Sorry folks but I don’t really use a recipe for my chili. Chili is pretty basic – meat, tomatoes, liquid and seasoning. I think the main thing that makes chili good is finding the seasonings you like and we definitely don’t all like the same things! I would put a cup of cumin in there if Vince wasn’t around but he doesn’t like cumin and he can taste it if I add only 1/4 tsp. I add 2 T. and the first thing he’ll say is “I taste cumin!” Yes, and I taste oregano and I don’t like that but it makes chili good so . . grin and eat it! 🙂
After you read through the recipe, let me know what you add to your chili that makes it different from my chili. I’m always willing to try new things!
Here’s kinda what I do but you’ll need to make it to your own taste and adjust for the ingredients you like:
10 pounds ground beef (I used 80/20)
5 medium onions, chopped
5 cloves garlic, chopped
3 jalapenos, seeded and chopped
2 bell peppers, chopped
5 quarts tomatoes (home canned)
1 can Rotel tomatoes
1 packet Williams chili seasoning
5 T. chili powder
2 T. cumin powder
2 T. oregano
salt and pepper to taste
Masa if thickening (see note below)
- Brown the meat and drain off the excess fat.
- Add onions, garlic, jalapeno, bell peppers and saute til tender.
- I use an immersion blender in the jars of tomatoes to turn them into tomato sauce. Add that, along with the Rotel to the chili.
- Add the seasonings.
- Simmer for an hour and adjust seasonings as needed.
Note: Since I can mine, I don’t add any thickener but if you’re going to serve it immediately and want to thicken it up, add a bit of masa (or flour) to a cup of cold water. Stir into simmering chili and continue stirring to avoid getting lumps.
We like chili served over baked potatoes, tamales, fried or grilled chicken strips, and french fries.