Go-To Chili: Difference between revisions
From Gerald R. Lucas
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* 1 lb. turkey, ground
| * 1 lb. turkey, ground
| ||
* 1 lb. chicken, ground | * 1 lb. chicken, ground | ||
* 1 lb. pork, | * 1 lb. pork, ground<ref>I’ve used chorizo here to excellent effect.</ref> | ||
* 2 cans kidney beans, undrained | * 2 cans kidney beans, undrained | ||
* 4 garlic cloves, finely chopped | * 4 garlic cloves, finely chopped | ||
| Line 11: | Line 11: | ||
* 1 cup water
| * 1 cup water
| ||
* 1 can beer (12 oz.)<ref>I get a Foster’s oil can and use some for the chili and drink the rest while cooking.</ref> | * 1 can beer (12 oz.)<ref>I get a Foster’s oil can and use some for the chili and drink the rest while cooking.</ref> | ||
*
3 tablespoons chili powder | *
3 tablespoons chili powder<ref>Try [https://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe-1943055 AB’s homemade powder] to kick it up a notch.</ref> | ||
*
2 tablespoons | *
2 tablespoons bouillon (or 6 cubes)
<ref>Use whatever kind you like; I use chicken.</ref> | ||
* 2 tablespoons cumin, ground | * 2 tablespoons cumin, ground | ||
*
2 teaspoons paprika
| *
2 teaspoons paprika
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# Add beans.<ref>This, too, is optional, but I like beans.</ref> | # Add beans.<ref>This, too, is optional, but I like beans.</ref> | ||
# Cook, covered, for an additional 20 minutes. | # Cook, covered, for an additional 20 minutes. | ||
Serve it with your favorite chili toppings. I like shredded, extra-sharp cheddar and diced onions. Sour cream is also a good choice. I’ve also been known to crumble some nacho-cheese Doritos on top. | |||
===Notes=== | ===Notes=== | ||
{{Reflist}} | {{Reflist|20em}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 14:59, 23 December 2019
I’ve made this chili several times.[1] I usually make a double recipe to support family get-togethers on Xmas eve. Since Autumn doesn’t eat beef, I modified this recipe to use birds and pig only.
Ingredients
- 1 lb. turkey, ground
- 1 lb. chicken, ground
- 1 lb. pork, ground[2]
- 2 cans kidney beans, undrained
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. tomato sauce
- 1 cup water
- 1 can beer (12 oz.)[3]
- 3 tablespoons chili powder[4]
- 2 tablespoons bouillon (or 6 cubes) [5]
- 2 tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar [6]
- ½ teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- ½ teaspoon Texas Pete hot sauce[7]
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water
Directions
- In a large saucepan brown the birds using a bit of avocado oil, drain the fat. Remove the meat.
- Brown the pork, drain all but 2 tablespoons of the fat.
- Add the garlic and onion, cook and stir until tender.
- Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
- Bring to a boil then reduce heat and simmer, covered, for 2 hours.
- In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili.[8]
- Add beans.[9]
- Cook, covered, for an additional 20 minutes.
Serve it with your favorite chili toppings. I like shredded, extra-sharp cheddar and diced onions. Sour cream is also a good choice. I’ve also been known to crumble some nacho-cheese Doritos on top.
Notes
- ↑ It’s based on Best Chili Recipe.
- ↑ I’ve used chorizo here to excellent effect.
- ↑ I get a Foster’s oil can and use some for the chili and drink the rest while cooking.
- ↑ Try AB’s homemade powder to kick it up a notch.
- ↑ Use whatever kind you like; I use chicken.
- ↑ This can safely be left out, if you want to limit carbs.
- ↑ Or whatever kind you like.
- ↑ The cornmeal and flour are optional. For low-carb, just skip this step.
- ↑ This, too, is optional, but I like beans.
