* 2 pounds of ground beef
* 1 large red onion, chopped
* 4 teaspoons of minced garlic
* 2 teaspoons of olive oil to saute onion and garlic
* 2 teaspoons of olive oil to saute onion and garlic
* 2 small jalapeno peppers or more for heat, seeded and
minced
* 1 large red bell pepper finely chopped
* 2 celery sticks, finely chopped
* 1 teaspoon oregano
* 1 teaspoon ground cumin
* 3 Tablespoons chili powder
* 2 teaspoons cayenne pepper
* 1 teaspoon salt
* 1 teaspoon black pepper
* 6 (16 oz.) cans of kidney beans, leave liquid
* 2 (15 oz.) can tomato sauce
* 1 (29 oz.) can pureed tomatoes
First put 2 teaspoons of olive oil in a small sauce pan at medium heat to saute onion and garlic, then set aside.
In a separate pot brown 2 pounds of hamburger. You may drain the fat off the hamburger if you want but I leave it in because it gives it flavor.
Next dump in the sauteed onion, garlic and all the rest of the ingredients into the hamburger and bring it to a boil. Once it boils, reduce the heat and simmer for an hour covered. (The other option it you can watch it is put it on the lowest heat setting possible without a lid and let it slow cook for about 3 hours which is my choice.)
It’ll serve 8 total; Cowboys or Cowgirls.
Footnote: If you’d like to,
“Cowboy-Up” your Chile experience pre-bake some russet potatoes before you make the Chile.
Buy a bag of shredded Mexican Cheese, a container of sour
cream, bacon bits, a bag of Frito's Chile Cheese Chips and slice up some avocado. Cut the tater in half, pour Chili over it, then a little sour cream
and some avocado over the Chile, then sprinkle the shredded cheese and bacon
bits and lastly put a hand full of chips on the top and then,“YOU”RE OFF TO THE
RODEO!”
PS: For many the Chile experience can’t be enjoyed unless
it’s accompanied by a good Mexican Beer. Here are my recommendations.
My Top 3 Mexican Beer’s:
* Pacifico
* Dos Equis
* DarkNegra Modelo
