Cinfully Good Chili
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| Recipe Rating: | |
| Category: | Chili |
| Collections: | The Great Tailgate! |
| Serves: | 6 |
| Prep Time: | 15 Min |
| Cook Time: | 1 Hr |
Ingredients
| 2 lb | lean hamburger or hamburger/venison blend |
| 1 md | bell pepper - chopped |
| 1 md | onion - chopped |
| 3 Tbsp | minced garlic |
| 3 Tbsp | olive oil |
| 1/4 tsp | cayenne pepper |
| 1 tsp | onion powder |
| 1 tsp | ground cumin |
| 1 sm | bay leaf or 1/2 of larger leaf |
| 3 Tbsp | chili powder |
| 1 tsp | paprika ( i prefer hungarian smoked but any will do) |
| 1 tsp | salt or salt to taste |
| 1 can(s) | 8 oz of tomatosauce |
| 1 tsp | brown sugar |
| 1 can(s) | 14.5 oz can diced tomatoes |
| 1/2 can(s) | 3 oz tomato paste |
| 1 can(s) | 15 oz can *ranch style beans |
| 1 c | cold coffee (this mornings leftovers are great) shhhh this is my secret ingredient! |
Cynthia Creamer-Pirtle
Well Seasoned
Lufkin, TX (pop. 35,067)
CynNTexas
Member Since Nov 2011
Cynthia's Notes:
Growing up an army brat with family scattered from Texas to Michigan to Florida and Georgia, I was introduced to a wide variety of foods from all over. My yankee family made blande chili that seemed more tomatoes than anything. It was good but something was missing. My Texas cousins made it so hot you couldn't taste it. The Floridians put curry in it, and well, that just aint right. I don't think the clan in Georgia made any. I began a mission for the perfect blend of these dishes and by the time I was thirty I was pretty well known for my Chili. I sure hope ya'll like it!!
Growing up an army brat with family scattered from Texas to Michigan to Florida and Georgia, I was introduced to a wide variety of foods from all over. My yankee family made blande chili that seemed more tomatoes than anything. It was good but something was missing. My Texas cousins made it so hot you couldn't taste it. The Floridians put curry in it, and well, that just aint right. I don't think the clan in Georgia made any. I began a mission for the perfect blend of these dishes and by the time I was thirty I was pretty well known for my Chili. I sure hope ya'll like it!!
Comments from the Test Kitchen:
Now this is a good all round chili! There is some wonderful spice, but it's not too hot. Perfect for everyone to enjoy. Directions
Brown ground meat in a large pot or iron kettle (my preference). Drain any grease off of meat in a colander and rinse with hot water. Return to pot.
Saute onion, bell pepper and minced garlic in olive oil until onions are translucent. Add to ground meat.
Add all remaining ingredients and simmer on low for 1 to 2 hours, adding water in half cup increments if chili becomes too thick.
Cayenne pepper can be increased by 1/4 teaspoon increments if a hotter chili is preferred.
My family enjoys cornbread with this dish and we like to top it with thinly sliced scallions, sour cream, cheddar cheese and fresh chopped cilantro. A bit of minced jalapeno will bring tears to your eyes if you feel so inclined by individuals, but I think it'll bring tears to your eyes just cause it's gooood!
Kiss the Chef
Chili Lovers
College Bound
Daughters of the KING
Sherry, nothing cultured about Ranch Style Beans. They are a brand name for Southwest flavored pinto beans. Kidney beans work well too, I often use both. Just add a little extra Chili powder to taste. They are a popular item here in the backwoods of East Texas. Happy New Year!
but thought I would try your secret (a cup of coffee), Yummy. Will make it a permanent ingredient in my already popular Chili. Thankyou.