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Sunday, December 4th, 2005
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7:40p - Brett's Two Alarm Chili
On Saturday I made some chili. As I'm eating it tonight, I've realized that it's damned good and has a wonderful mix of both flavor and heat. So, I figure I ought to document the recipe so I can repeat it later.
In a large lobster pot (12 qt.), combine:
2 lbs. cooked ground pork (meat/non-meat of your choice)
5 16 oz. cans of kidney beans (drain the water, don't include it)
3 8 oz. cans of tomato paste
1 32 oz. can of stewed tomatoes (not drained)
2 large yellow onions, coarsely chopped.
4 jalapenos, chopped
approximately 96 oz. of water (enough to cover all other ingredients)
Now, this is where it gets a bit fuzzy, because I don't measure the spices. I just add what looks like enough. So, take these measurements as approximations, and add quantities "to taste". ;-)
4-5 tblsp. paprika
4-5 tblsp. garlic powder
2-3 tblsp. cumin
1-2 tblsp. cayenne pepper
Once all the main ingredients are in the pot, simmer on a low heat for 3-4 hours, adding and adjusting the spices as necessary.
The big thing to note is that my notion of chili is more of a thick soup, almost a stew. I realize that more traditional Texan chili is "meat in spicy tomato sauce" where the beans are a side dish. However, once you taste my chili, you'll realize how horribly inferior all others are.
Humility? None for me thanks, I'm driving.
current mood:  creative (1 comment |comment on this)
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