BJ's Original Chili
Source of Recipe
the web
This recipe makes about 2 gallons of delicious chili.
1 lb dried small red beans
Sort and rinse beans with cold water. Place in a 4-qt cover saucepan;
cover with several inches of cold water and bring to boil over
medium-high heat. Cover, remove from heat and let sit overnight. Next
morning, drain and add cold water to cover by several inches; do not add
salt. Cover and bring to a simmer over medium heat. Cook 1-2 hours until
the beans are tender and the skins begin to pop, making sure beans are
covered with water the entire time.
Pour the water from the beans into a large stockpot; set aside the
beans. Place stockpot on medium heat and bring to a simmer.
3 tbs. vegetable oil
4 - 5 lbs lean ground chuck
In a 4-quart saucepan, heat the oil over medium-high heat. Add meat and
use a wire potato-masher to stir and breakup the meat as its cooking.
Add meat to the stockpot containing the bean water. Add the cooked beans
to the stockpot and stir with a wooden spoon. Now add all of the
remaining ingredients:
three 16-oz cans diced tomatoes
(including the juice) 6-oz can tomato paste
2 large yellow onions, diced
2 large green bell peppers, diced
1 tbs. crushed garlic
1/2 c dried parsley
1/2 c mild California chili powder
1/4 c hot New Mexico chili powder
1 tbs. ground cumin
2-1/2 tsp. ground oregano
1-1/2 tsp. ground black pepper
2 tbs. salt
1/2 c sugar
Stir well; add additional water (about 2 - 3 cups) to get the
consistency you want. Let simmer 2 hours over low heat,
Stirring occasionally and adding additional water as needed.
Garnish each serving with grated cheese and additional
chopped onion if desired. Oh, and don't forget the cornbread
or "Cheesy Corn Muffins"
|
|
member logon
