ISO: ISO: Home canning Recipe: Chili and beans, like the Hormel's stuff. . . d
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sally-in-ct
Enthusiast Member
REC: Sally's Chili
I refined this from several recipes....
3 - 4 pounds ground chuck (as lean as
possible)
3 - 4 cans dark red kidney beans (drained)
1/4 cup olive oil
1 1/2 cups chopped onion
1 1/2 tbl. minced garlic
2 hot chili peppers, minced (you can use hot
or mild, more or less, depending on your
taste!)
1 Bay leaf
1 tsp. oregano, crumbled
6 Tbl. good chili powder (again, the brand
and strength will determine the hotness or
depth. I use Spice Islands brand).
1 1/2 tsp. ground cumin
1 tsp. cayenne
1 1/2 tsp. paprika
1 tsp. fresh ground black pepper
8 tbl. flour
1 tbl. sugar
2 - 3 cups beef stock
1 large can (28 oz.)peeled and crushed
tomatoes
Heat oil in dutch oven or large, heavy
saucepan. Add meat, stirring frequesntly
until it loses its pink color. Drain off
accumulated fat, as much as possible.
Add onion, garlic, bay leaf, oregano, chili
powder, cumin, cayenne, black pepper, paprika
and chili peppers.
Stir well. Cover pan and saute about 5
minutes. Stir in flour, blend well. Add
stock, tomatoes, bring to a boil.
Reduce flame, simmer 1 hour over LOW heat.
Check every 10 minutes or so and stir to
prevent sticking.
Add drained beans, sugar. Simmer 1 hour
longer - add salt if necessary. Stir
frequently to prevent sticking and burning.
I serve this over rice with chopped lettuce,
onions and grated cheese on the side.
Note: If you omit the beans I would decrease
the amount of liquid by about half, otherwise
it might be too soupy.
I refined this from several recipes....
3 - 4 pounds ground chuck (as lean as
possible)
3 - 4 cans dark red kidney beans (drained)
1/4 cup olive oil
1 1/2 cups chopped onion
1 1/2 tbl. minced garlic
2 hot chili peppers, minced (you can use hot
or mild, more or less, depending on your
taste!)
1 Bay leaf
1 tsp. oregano, crumbled
6 Tbl. good chili powder (again, the brand
and strength will determine the hotness or
depth. I use Spice Islands brand).
1 1/2 tsp. ground cumin
1 tsp. cayenne
1 1/2 tsp. paprika
1 tsp. fresh ground black pepper
8 tbl. flour
1 tbl. sugar
2 - 3 cups beef stock
1 large can (28 oz.)peeled and crushed
tomatoes
Heat oil in dutch oven or large, heavy
saucepan. Add meat, stirring frequesntly
until it loses its pink color. Drain off
accumulated fat, as much as possible.
Add onion, garlic, bay leaf, oregano, chili
powder, cumin, cayenne, black pepper, paprika
and chili peppers.
Stir well. Cover pan and saute about 5
minutes. Stir in flour, blend well. Add
stock, tomatoes, bring to a boil.
Reduce flame, simmer 1 hour over LOW heat.
Check every 10 minutes or so and stir to
prevent sticking.
Add drained beans, sugar. Simmer 1 hour
longer - add salt if necessary. Stir
frequently to prevent sticking and burning.
I serve this over rice with chopped lettuce,
onions and grated cheese on the side.
Note: If you omit the beans I would decrease
the amount of liquid by about half, otherwise
it might be too soupy.
And another link ... Canned Chili Recipe.
http://www.cdkitchen.com/recipes/recs/15/Canned_Chili18951.shtml
http://www.cdkitchen.com/recipes/recs/15/Canned_Chili18951.shtml