Though I'd eschew the beans myself, it looks like a good recipe. If you can get it, try chili meat, a coarser grind than hamburger meat, for your chili. It gives the chili more body.
> -----Original Message----- > From: Mike and Jenna via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, June 19, 2015 5:23 PM > To: [email protected] > Subject: [CnD] my chili > > Mike's chili > > I came up with this recipe and it is hot. Server it with cheese and > sour cream for a good flavor. > > 1 lb hamburger > 1 Tbsp. vinegar > 1 onion > 6 garlic cloves > 1 red yellow green and orange pepper > 1/4 c High-quality chili powder, > 1can 28 oz diced tomatoes > 1 can tomato paste > 1/2 tsp Minced fresh oregano > 3 tb Cumin > 2 15 oz cans red kidneybeans > 1 small can jalapeno peppers > 1 teaspoon chopped fresh thyme leaves > 1 tablespoon chopped fresh parsley leaves > 2 tsp. paprika > 1 1/2 teaspoons Ground coriander > 1/4 teaspoon(s) cayenne pepper > 1 teaspoon hot pepper sauce > 1 teaspoon ground allspice > 1 teaspoon ground cinnamon > 1 tablespoon Worcestershire sauce > 2 tsp. unsweetened cocoa powder > > in large skillet fry hamburger do not drain. put cooked hamburger in > large stew pot. > > then in the same large pan do not rinse add a few glugs of olive oil > add peppers minced garlic and onions and sauté until cooked through. > Add this to the pot. > > add everything else and bring to boil reduce heat to low and lit simmer > about 2 to 3 hours stirring every so often. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
