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Dave's Killer Chile




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 living in Texas and having lived here over
5
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!