This recipe can be customized to varying degrees of spiciness, this basic recipe serves as a jumping off place for experimentation. If for example you’re crazy about green bell peppers, add them, or perhaps jalapeno for tongue fire.
1lb. ground beef 15 % fat
1 lb ground turkey (if you want lean) otherwise use pork.
1 can mild roasted peppers with onion( Rotel or Hunts are good)
1 large can of chili sauce – in Mexican section of supermarket
2 large cans kidney beans
1 large can of diced tomatoes (or 2 regular)
2 medium onions chopped
2-3 stalks celery chopped fine
1/4 cup olive oil or other healthy oil
1 rounded tbsp mild chili powder
1-2 tsp cumin
1 rounded tbsp sugar
1/4 -1/2 tsp black pepper
1/3 cup soy sauce or bullion cube with 1/2 cup H2o
Salt to taste, but remember the soy sauce is salty.
-Brown ground meat in the oil on med. high, in at least a six quart stock pot or other big pot.
-Add the onion and celery after the meat changes color. Then add the diced tomatoes. Wait five minutes for tomatoes to break down a bit, then add the chili sauce. Wait until this heats up, then add your spices, sugar and soy sauce.
-Simmer on low for at least an hour. More is best.
-Do NOT add the kidney beans until the last ten minutes!
-Serves 8 at least – serve in ceramic bowls with shredded cheddar or Mexican Queso blanco.
-I like to have a salad with fruit in it ( apple, tangerines, or grapes) to cool the mouth. Also, you can serve the chili with warm corn tortillas or crumble some tortilla chips on top with the cheese for a decadent indulgence!
-Remember you can add what you want. Carrots, cilantro, different bean types, or more or less of any ingredient. Have a good time cooking!
chili with celery
All chili recipes are individual. There are as many varieties as people who cook chili. Here we have one with celery, ground beef, sauce and kidney beans.
big pot o’ chili
All chili recipes are individual. There are as many varieties as people who cook chili. Here we show many types of beans with ground beef. The sauce can be made with canned chili sauce or made through along simmering process over days.
a bowl of chili
There are as many varieties as people who cook chili. Watch out for the jalapenos though! One can vary the spiciness of course: Mild Medium Hot or Breathless. Be careful though, do not fool around with anyone’s comfort level.
All chili recipes are individual. There are as many varieties as people who cook chili. Toppings range from a selection of cheeses to crumbled crackers, tortilla chips or sour cream and corn kernels.
big copper pots
A huge pot is essential to cook and simmer your chili. These copper pots are from Buckingham Palace kitchen pantry. Copper conducts the heat source best, but enamel or cast iron will work almost as well.