once was present. This abomination is the Cincinnati-style "chili", which is not chili at all. It is a Greek meat sauce served on spaghetti.
I hear they use cinnamon in Cincinnati-style chili.
Tim
cinnamon? i have heard that mexican chilli is served with grated chocolate on top
when we make chili we use fry up some hamburger meat
You must be using some different type of chili powder from me.  I would only need a few spoonfuls of it for a pot of chili.
I use this
You must be using some different type of chili powder from me.  I would only need a few spoonfuls of it for a pot of chili.
I use this
The recipe for chili on that website listed chili powder 4 teaspoons.
4 teaspoons may be fine for a small quantity however, look again at the quantity that my recipe produced. --It took two large pots to cook it all.
I also cooked a crockpot of red beans to serve on the side, then ate it with bread. --It lasted for well over a week in a very cold refrigerator.
I love a good staeak chilli, basically its throwing a pound or 3/4lb of good braising steak in a pot with some gravy made from a beef oxo cube, some dried morels, a splash of soy sauce and wouscestershire (sp) sauce, with a can of liquidised tomatoes, lots of pepper, and a can each of kidney beans and chick peas, no veg, uggh, I HATE veg of all sorts, there has to be no chunks of tomato in there.
Chop an onion, a clove of garlic, a bay leaf, a pinch of ginger, lots of pepper and chilli powder to taste, and some mushrooms (I LOVE wild mushrooms, especially camping, but one has to know what one is picking perfectly), shiitake and oyster mushrooms work really well, as do morels.
Simmer on a low heat for about 5 hours.
Smoke bong after bong until you have the killer munchies.
Eat, hit sofa for the rest of the night feeling like a jungle python that just swallowed a whole goat sideways
I always add a cinnamin stick, some dark chocolate, and single cream to counterbalance the chilli. I also find that lemon rind, red wine, sun dried tomato paste, mango juice or camomile tea are nice additions.
Oh - and a bay leaf and some fresh copped basil.
I also put grated cheese on top of mine.
Ew, never smelled bong water then flardox, I take it, nobody in their right mind wants it anywhere near them, it fucking stinks