beelzebub
07-17-2011, 02:29 PM
I have been waiting patiently for Patt to post her 2 day chili, to no avail so.... Here is one that I just modified and its loverly.
The original:
Ingredients
3 pounds ground beef
3 tablespoons vegetable oil
3 cups beef broth
1-15 oz can red pinto beans
1-14 oz can diced tomatoes (don’t drain)
1-15 oz can tomato sauce
1-6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced
6 cloves garlic, minced
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 tablespoon sugar
3 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
1 teaspoon cayenne pepper
4 chipotle peppers, seeded and chopped in adobo sauce
Directions
In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot.
Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent.
Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.
Cook's Note: Most chili recipes with beef have you leave the fat in the chili then remove it once you have refrigerated the chili overnight. You can also do that with this beef chili recipe, but if you are serving the chili right away, you should go ahead and drain the fat off.
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Modifications:
I only used 1lb of a lean ground chuck as I was wanting more sauce and less meat.
I fried up some bacon today (Wright's appelwood smoked) and after draining off the grease I deglazed the pan with 1 cup of chicken broth and used that as one of the required 3 cups of beef broth. It added a wonderful flavor.
I used red kidney beans instead of pinto beans because kidney beans scream chili to me, not pinto beans.
I substituted a can of ROTEL (12 oz) for the diced tomatoes and then diced up a couple more fresh tomatoes to make up the difference (16oz). Its nice & spicy.
I then substituted chili powder for ancho & pasilla as I didn't have them.
I also added about 2 tablespoons of makers mark and 2 chopped sausages of high quality.
Anyway,... enjoy :-)
The original:
Ingredients
3 pounds ground beef
3 tablespoons vegetable oil
3 cups beef broth
1-15 oz can red pinto beans
1-14 oz can diced tomatoes (don’t drain)
1-15 oz can tomato sauce
1-6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced
6 cloves garlic, minced
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 tablespoon sugar
3 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
1 teaspoon cayenne pepper
4 chipotle peppers, seeded and chopped in adobo sauce
Directions
In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot.
Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent.
Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.
Cook's Note: Most chili recipes with beef have you leave the fat in the chili then remove it once you have refrigerated the chili overnight. You can also do that with this beef chili recipe, but if you are serving the chili right away, you should go ahead and drain the fat off.
----------
Modifications:
I only used 1lb of a lean ground chuck as I was wanting more sauce and less meat.
I fried up some bacon today (Wright's appelwood smoked) and after draining off the grease I deglazed the pan with 1 cup of chicken broth and used that as one of the required 3 cups of beef broth. It added a wonderful flavor.
I used red kidney beans instead of pinto beans because kidney beans scream chili to me, not pinto beans.
I substituted a can of ROTEL (12 oz) for the diced tomatoes and then diced up a couple more fresh tomatoes to make up the difference (16oz). Its nice & spicy.
I then substituted chili powder for ancho & pasilla as I didn't have them.
I also added about 2 tablespoons of makers mark and 2 chopped sausages of high quality.
Anyway,... enjoy :-)