Harry's Best Gourmet Chili
Source of Recipe
Harry's Best
List of Ingredients
# 1 large onion
# 5 or 6 cloves fresh garlic
# 1 large green bell pepper
# 1 large red bell pepper
# 2 Tbs. canola or corn oil
# 1 lb. coarsely ground beef
# 1 lb. bulk Italian sausage
# 1 15 oz. can tomato sauce
# 1 1/2 (12 oz.) cans beer
# 1/2 bag (3 Tbs.) Harry's Best chili mix (bag with red stuff from kit)
# 1/2 bag (2 Tbs.) Harry's Best mesa corn flour (bag with yellow stuff from kit)
# 1 medium can (16 oz.) dark red kidney beans (optional)
# 1 medium can (16 oz.) pinto beans (optional)
# 1 medium can (16 oz.) corn kernels or 1 small package frozen (optional)Recipe
Ladies and Gentlemen, Start your Fires
Start by making sure you have all the ingredients together and prepared (click on any item above you have a question on). Or print these pages out so you don't have to keep running back to your computer.
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Heat pot on medium-high with the oil. Let warm for about a minute.
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Put in the onions and garlic and stir until they become translucent, about 2 or 3 min.
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Bell peppers go in next, stir until they change color, about 3 min.
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Remove this mixture into a bowl and set aside, it will be used again shortly.
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Now put the bulk Italian sausage in (or the beef if you're not using any pork), stirring and breaking it up into smaller chunks. Stir until the pork looses most of it's pink color, 5 min. or so.
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Add the beef and stir and break it up. Cook this meat mixture until all of it looses it's pink color, about 5 -10 min. Now, tilt the pot and move the meat mixture out of the way with your spoon and check for fat. If there is too much, remove it (a turkey baster works great for this).
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Leaving the meat mixture in the pot, add the onion/garlic/bell pepper mixture along with the tomato sauce and 1 can of beer (or water). Bring to a boil then turn down the heat and simmer, covered, for about 30 min. Check and stir about every 10 min. to make sure it's not sticking to the bottom.
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Now add 1/2 bag (3 Tbs.) Harry's Best Chili Spice while stirring. Cook, covered, for 1 - 2 hours to release all the flavors. Make sure your range is on the lowest setting as we don't want it to burn during this step. Check frequently and stir (wait till you experience the wonderful aroma, you'll want to eat it now!). You'll find increasing difficulty keeping folks away so keep your big wooden spoon handy! :-)
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If you plan to make Texas style chili (no beans), you're almost done. Take 1/2 can of beer (or water) and put into a bowl. Add 1/2 bag (2 Tbs.) Harry's Best corn flour and whisk until it becomes a smooth but flowable thick liquid (use a fork if you don't have a whisk). Turn the heat up on the range until the pot is good and hot (not too long, don't burn it), and add the flour while stirring the chili to mix. Turn the heat down and simmer until the corn flour thickener has set, about 10 - 15 min. Chili is now ready to serve.
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If you plan to use the optional beans and/or corn kernels, add them after the flour step and allow the pot to warm up. Just make sure the beans have been rinsed and well drained and also drain the corn kernels ( you don't need to rinse those unless you're on a low-salt diet).
You are now ready to enjoy a real bowl of red. Get ready to enjoy the compliments.
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