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Dragonsbane Chili for a Horde




Source of Recipe


the web


List of Ingredients




4 lb. lean ground beef
4 - 15 or 16 oz. cans of kidney beans, drained, liquid reserved
4 - 28 oz. cans whole tomatoes
1 - 15 oz. can tomato sauce
8 medium yellow onions, chopped (4 cups)
1 tablespoon cumin
3 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons sugar
1 teaspoon salt (optional for those watching sodium intake)
shredded Monterey Jack or sharp Cheddar cheese.



Recipe



Dragon Tip of the Day: Use the gnomish device called a "food processor" to chop the onions. It will save many a tear from being shed. If you don't own one, try to beg, borrow or pilfer one.

In a very large, heavy skillet, brown the ground beef and onions. You will probably have to do this in batches. As you complete each batch, drain off most of the fat and transfer it to a large cauldron. Try to brown some of the meat and onions together in each batch, so the flavors mix. The ground beef must be cooked through, the onions need only to reach the translucent stage. Add the 4 cans of tomatoes. Roughly break up the tomatoes with a new-fangled device called a "potato masher." Whirling them around in the gnomish device does not work. Buying canned tomatoes that are already chopped does not work well, either. The chili will be too watery. We want chili, not soup.

Add the reserved kidney bean liquid, tomato sauce, sugar, cumin, chili powder, cayenne pepper, and salt. Bring to a boil, stirring frequently to keep the chili from burning on the bottom of the cauldron. Reduce heat and simmer, stirring about every 10-15 minutes, for an hour. Add the kidney beans. Return to a boil, stirring constantly. Lower heat and simmer 15 minutes longer. Serve with shredded cheese sprinkled on top.

Special notes: This recipe freezes very well and can be halved easily. Even if you're not expecting company, make a big batch and freeze it up in smaller batches to save yourself some work, and to save on firewood.