Wednesday, December 8, 2010

Chili Time

Sorry for the near-abandonment of the blog. My primary computer's web browser doesn't allow me to sign in for some reason so it's a hassle to create new posts.

With the weather getting colder here in Phoenix, I've had a craving for my chili. This isn't an old sacred family recipe. I cobbled this together after some trial and error during my long-ago time in Dallas. It's not even close to an authentic Texas chili recipe. I read dozens of chili recipes online and blogs and threw together the elements that sounded good. Eventually I settled on this and it usually comes out pretty tasty. I try to keep the spice level down, as I'm not a hard-core heat enthusiast. I prefer flavor over incendiary ingredients. I found grocery store generic spices work best for me usually. I tried high-quality spices and chili powders from the awesome Central Market in Plano, and man, I felt like the ill-fated at the end of Nazi in Raiders of the Lost Ark. It's nothing special and can be modified to one's tastes. I've used both beef and turkey for the meat and both work wonderfully.

Tim's Chili

1 lb ground sirloin
1 lb ground chuck
1 28oz can crushed tomatoes
2-3 tbl chipotle chili powder
2-3 tbl chili powder
1-2 tbl ground cumin
1-2 tbl onion powder
6-8 cloves fresh minced garlic
1 tbl coriander
1 can refried beans
1 can pinto beans
1 can whole kernel corn
1 jalapeno chile, finely chopped
1 Anaheim chile, finely chopped
1 medium to large white onion, diced
1 medium to large red onion, diced
1/8 to 1/4 tsp cayenne pepper
1 tsp Kosher salt
4 cups water
2 cans chicken stock

Brown meat and drain fat. In an 8-quart pot (that's what I used), combine meat with the
rest of the ingredients. Bring to a boil, stirring occasionally. Reduce heat to low and
simmer for 90 minutes, stirring every 10 minutes.

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