Saturday, January 19, 2008

The Big Chill(i) is back...

Didn't take long either. It was up to 34 degrees here yesterday and now it's almost down to no temperature. Now I can make that chili I've been threatening to. Real chili is spicy, really meaty and no beans are allowed. If you've got to add beans use black beans slightly sauteed in olive oil first. Here's the recipe for sweaty temples and runny noses:

2 Cans of Tomato paste

2 Cans of Tomato puree

2 Cans of crushed tomatoes

2 lbs of your choice of meat diced into 1/2 inch chunks. (I like to use venison or sirloin tips)

1 lb of ground beef (lean)

4 tablespoons of chili spice

1 tablespoon of cinnamon

2 tablespoons of sea salt

2 tablespoons of garlic seasoning

2 fresh cloves of garlic smashed and diced

1 Habenero chili pepper diced (careful- don't touch your face or eyes when doing this part)

1 red and 1 green pepper diced

1 whole white or red onion diced (2 if they're small)

3 Shots of whiskey ( pick your poison- I like to use JD)


Put the crushed tomatoes, the paste and puree into a large pot and put it on low. Get to dicing the veggies while you brown up the meat in a large frying pan and spice it with pepper or your favorite meat rubs. When the meat is browned (not well-done) put it into the pot with the tomato squeezin's and mix it up. Put the dice veggies into the frying pan and sauté them just long enough to get a little brown going on them and then toss them into the mix. Add your spices and let that cook on low for about 3-4 hours stirring occasionally and tasting and adding spices you like as needed..( there's your out for snitching a sample) Some fresh bread is great to put on the side when you deliver it to the bowls. Keep tissues handy for those folks who start tearing up and sweatin' it out.... Enjoy!


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