The Ultimate Chili For Real |
|
 |
Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
|
This is not your average chili...this is much better...at least that's what everyone has told me. I've never been one to toot my own horn, so if you don't like this, please give me constructive criticism!! I have a hunch you'll like it, though. Read more . :) Ingredients:
1 1/2 lbs ground sirloin or chuck (whichever you prefer) |
salt and pepper to taste |
little more than a dash of celery salt |
1 can light red kidney beans (with all juice) |
2 cans of bush's spicy hot chili beans with all juice (believe me, it's not too much) |
3 cans of mexican style stewed tomatoes with all juice and cut into bite-size pieces |
1/2 of a bunch of celery, chopped |
2 large luscious red peppers, chopped |
1 red onion (yes, red) |
1/2 cup red wine vinegar |
3 tbsp chili powder |
2 tsp ground cumin |
2 tsp dried parsley, or a little more fresh if you're ambitious |
2 tbsp dried sweet basil or once again, more of fresh basil, if you're overly ambitious |
2 tbsp worcestershire sauce |
3/4 cup sweet red wine (i use shiraz) |
1/3 cup fresh cilantro |
Directions:
1. In large stockpot, cook ground sirloin until evenly browned and season to taste with salt and pepper
2. Chop your veggies while the beef is browning
3. Cut the stewed tomatoes into smaller pieces, if you'd like
4. Add all dry or fresh spices to sirloin and mix well
5. Add beans, tomatoes, celery, red bell peppers and red wine vinegar
6. Mix well and bring to almost a boil...barely bubbles. :)
7. Reduce heat to low and simmer for at least 6-8 hours and add the wine within the last hour
8. This is very good the first day, excellent the second day and by the third day, even if it's just you, there probably won't be any left. :)
|
|