Anyone have a GOOD recipe for REAL Chili, no Bean? preferably middle hot?
AlabamaJack said:AlabamaJacks Red - True Texas Red
2 lbs. Chili ground beef
1 lb. Chili ground pork
12 oz Italian Sausage Hot
12 oz Italian Sausage Mile
12 oz. Chorrizo
1 Tbsp Cumin
1 Tbsp salt
3 16 oz cans stewed tomatos
1 Tbsp black pepper
750 ml white zinfindel wine
1-3 Tbsp Oregano
10 Jalapeno peppers (chopped)
2-4 Tbsp Chili Powder
4 Cloves Fresh Garlic Crushec
1 large Sweet White Onion (chopped)
Brown all meat keeping the fat that has been rendered...the leaner meat you use, the less fat.
Add all other ingredients and cook on low heat just enough to keep it bubbling for about 2-3 hours and you are ready.
This chili is really good if you let it cool down overnight then reheat the next day to the point of boiling then reduce heat to simmer for about another hour...
All ingredients can be adjusted to taste...I use about 15 Japs, Plus one whole chopped superhot...seeds and all...
If you have fresh ripe tomatoes, you can use them but you will have to adjust the salt and other spices to compensate...
If you want to make this a "CASI" chili where there is just sauce and meat, deseed the peppers and puree all the veggies (peppers, tomatos, onion, and garlic) in a food processor until smooth) then add to the cooked meat. I add all the spices to the veggies if I puree them, then mix it all together...
Once the chili is ready to eat, you can remove some of the grease off the top...I would not remove the grease before cooking because that is where a lot of the flavor comes from...
Bon Apetite
AlabamaJack said:AlabamaJacks Red - True Texas Red
2 lbs. Chili ground beef
1 lb. Chili ground pork
12 oz Italian Sausage Hot
12 oz Italian Sausage Mile
12 oz. Chorrizo
1 Tbsp Cumin
1 Tbsp salt
3 16 oz cans stewed tomatos
1 Tbsp black pepper
750 ml white zinfindel wine
1-3 Tbsp Oregano
10 Jalapeno peppers (chopped)
2-4 Tbsp Chili Powder
4 Cloves Fresh Garlic Crushec
1 large Sweet White Onion (chopped)
Brown all meat keeping the fat that has been rendered...the leaner meat you use, the less fat.
Add all other ingredients and cook on low heat just enough to keep it bubbling for about 2-3 hours and you are ready.
This chili is really good if you let it cool down overnight then reheat the next day to the point of boiling then reduce heat to simmer for about another hour...
All ingredients can be adjusted to taste...I use about 15 Japs, Plus one whole chopped superhot...seeds and all...
If you have fresh ripe tomatoes, you can use them but you will have to adjust the salt and other spices to compensate...
If you want to make this a "CASI" chili where there is just sauce and meat, deseed the peppers and puree all the veggies (peppers, tomatos, onion, and garlic) in a food processor until smooth) then add to the cooked meat. I add all the spices to the veggies if I puree them, then mix it all together...
Once the chili is ready to eat, you can remove some of the grease off the top...I would not remove the grease before cooking because that is where a lot of the flavor comes from...
Bon Apetite
AlabamaJack said:hey, thanks for the vote of confidence Sickmont...I didn't know you had used my recipe...makes me proud..
YW Pepper Belly...we are a honky tonk dance band...no blue grass...play a lot of originals and a bunch of old stuff like George, Tom T., Merle, Waylon, Willie, a couple of Marty Robbins...heck, I bet we know over 1000 songs...depending on the show we are doing, we sometimes open it up for requests right away with the disclaimer "our top 40 was 40 years ago"...we don't do any Nashville nor do we have a desire to do any Nashville...
by the way...when I am cooking at home, I just use a lean ground beef and ground pork...it does'nt have to be chili grind..and I forgot to say break open the italian sausage and kinda crumple it up...
LUCKYDOG said:I'll have to try that recipe but of course ova' he'a we use beans
LUCKYDOG said:I'll have to try that recipe but of course ova' he'a we use beans
Pepper Belly said:Ronnie what could I use to substitute for the wine (non alcoholic)?
AlabamaJack said:if you add beans to my recipe, I will personally hunt you down like a dog and....wait...you are a luckydog...
If you are concerned about the alcohol intake, all the alcohol cooks off and there is none left behind...just the fruity taste of the zinfendel...if you don't want to cook with it....maybe some diluted white grape juice for the sweetness...the wine adds a little sweetness to the recipe...
Pepper Belly said:So a sweet white wine would be the ideal thing? We carry a few Californian wines here in Germany but typically expensive due to import taxes. Would any decent priced sweet maybe half dry wine do?
Pepper Belly said:So a sweet white wine would be the ideal thing? We carry a few Californian wines here in Germany but typically expensive due to import taxes. Would any decent priced sweet maybe half dry wine do?
AlabamaJack said:I actually use my wifes box of wine...sunset blush...I would just use a sweet inexpensive wine...the sunset blush is the cheapest I can find...5 Liters for 10 USD...sweet/half dry would probably do the trick
Riesling is very dry. I'll probably go with a Portuguese wine they are usually inexpensive and taste great.Sickmont said:How about a nice Riesling? Wouldn't that work out well for this?
AlabamaJack said:SM...you kill me with your avatars