Crazy Frank's Killer Chili
Source of Recipe
the web
List of Ingredients
1 large onion
3-4 large gloves of garlic
3 tablespoons of olive oil
2 to 2.5 pounds of chili grind beef
1 8 ounce can of tomato sauce
8 tablespoons of Dixon chile powder
2 teaspoons oregano
2 teaspoons of ground cumin seed
1 teaspoon cayenne red pepper
1 teaspoon paprika
1 teaspoon salt
2 tablespoon flour
1 1 pound can of dark red kidney beans
Recipe
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 being a native Texan, and having lived over 50 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!
Note: You may have noticed that in some places I used the word "chili", and in others the word "chile". This was done on purpose. The word for "pepper" in Spanish is "chile", and the New Mexicans refer to their powdered peppers
as "chile powder". Of course, we Texans had to customize the language a little, by changing "chile con carne" (peppers with meat) to just "chili" to describe this Texas taste treat.
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