What are some ingredients you like to add to your Chili recipe that perhaps many people don't?
I use stock, but a little beer in there sounds good. There's no law against doing a little doctoring...its just that beans and ground beef sound a little extreme to me.
Prunella Farquar's Texas Chili
2 lbs lean beef, chunked
1 lb pork, chunked
1/2 tsp ground cumin seed
2 onions chopped
7 cloves of garlic
4-6 Tabs bacon fat
2 cups mighty fine beef stock
1 cup chopped canned tomatoes
6 -10 Tabs of chili powder (However hot you like it)
2 Tabs flour
1 bay leaf
1 tsp dried basil
In heavy chili pot, brown the meat, onions and garlic in hot bacon fat. Add boiling beef stock and tomatoes and bring again to a boil. Cover and simmer very gently for about an hour. Blend chili powder and flour in a little hot liquid from the pot and then add this back to the pot along with the remaining seasonings. Continue gentle simmering until the meat is tender and the chili thickened.
You may want to keep your beer ice cold and have it handy.
Not me, because I don't like chile, but my second son, James, the chef puts hot sauce over it.
The closest to home made chili I do is made with one of the chili seasoning packs..
Josi often makes us chili, but hers is mind and from a kit purchased at the grocery store. I don't mind that its from a kit, it's actually quite good and I can 'heat it up with hot sauce, usually packets from Wendy's.
Back in the hunting days, I used venison.
I read about adding chocolate to chili and only tried it once, but I didn't have the right kind of chocolate. I cheated and used Nesquik. LOL It was interesting though. And I make my chili with ground turkey instead of ground beef.
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