member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

Recipe Categories:

    Crazy Frank's Killer Chili


    Source of Recipe


    the web

    List of Ingredients




    o 1 large onion
    o 3-4 large gloves of garlic
    o 3 tablespoons of olive oil
    o 2 to 2.5 pounds of chili grind beef
    o 1 8 ounce can of tomato sauce
    o 8 tablespoons of Dixon chile powder
    o 2 teaspoons oregano
    o 2 teaspoons of ground cumin seed
    o 1 teaspoon cayenne red pepper
    o 1 teaspoon paprika
    o 1 teaspoon salt
    o 2 tablespoon flour
    o 1 1 pound can of dark red kidney beans

    Recipe



    I use a 5 quart cast iron kettle to cook this in, and it just about half

    fills it. Start by chopping the large onion, and crushing the garlic,
    and
    then saute these together in one tablespoon of olive oil. I use a medium

    hot setting (5.5 on my Jenn-Air), and saute until tender. Then add the
    chili grind beef and brown it. Add the 8 ounce can of tomato sauce, and
    two
    cans of warm water. Reduce the heat to simmer, (1.5 to 2.0 on Jenn-Air),

    and let the temperature stabilize at a low simmer.

    Take a piece of wax paper and spoon the chile powder, oregano, cumin,
    red
    pepper, paprika, and salt out on it. I am pretty generous with the
    measurements, with all except the chile powder being pretty much
    heaping.
    Then add the spices to the pot, being careful not to burn them. Chile
    powder is especially susceptible to scorching. Stir the spices in, cover

    and simmer this for 45 minutes or an hour, stirring occasionally.

    In a small cast iron skillet, combine two tablespoons of flour, and two
    tablespoons of olive oil, and brown the flour to make a roux. Cook it at

    medium heat until the mixture is light brown. Then carefully add about
    two
    thirds of a cup of water and continue cooking a little longer until it
    thickens. Stir this into the chili pot to tighten the chili, and simmer
    it
    another 20 minutes of so.

    One of the nice things about being a native Texan, and having lived over
    50
    years in Texas, is that if I want to put beans in my chili, I can, and
    nobody can say much about it. Drain the juice off the kidney beans, and
    rinse them several times in cold water. Then add the can of beans to the

    chili pot, and simmer another 20-30 minutes to heat the beans up
    thoroughly. Or, if you don't want beans in your chili, leave them out.

    Serve this delicious concoction with saltine crackers, and an
    appropriate
    beverage. After you have had about half a bowl, your scalp should start
    to
    perspire just a little. Then you will know that you made it right!

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |