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Harry's High Test Chili




Source of Recipe


the web


List of Ingredients




1-1/2 lbs. lean ground beef
14 oz. can red kidney beans
28 oz. can plum tomatoes
1 medium tomato
13 oz. can tomato paste
2 tablespoons chili powder
2 tablespoons oregano powder
2 tablespoons onion salt
2 tablespoons garlic powder
1/2 head (don't panic!) fresh garlic
1-1/2 cups water!


Kitchenware:

2" deep Teflon-coated fry pan (the deeper, the less hassle!)
Wire-mesh strainer
Slow cooker
Garlic press (optional)

Recipe



Melt 2 tablespoons butter or margarine in fry pan on stove element turned on to just below high
(setting 8-1/2 to 9 on a dial going to 10 - High). Dump in the ground beef, breaking it up evenly
with the side of a fork, and turning it over from time to time while adding (sprinkling on) the onion salt,
garlic powder, chili powder and oregano powder. Add about 1/2 cup water at this time to keep mixture moist.

When mixture is slowly boiling, chop up the plum tomatoes and add to the mixture along with the juice in the can.
Stir well. Empty contents of can of red kidney beans first into a wire-mesh strainer (collander?) and rinse off the
accompanying syrup under running water. (This largely eliminates the phenomenon of flatulation!)

Now, stir the kidney beans into mixture on stove. At this time, plug in your slow cooker and turn
setting to High or 350 degrees. Empty contents in fry pan into slow cooker.

Into the slow cooker, now add the 1/2 head of fresh garlic, ensuring pieces are finely chopped - you may wish
to crush the pieces first in a hand-held garlic press. Stir mixture well. Add the tomato paste and remaining 1 cup water!
Stir mixture well again. Finally, finely chop the tomato and add to the mixture. Stir well and place cover on slow cooker.
Cook at 350 degrees for about an hour, then reduce heat to low, or simmer. You're done!!

The entire preparation process is less arduous than it seems - and I think you'll agree the final product is worth the trouble in any case!

May be served anytime after an hour. This chili will keep in the slow cooker an entire day on the simmer or low setting -
and it seems to taste better the longer it simmers!! Tastes great with lightly buttered toast!!