"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Chili
Thread Tools Display Modes
Old 03-14-2005, 10:01 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Carolina Chili

Carolina Chili

Makes 1 quart

1 1/4 pounds extra-lean ground beef (see note)
1 large onion (about 1 cup chopped)
1 (6 ounce) can tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)

Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil while peeling and coarsely chopping the onion. Add the chopped onion to the beef. When the water boils, reduce the heat to medium. Stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.

Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. Serve on hot dogs (see notes).

NOTE: To avoid greasy chili, choose a very lean ground beef since the beef is not browned and drained in this recipe.

Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.

Do ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat.

To reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.

Raine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:25 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.