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Thursday, January 18, 2007

Thick and Meaty Chili

Shrug sent this one in. She writes:

It's snowing here again, and snow always reminds me to make a big pot of chili. To me, there's nothing better to make when you're trapped inside and there's nothing better to eat after a long day of shoveling. This recipe produces a nice savory chili—not too spicy but very flavorful.

The thing about chili is the longer you let it simmer, the more flavorful it will be. I usually start making it around lunch time and let it simmer until dinner. However, if you don't have the time for an all-day meal, this recipe can be made on the stovetop using a Dutch Oven (4-5 qt pan with lid), and you can cut the simmer times down dramatically. Once you've browned the ground beef, you can add all of the ingredients at once, get it to where the mixture is heated through, and serve.


Thick and Meaty Chili

Ingredients:
  1. 2-3 lbs ground beef
  2. 2 cans diced tomatoes
  3. 1 can tomato sauce
  4. 1 can dark kidney beans
  5. 1 can pinto beans
  6. ½ packet chili seasoning mix (any brand)
  7. 1 T dried minced onion
  8. 1 T steak sauce
  9. 2 beef bouillon cubes
  10. 1 can tomato soup
Directions:
  1. Brown ground beef.
  2. While beef is browning, open cans of tomatoes, sauce and beans. (Do not drain any of them.)
  3. Place contents of cans in crock pot or slow cooker.
  4. Turn temperature setting on high.
  5. When beef is finished browning, add it into your crock pot.
  6. Stir until well combined.
  7. Add chili seasonings and minced onion.
  8. Stir.
  9. Allow mixture to cook for approximately 1 hour – stirring occasionally.
  10. Add steak sauce and bouillon cubes.
  11. Stir.
  12. Allow to cook for another hour or so – stirring occasionally.
  13. Add undiluted tomato soup.
  14. Stir until well combined.
  15. Allow to cook for another hour or so.



Good Chili is not easy to make. Shrug is right. You must let it simmer for quite some time. Additionally, remember if you are cooking kosher, you should let the beans sit is water alone for at least a half hour to make sure all the little nasty bugs are out. (Bags of beans have a habit coming with small little bugs.)

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