It's National Hot and Spicy Day. What sounds better than a big, hot bowl of chili? I varied a little from our usual recipe. This one differs both in vegetables and spices. It also has a tiny touch of cinnamon and a little bit of chocolate. It smells divine, and tastes even better!
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| The Fantastic Chili Line-Up |
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| Start by chopping your vegetables and pre-measuring your ingredients. It looks like a long list of ingredients, but 7 of them are canned, and 5 of them are herbs and spices. It's not nearly as daunting as it looks, especially if you get organized ahead of time. |
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| Brown beef until no longer pink. Be sure to season well with salt and pepper. |
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| Saute vegetables for 15 minutes. |
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| Combine sauteed vegetable mixture with drained beef. |
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| Combine in a large Dutch oven or soup pot. |
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| Add ingredients in order listed on recipe. |
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| Combine all ingredients together and simmer for 2 hours. |
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| Happy National Hot & Spicy Day! |
Fantastic Chili
1/2 cup vegetable oil
3 stalks of celery, diced
4 yellow onions, minced
14 cloves garlic, minced
3 jalapeno peppers, seeded and diced
5 canned chipotle peppers, diced
3 tablespoons fresh cilantro, chopped
5 pounds ground beef
3 cans (14.5 ounces) diced tomatoes
1 tablespoon cumin
1 1/2 cups PLUS 4 tablespoons chili powder
3 bay leaves
6 tablespoons dark tequila
5 tablespoons dark beer
hot pepper sauce to taste
3 cans (14.5 ounces) tomato sauce
6 tablespoons tomato paste
1 1/2 teaspoons oregano
1/2 teaspoon cinnamon
1 1/2 ounces semi-sweet chocolate
Heat oil in a large skillet over medium low heat. Add celery, onions, garlic, jalapenos, chipotles and cilantro. Saute for 15 minutes. In a separate large skillet, saute beef until pink no longer remains. Be sure and season beef well with salt and pepper. Drain grease from meat. Combine the sauteed vegetable mixture with the beef and add the remaining ingredients in order listed. Stir well and simmer 2 hours on the stove top.
Prep Time: Approximately 30 minutes Cook Time: Approximately 2 hours
1/2 cup vegetable oil
3 stalks of celery, diced
4 yellow onions, minced
14 cloves garlic, minced
3 jalapeno peppers, seeded and diced
5 canned chipotle peppers, diced
3 tablespoons fresh cilantro, chopped
5 pounds ground beef
3 cans (14.5 ounces) diced tomatoes
1 tablespoon cumin
1 1/2 cups PLUS 4 tablespoons chili powder
3 bay leaves
6 tablespoons dark tequila
5 tablespoons dark beer
hot pepper sauce to taste
3 cans (14.5 ounces) tomato sauce
6 tablespoons tomato paste
1 1/2 teaspoons oregano
1/2 teaspoon cinnamon
1 1/2 ounces semi-sweet chocolate
Heat oil in a large skillet over medium low heat. Add celery, onions, garlic, jalapenos, chipotles and cilantro. Saute for 15 minutes. In a separate large skillet, saute beef until pink no longer remains. Be sure and season beef well with salt and pepper. Drain grease from meat. Combine the sauteed vegetable mixture with the beef and add the remaining ingredients in order listed. Stir well and simmer 2 hours on the stove top.
Prep Time: Approximately 30 minutes Cook Time: Approximately 2 hours
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