Chili Revisited

coolbreeze01 wrote:
Still looking for a good chili recipe. If use kidney beans, please don't post. I just don't like them.

We don't like beans in our chili either so we don't blame you there. We just leave them out. We created our own recipe using a traditional sauce base of crushed tomatoes, a boat load of garlic and onion, chili spices and tomato paste. We always make 4 gallons because we freeze the rest. In my opinion, chili is even better after a month in the freezer because the spices have a chance to meld and intensify.

Here's our 5 Meat Chili
Makes 4 gallons.

Important - the amount of meats vary for us. We "eyeball" it. If we are packing it full of meat, we add an extra 1/2 TBSP of each spice to balance the extra meat.

First we brown the meats: we use bacon, chicken, smoked sausage, pork butt and beef. All are cut up into spoon-sized portions. We then drain out all but one or two TBSP of the fat.

Leave the meat in the pot and add to the pot in the amounts below the spices, garlic and onions to sauteé and soften. Sauteeing the spices makes the flavor better.
- One and a half cups of chopped garlic (at least; sometimes we add more if the garlic is mild)
- Two super sized onions chopped.
- At least 2 TBSP each of chili powder and cumin. Sometimes we add another hot spice if we want more heat in the palate.

Then add:
- One (32 oz) jar of mild pepperoncini peppers - chopped and include the juice from the jar.
- *3 or 4 large (28 oz) cans of crushed tomatoes*
*Add 3 cans of crushed tomatoes: We eyeball how much of the crushed tomatoes to use. We like our chili thicker rather than thin in its consistency. If it seems too thick you can always thin it with another can of crushed tomatoes.
- 2 or 3 (6oz) cans of paste

Bring to a simmer: we prefer at least 3 hours on simmer but sometimes go as long as 4.
Note: If you want more flavor heat: add about a half cup of chopped jalapeños and use hotter spices. This recipe can be tweaked to your tastes easily.

GOOD TO SEE YA, SUPER DAVE!