AllenOK
Executive Chef
This is my second attempt (not counting variations) to make my own Chili recipe. I used four ingredients I've never really used in Chili before, Cinnamon, Beer, Chipotle, and corn tortillas. I've been checking it as it cooks, and it smells GREAT. PeppA has been salivating for a bowl. It just finished cooking, and PeppA identified the Cinnamon, so I may have used to much.
Maybe next time, I'll try using some coffee and/or chocolate.
Big Al’s Bodacious Chili II
Yields: ~ 2 qt
~2# hamburger
½ large onion, diced
2 t garlic, minced
1 Chipotle chili, peeled, seeded, and minced
For the seasoning mix:
1 T salt
2 T chili powder
2 t cumin
1 t cinnamon
1 t oregano
2 bay leaves
One 14.5 oz can diced tomatoes
One 14.5 oz can kidney beans
8 oz (1 c) room temperature cheap beer
A handful of corn tortilla chips
For garnish:
Shredded cheese
Chopped onions
Chopped jalapeñoes
Sour cream
Sliced green onions
Prepare all the ingredients, and mix together the seasoning mix.
In a heavy-bottomed soup pot over medium-high heat, brown the hamburger until it’s almost done. Add the onions, garlic, and the seasoning mix, and stir constantly. Once all the water has cooked off (you’ll hear a change in the pitch and frequency of the bubbles), pay close attention to the bottom of the pan.
Once the food starts to stick and brown, scrape this up, for it adds to the color and flavor. Cook, scraping constantly, for a couple minutes. Add the tomatoes, and their juice from the can. Stir this completely, scraping as much of the brown bits from the bottom of the pan as possible. Cook, stirring occasionally, until the mixture starts to stick to the bottom of the pan again, about 3 - 4 minutes. Scrape as much as you can up, then add the beer, beans, and tortilla chips. Stir to mix thoroughly. Cover and turn heat to low. Simmer until the flavors marry, about 30 minutes.
Ladle the Chili into bowls, and top with garnishes as you desire. This is best served with cornbread, but crumbled crackers will also work.
Maybe next time, I'll try using some coffee and/or chocolate.
Big Al’s Bodacious Chili II
Yields: ~ 2 qt
~2# hamburger
½ large onion, diced
2 t garlic, minced
1 Chipotle chili, peeled, seeded, and minced
For the seasoning mix:
1 T salt
2 T chili powder
2 t cumin
1 t cinnamon
1 t oregano
2 bay leaves
One 14.5 oz can diced tomatoes
One 14.5 oz can kidney beans
8 oz (1 c) room temperature cheap beer
A handful of corn tortilla chips
For garnish:
Shredded cheese
Chopped onions
Chopped jalapeñoes
Sour cream
Sliced green onions
Prepare all the ingredients, and mix together the seasoning mix.
In a heavy-bottomed soup pot over medium-high heat, brown the hamburger until it’s almost done. Add the onions, garlic, and the seasoning mix, and stir constantly. Once all the water has cooked off (you’ll hear a change in the pitch and frequency of the bubbles), pay close attention to the bottom of the pan.
Once the food starts to stick and brown, scrape this up, for it adds to the color and flavor. Cook, scraping constantly, for a couple minutes. Add the tomatoes, and their juice from the can. Stir this completely, scraping as much of the brown bits from the bottom of the pan as possible. Cook, stirring occasionally, until the mixture starts to stick to the bottom of the pan again, about 3 - 4 minutes. Scrape as much as you can up, then add the beer, beans, and tortilla chips. Stir to mix thoroughly. Cover and turn heat to low. Simmer until the flavors marry, about 30 minutes.
Ladle the Chili into bowls, and top with garnishes as you desire. This is best served with cornbread, but crumbled crackers will also work.