Chilly? CHILI!!!

[perc-o-prince]

OK,

There are more ways to make chili than there are to, well, do most anything! Then of course there's the debate of chunk vs. ground meat, smooth or chunky tomato products...

I start with slowly browned diced onions (4 lg) and celery (4 lg ribs), 1/2 at a time (browned in bacon renderings!). In the 2nd batch I add finely chopped garlic (about 1 small bulb). When it's ready I deglaze with about 1c red wine and scrape up all the fond. Here's the first half.[this post was last edited: 11/3/2011-18:12]

 

[perc-o-prince]

While the onions and celery are going, I put stew beef on the grill (about 1.5#), season with garlic and pepper, and put some color on it.

 

[perc-o-prince]

When the onion/celery/garlic/wine are emptied out of the copper pan, I brown some burger (about 1.5#) and break it up into smaller chunks, but don't crumble. After draining, I stir about 2T Worcestershire into it before dumping it in the slow cooker. I also cut the stew beef chunks into larger bite-sized pieces and throw those in. Finely dice 2 large Cubanelle peppers and throw them in too.

I didn't take a lot of pix of just dumping stuff in, 'cause it's just dumping stuff in!

Now, 2-28oz cans of diced tomatoes, 1-15oz tomato sauce, and 1-6oz paste. Don't like it chunky? Sub crushed tomatoes for the diced! 2-15oz cans of drained kidney beans are next; one each light and dark red.

Seasoning is to taste. I add about 1/16t ground cinnamon, 1/8t ground nutmeg, 2T granulated garlic, 2T parsley flakes, 1/2t ground cumin, 2T chili powder. You might want to add salt, but I don't. I would add more chili and cumin, but Rich prefers I don't. Cooker on HI for about 4-5 hours.

 

[perc-o-prince]

For my bowl, I pop some chili and cumin in there before serving and mix them in. Not the same as cooking it in, but a good way to keep everyone happy! I like diced jalepeno as a mix-in, as well as some corn! If I'd have had more room in the cooker, I would have added another can of beans and probably about a pound of frozen corn. Mixing the corn in your own bowl leaves it with some bite, though! A little sharp cheddar on top.

 

[mattl]

Wow, I just ate dinner and you're making me hungry!  This looks like a keeper, I'll add it to my saved AW recipes--Thanks!

 

[kevin313]

WOW!! This looks incredible! I especially love the cinnamon and nutmeg in the chili and the two different cuts of beef. Don't know if I've seen a Cubanelle pepper around here, but I'll look for it.

This is one I've gotta try! Thanks for sharing the recipe.

 

[polkanut]

A little brown sugar will help cut down on the acidity from the tomatoes if need be.  Looks scrumptious, and I bet it tastes even better. 

 

[perc-o-prince]

Kevin- the Cubanelle is also called an Italian sweet or frying pepper. They may be called something else near you, but they're about 6-8" long and light in color- yellowish-green to light green (or red) depending on the age. I use these because they're milder in flavor and Rich isn't too keen on cooked green pepper (I use red for stuffed peppers).

Tim- CRAP! I forgot to add that I did pop 2T of sugar in there. Didn't use brown- will have to try it next time! It still has a bit of acidity but not too strong.

Chuck

http://en.wikipedia.org/wiki/Cubanelle

 

[mattl]

Kevin, meijer has Cubanelle peppers, at least around here....

 

[perc-o-prince]

Kevin, meijer has Cubanelle peppers, at least around here...

Again, they have a mild pepper flavor. If you'd like a bit more, use red or green bell. As I said, I'd use green, but the flavor of cooked green peppers doesn't do anything for Rich other than come back again!