1.26.2014

Best Chili Recipe (Easy to Make)

I made chili today. It's a good chili recipe I modified from the best chili recipe I know of, my dad's.

How to make chili is below.

INGREDIENTS
1/4 cup olive oil (less of you prefer a less oily chili)
1 large onion, chopped
1 cup of celery, chopped
1 cup of shredded carrot
1 pound of ground bison
1 TBSP cumin
1 TBSP black pepper
1 tsp garlic salt
1 tsp cajun seasoning
1 tsp curry powder
1 tsp chili powder
dash of cinnamon (optional)
red pepper flakes, (optional, to desired heat level)
8-oz of mushrooms, cut up
1 medium yellow squash, chopped into big pieces
1 poblano pepper, chopped fine
One 28-oz can of crushed tomatoes
2 large green peppers, chopped
2 large red peppers, chopped
Four 15-oz cans of beans (choose your favorite varieties)*
One 15-oz can of garbanzo beans (optional)

In a very large pot, sautee the onion, celery, and carrot  in olive oil on high heat until soft.

Add the bison meat and brown it on high, covered.

Add the spices, more or less to taste, and mix them in well.

Cover and simmer for a few minutes.

Add the mushrooms, yellow squash, and poblano pepper.

Stir and cover for a few more minutes, until the vegetables begin to soften slightly.

Pour in the entire can of crushed tomatoes and stir well.

Add the chopped green and red peppers and stir them in.

Turn the heat down to low.

Open the canned beans and pour the contents of the cans into a colander. Don't rinse them, but let the bulk of the juice drain out.

When the crushed tomatoes begin to liquify and bubble in the pot, add the beans with their residual juice. If there is too much juice, the chili will become too soupy. That's why they are drained first.

Stir well and cover.

Simmer on low for 30 minutes.

Turn off the heat and let the pot sit on the stove, covered, for about an hour, so the flavors blend.

Enjoy.

* Note: You can also cook up a 16 oz bag of dried beans.

No comments:

Post a Comment