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JT’s Red-X Chili




Source of Recipe


the web


List of Ingredients




3 yellow onions
3 # breakfast sausage - No Jimmy Dean (get some good Carrollo’s from the City Market)
1 # Bilbao chorizo (soft Mexican chorizo is fine)
1/4 C. Basil
1/4 C. Garlic
1/4 C. ground cinnamon
1/8 C. nutmeg
1/2 C. cumin
1/2 C. chili powder
3/4 C. brown sugar
1 1/2 gallon beef stock
12 C. Pinto beans
1 Qt. Tomato paste
4 lb’s of ground beef (no Lean beef -- fat savors the chili powder)
1/4 C. salt (to taste)
1/4 C. black pepper (to taste)
1/4 C. Tabasco (preference)
1/4 C. olive oil

Recipe



The key to good chili is to get everything in front of you so that you can add when lacking in taste. Beans should be prepared ahead of time, and be hot and ready to go.

First, get a 12 in. skillet hot and fry your ground chorizo and ground sausage. Add this to your stock pot of beans when finished.

In another 12 in. skillet, again red hot, add olive oil. Sauté quickly your onions, garlic and 1/2 your basil.

Add ground beef a pound at a time, brown. You must add chili powder, cumin, nutmeg and a little brown sugar right from the start so that the meat absorbs the seasoning.

Season with black pepper and salt. Remember to divide your spices according to how much beef you are adding.

Add all browned, ground beef to the stock pot of beans and sausage.

Once the above is completed add your tomato paste to the beans/meat mixture.

Add the rest of your spices and brown sugar. Then start adding your beef stock until you reach your desired consistency.

Add Tabasco to your desired heat range.

Remember, if you make it too soupy, just let it simmer on heat longer to reduce the mixture. The longer is simmers, the more your spices balance out.

Nice adds; Shredded smoked Gouda cheese and oyster crackers, topped with basil chifonade.