This is great for a cold blustery day.
Brown 2 lbs. of ground meat (think Cal calls it mince meat). Drain off all fat.
Cut down fire. Toss in 2 chopped up medium sized onions and 2 Heaping
tablespoonfuls of minced garlic.
Let that cook for a bit stirring frequently until onions wilt.
Dump in 2 (16 oz) cans of chili beans with liquid (don't start spitting on me and kicking me--I know some do NOT use beans in chili)(esp. Texans).
I also put in one (16oz can) standard creamed (creole styled) beans.
Dump in a 22 oz. or so can of puree' tomatoes.
One 8 oz. can of tomato sauce.
6 HEAPING tablespoons of chili powder. Stir very well.
One third of a bottle of Dos Equis beer. The other 5 and 2/3 bottles go in YOU.
Check thickness. May have to add a tiny bit of water. Don't add any more beer.
You. YOU really need the beer. Stir well.
Add a bit of salt. I actually added only a quarter teaspoon or so. It really was
salty enough and I am a salt FREAK. Stir well.
I then dropped a hand grenade in it. Actually 2. I slit two of the highly dangerous
habanero pepper and dropped them in.
One might like to sling in a pinch of sugar to cut the tomatoes tartness.
Let simmer for about 2 hours or so on a slow simmer top on.
Check periodically for thickness and stir so there is no "sticking".
Don't let it go back to "boiling".
WUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU!!!!!!!!!!!!!!!!!!!!!!!!!
This was fine!!!! I fixed peanut butter sandwiches with mine but piping hot
butter cornbread is fine too.
It was not really that "hot". It produced a "warm glow" all over the body.
My working partner said it was some of the best damn chili he'd ever had.
Feel free to improvise and use other types of peppers for your heat and of course use what seasoning that YOU enjoy.
This goes well with Beer. Hell, doesn't everything?
Enjoy. Wilson
a cheap way and quite effective way of spicing up chili is the old school pepperspray :icon_mrgreen: :thumb:
Recon I'll try that perhaps with rice or just some really crispy bread, the sort that scratches the roof of your mouth and really lets those flavours in..........and beer, of course.