Chili #5, tomatoless
Source of Recipe
from George & Margaret Boland
Recipe Link: http://www.chilipaper.com/FRecipes/Fmains/Fchili/tomatoless_chili.htm
Chili #5, tomatoless
2 pounds chili meat- not ground meat! Lean - Lean - Lean!!!
...like beef cubes or roast cut into cubes
5 Tablespoons fresh chopped garlic More Garlic is Better!!!
2 Tablespoons Olive oil
USE A CAST IRON DUTCH OVEN OR LARGE CAST IRON SKILLET!!!
Combine above ingredients and cook over medium heat until meat looks
done, about 35 minutes.
Then add:
4 Tablespoons chili powder, or more (I add 6-8!)
4 Tablespoons flour
1/2 teaspoon ground black pepper
2 teaspoons salt -- I add less and salt at the table!!!
2 teaspoons ground cumin (maybe a little more but be careful!)
4-5 cups warm water
paprika for color
(the key is paprika and chili powder to make rich red color
...without the tomatoes!!!!)
1/2 good lager Beer! (and 1/2 or more for cook!!!! )
Cook 30 minutes longer without lid.
It is even better if cooked very slowly covered for about an hour!
Serve over cooked white rice and cooked pinto beans and chopped
onion on the side.
Top with grated Colby style chesse and of course, some good and
hot japalenos and TABASCO™ BRAND SAUCE!!!
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