Dear Fellow Reader,
Its Chili time! I know it been a while since I posted a recipe but I love chili and I make a good one, if I don't say so myself (but it's not just me, my roommate can vouch as well).
Its not a very difficult recipe either, and the flavor is excellent.
Here's what your gonna need, y'all (sorry, every time I talk about chili I think about Texas and people in Texas say y'all)
I already did the first two steps, which is the ground meat and the bacon. I browned 2 pounds of 80/20 ground meat and then drained it. If there is one thing you promise to do for me in your life, its to drain your ground beef. It will make all the difference because you don't want excess fat in your chili because it will separate and leave your chili very greasy.
I then rendered 1/2 pound bacon until crisped and set it aside. Now, if there are two things you promise to do for me in your life, they are to drain your ground beef and to save all the bacon drippings. The bacon drippings will add tremendous flavor.
You will also need to chop 2 yellow onions, 1 green bell pepper, 1 red bell pepper, 6 cloves garlic, you will need 1 28-oz can crushed tomatoes, 1 8-oz can tomato sauce, tomato paste, 2 15-oz cans kidney beans that are drained, 1 quart beef broth, and a whole bunch of spices (but more on those later).
Throw the peppers and onions in the bacon fat and let cook for about 12-15 minutes over medium heat. Also add about 2 teaspoons kosher salt.
Half way through add the garlic. The heats not too high so its not at risk for being burned.
And now for some fun, y'all (see I did it again. I don't know whats gotten into me)
You will need 3 tablespoons chili powder, 1 tablespoon each paprika and cumin, 2 teaspoons oregano leaves, and 1/2 teaspoon cayenne pepper.
After the onions and peppers have cooked for about 15 minutes and are nice and softened, its time to add the spices.
Add all the spices, toss of them to completely coat the veggies and let them cook for about 3 minutes.
Next add 2 tablespoons tomato paste
and the 8-oz can tomato sauce. Stir really well and let cook for about 5 minutes (you want the raw flavor of the tomato paste to be cooked out and the color to develop into a deep brick red)
Your going to want it to look like this! Now for a secret ingredient....
Coffee! The stronger the better. its adds such depth of flavor. Pour in 1 1/2 cups. You also use 1 12-oz bottle of beer. I typically use that at home, but I can't buy beer out here by myself, so coffee had to do.
Add the coffee or beer and simmer for only about 2 to 3 minutes. You don't want all that flavor cooked out.
Add back the beef.....
Then the beans....
Then add the crushed tomatoes
And finally one quart of beef broth.
Then stir everything together real good and add a generous amount of kosher salt (I usually add up to 1 tablespoon. don't be alarmed, a lot of spices were added and the salt will help bring out their flavor). Then just let it simmer for about 1 1/2 to 2 hours, until its reduced and thickened and looks scrumptious.
Oh I almost forgot! Add back the bacon right before serving. This way the bacon stays crisp in the chili and doesn't get soggy.
See? Scrumptious.
Then set up your fancy dancy chili bar for your family. your friends. your wife. your husband. your girlfriend. your boyfriend. your ex girlfriend in hopes she won't be your ex for very long. or, for you ex boyfriend in hopes he won't be your ex for very long. OR for your....okay I will stop.
Okay well this was my chili bar. I had chips (scoops to be exact) sour cream, cheese and rice
Here's how I assembled my chili:
White rice first
Then a healthy portion of chili
Then a dollop of sour cream
And cheese!
And that's it! enjoy the chili fellow reader! Cook it at your next birthday. your next wedding. your next anniversary. your next.....well, you get the point.