Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Felipes Chili




Source of Recipe


Maya Paradise


List of Ingredients




1 lb red beans, black beans, or kidney beans
1 lb ground beef
8 italian tomatos, chopped
2 medium onions, chopped
6 small limes (juice only)
3 sweet green peppers
5 fresh basil leaves or cilantro leaves, finely chopped
1 pkg Mahler powdered chicken consomme
1 level teaspoon salt or garlic salt
1 teaspoon sugar
1 heaping tablespoon instant coffee
2 tablespoons red chili powder, or to taste
small amount of flour


Recipe



Soak beans in water for 2 hours to rehydrate, then pressure cook for 8 to 10 minutes. The idea is to cook the beans without causing them to burst.

While the beans are in the pressure cooker, combine the tomatos, onions, lime juice and chicken consomme powder in a saucepan and simmer. When the mixture is cooked down (10-15 mins) stir in the drained hot cooked beans from the pressure cooker using a perforated spoon or ladle (retain the water from the beans to add later if needed). While this mixture is simmering, fry the beef in a frypan until it is dry. Cook the beef evenly until all juices are consumed and a small part has even begun to toast a bit. Then, stir the beef into the mixture. The chili mixture should be slightly watery at this point, maybe 1/4 inch of water on the top. If needed, add the bean water from the pressure cooker to thin the mixture. Stir often.

Important: From this point on, cook over very low heat. All of the components are now cooked so very little heat is needed. The mixture should not be bubbling. Just keep the temperature hot to let the spices and acids work. Stir periodically and scrape the bottom to make sure nothing is sticking. If the mixture sticks to the bottom and burns it will ruin the flavor of the chili.

Note: Do not use a bare metal pot (especially aluminum) to cook the tomato mixture or the final mixture. Use only an enameled pot.

Next, remove seeds from the sweet peppers, chop coarsely and add to the mixture. Slowly add the salt, sugar, instant coffee, chili powder and spice leaves (basil) while stirring slowly. Always stir gently to damage the beans as little as possible. If the mixture is still too watery, add a small amount of flour while stirring constantly. Add slowly to avoid lumps.

Keep the chili mixture hot for 2 hours in the covered pot using very little heat. Stir periodically. To keep the heat low and prevent burning, I shut the stove off most of the time, and light the flame periodically while stirring to reheat.

Serve in soup bowls with grated cheddar cheese, sour cream and bread.

For the best flavor, store in the refrigerator for 1 or 2 days, reheat and serve. It is very easy to burn the chili during reheating so be careful.