||[Dec. 13th, 2001|03:09 pm]
Someone asked me for an email copy of my chili recipe (it's about the only thing I can cook), and since I now have it on my computer I figured I'd share here too.|
As with any recipe adjust the spices to your own tastes. I generally go heaver on the spices when I'm making it for people who I know like hot foods.
1) Brown 2 lbs ground beef with 2 onions (tennis ball size) chopped up (about 8-10 min.)
2 cans dark red kidney beans
2 cans tomatoes (chop-up if "whole")
1 can (med. size) V-8 juice
2 cans water
3. Add spices
celery salt (or regular) 1/4 TBS
black pepper 1/4 TBS
basil 1/4 TBS
cumin 1/4 TBS
thyme 1/4 TBS
garlic (1 clove-crushed or 1/4 TBS garlic power or salt)
chili powder 1/2 TBS
dried small peppers 3-4 crunched up & sprinkle in
A. Use large 1 1/2 gallon pan. Brown meat in skillet.
B. Use low flame after mixture starts to bubble. After simmering 1 hr add 1/2 to 2/3 can of beer. Simmer 20 minutes more.
C. For best results, cool, refrigerate, and heat the next day.