Braggin' Rights -- Chili
|Serves:||4 to 6 quarts|
|Cooking Method:||Stove Top|
|2 1/2 to 3 lb||lean ground hamburger. ground sirloin is an extra treat|
|1 can(s)||large 29 oz. hunt's diced tomatoes no additives|
|1 can(s)||large 29 oz, hunt's crushed tomatoes no additives|
|2 can(s)||15 oz. each joan of arc kidney beans dark drained and rinsed|
|2 can(s)||15 oz. each joan of arc kidney beans light drained and rinsed|
|1 can(s)||15 oz. bush's black beans drained and rinsed|
|1 can(s)||15 oz. bush's northern beans drained and rinsed|
|1||large onion large dice|
|4 to 8||slices nacho style "mild" jalopeno pepper diced|
|2 tsp||cumin dry spice|
|2 Tbsp||chili powder dry prefer mexene in blue bottle|
|1 1/2 tsp||salt|
|1/2 tsp||black pepper|
|water as needed|
Among five contestants this Chili took every 7 out of 8 votes cast during our last Chili Cook Off.
Guess it earned it's Title. Much of it had to do with my "Special" Hot Chilis/Pepper powder, which see. And, an ample amount of meat.
I make my Chili so that 5 and 6 year old's can eat it. I at time like it mild other times hot. I then let those that indulge provide the degree of "heat" to their liking, when they are served up a bowl. And -- I provide the means to do it.
Sliced Corn Bread is an excellent accompaniment. I note the "Brand Names" used. It's the only way to insure consistency, and be able to duplicate it time after time.
We were totally wowed by the flavor of this chili. It has the perfect amount of "classic" chili seasoning and the heat level is just right.