Replies

KILLER CHILI

Ingredients:
2 lbs stew meat
2 lbs ground beef
4 cans pinto beans
2 cans black beans
2 cans DARK red kidney beans
1 can chili beans (seasoned)
1 large can stewed tomatoes (either whole or chopped)
1 green pepper
2 medium onions
6-10 jalapenos (depending on how hot you want it)
6-8 yellow peppers (increase number to 8 if you increase the jalapenos)
1 habenero pepper (optional)
Chili powder
Cumin powder
Cayenne (red) pepper powder
Salt and pepper, garlic powder to taste

Cut the stew meat up into ½” to ¾” chunks, trimming the gristle and excess fat. Brown the stew meat until cooked through (medium/low heat), in batches if need be. While you are browning meat, open cans of pinto beans PARTIALLY so you can tip them up in the sink to drain. Open all other cans and dump them into big assed pot, from here on out to be known as BAP.

Keep checking meat and stir it and turn it as needed, and begin chopping washed fresh veggies and onions. Slice the jalapenos and yellow peppers into ¼ to ½ inch “disks”, all else you cut to the size you prefer. Chop them fine if you’re a sissy, leave them in hunks if you like man style chili. (If you put in the habanero, chop it fine. And wash your hands before you rub your eyes or pee, or you’ll be sorry.)

Keep checking the meat, and brown until there is very little liquid left, and dump into BAP as batches are done. Once all veggies are chopped and added, and all cans (don’t forget pinto beans when they’re done draining) have been added, you can turn on the heat (low at first) under the BAP.

Check the meat, and brown the ground beef once stew meat is done, taking it to the point that there is little liquid left in the pan before you dump it into BAP.

Once the heat is on the BAP, it is time for spicing it up. To start, I would use half of a 2.5 oz jar of chili powder, and maybe 1 tablespoon of cumin. Stir that up real well, and then add salt and garlic powder. The black pepper should be light, maybe ¼ teaspoon or so, figure 15 shakes over the BAP. For the cayenne, I like to add about 15 shakes as well, but try 5-10 and let the actual temperature build in the BAP and taste it every so often to make sure you don’t over spice yourself.

Once the BAP has heated throughout (stirring often) the flavors will be released and blend and meld, and you can tell better what the chili needs as far as salt, cumin, chili powder, hot stuff, etc.