Mr. Daystar
In a bell tower, watching you through cross hairs.
We got hit pretty good yesterday, and today with lake effect snow...easily a foot, so I thought it would be a good day to make a pot of chili. I don't really start from scratch, I use a chili mix, and add my own ingredients to it. Here's how I make it....
1 pkg Carrol Shelby's chili mix
2 lbs ground beef
1lb beef stew meat cut into small cubes (about 1/2" squares)
1lb pork (usually city chicken) cut the same way the beef is
1, 1 lb package Bob Evans breakfast sausage.
3 big cans dark kidney beans (40 oz)
3 big cans light kidney beans
1 can great northern beans (15oz)
3 cans Brook's hot chili beans
2 cans Brook's mild chili beans
3 or 4 (small size) cans of mushroom pieces
2 medium onions chopped fine
2 jalapenos chopped fine
2 habanero peppers, left whole, but several hole poked in them with a tooth pick, and fished out at the end
1 bottle of Yucatan Sunshine habanero pepper sauce (like Tabasco, but hotter,and more flavorful.)
1 24 oz. can of ****
1-2 quarts of beef broth (I boil water and use bullion cubes)
TO TASTE I add the following...
chili powder, red pepper, black pepper, paprika, Ancho chili pepper. salt
I brown all of the meat, seasoning it with garlic powder, chili powder, and onion powder...the ground meat gets Tabasco, or Franks red hot in addition to the other ingredients.
I rinse the kidney, and great northern beans.
I put the mushroom liquid into the chili pot.
I use the warm bullion water to rinse out the chili bean cans.
Put it all together in a 36 quart sauce pot, mix well, cover and put on a medium heat until it boils, stirring occasionally. Once it boils, I turn the heat down, take off the lid, and simmer for about 6-9 hours until some of the liquid cooks off, and it thickens up.
Good winter eatin, right there!
1 pkg Carrol Shelby's chili mix
2 lbs ground beef
1lb beef stew meat cut into small cubes (about 1/2" squares)
1lb pork (usually city chicken) cut the same way the beef is
1, 1 lb package Bob Evans breakfast sausage.
3 big cans dark kidney beans (40 oz)
3 big cans light kidney beans
1 can great northern beans (15oz)
3 cans Brook's hot chili beans
2 cans Brook's mild chili beans
3 or 4 (small size) cans of mushroom pieces
2 medium onions chopped fine
2 jalapenos chopped fine
2 habanero peppers, left whole, but several hole poked in them with a tooth pick, and fished out at the end
1 bottle of Yucatan Sunshine habanero pepper sauce (like Tabasco, but hotter,and more flavorful.)
1 24 oz. can of ****
1-2 quarts of beef broth (I boil water and use bullion cubes)
TO TASTE I add the following...
chili powder, red pepper, black pepper, paprika, Ancho chili pepper. salt
I brown all of the meat, seasoning it with garlic powder, chili powder, and onion powder...the ground meat gets Tabasco, or Franks red hot in addition to the other ingredients.
I rinse the kidney, and great northern beans.
I put the mushroom liquid into the chili pot.
I use the warm bullion water to rinse out the chili bean cans.
Put it all together in a 36 quart sauce pot, mix well, cover and put on a medium heat until it boils, stirring occasionally. Once it boils, I turn the heat down, take off the lid, and simmer for about 6-9 hours until some of the liquid cooks off, and it thickens up.
Good winter eatin, right there!
