Hubby’s Favorite Chili

Thought of the Day…Chili represents your three stages of matter: solid, liquid, and eventually gas. ~Roseanne, “Don’t Make Me Over,” May 1992, spoken by character Dan Conner

We had this for dinner last night and Hubby said, “This is the best chili you have ever made.” Needless-to-say, I was quite happy! 😀

Cast of characters
Lean ground beef, red bell pepper, Cookshack chili mix* (yeah that is a huge container, we have a friend who is planning on opening a restaurant and he’s trying different spices), diced tomatoes, with juice, kidney beans, large onion (NOTE: tomato sauce is in picture, but not used)

Camera shy earlier: frozen corn

Place meat in Dutch oven and break apart. Although this recipe calls for a Dutch Oven a large sauce pan is fine (I have always used my stainless steel pans before, but you will need to watch it closely for scorching.

Dice onions and add to meat. (if you don’t know how to dice onions without crying, see my Cut onion without tears post)

Cook meat on stove top until brown, but not done.

While meat is browning, dice bell pepper and add to meat and onions and continue cooking. (If you don’t know how to dice bell peppers and avoid seeds, read my Slice Bell Pepper and Avoid Seeds post)

When meat is done, drain if only necessary to skim off fat… but don’t toss the rest of the liquid… it has a lot of flavor.

If you notice from this, there wasn’t much fat in the meat. Almost not worth skimming off. If I use buffalo instead of beef I never need to drain it.

Stir in tomatoes, corn…

You’ll notice the juices are back in the pot…

…and chili seasoning.

Stir well.

Cover and simmer. It is “ready” after 30 minutes, but is much better if you let it simmer for several hours. When I made this batch, I let it simmer for 4 hours. If you’re in a hurry, then add beans, stir and cover and simmer.

If you plan on letting is simmer for 4 hours, do not add beans until after 3 hours. Beans may rupture if you add them too soon. If you plan on simmering for hours, do not add beans until 30-60 minutes before serving.

Serve hot. This is mine (without beans)… didn’t get a photo of Hubby and The Offspring’s (with beans)

As I said in the beginning, Hubby thought this was the best chili I had ever made. Go figure… same recipe as always, just simmered for 4 hours instead of eating it after 30 minutes!

Wait! There’s another difference… stop reading, Rafael… I mean it… STOP reading, Rafael!!! Did you stop reading, Rafael??? I don’t think so… STOP IT NOW!

Everyone else, this is the first time I used my Le Creuset pot to make chili! OH NO! You didn’t stop reading, Rafael, did you? Now, I am never going to hear the end of it from you, Rafael, am I?! 😛

Lesson learned… simmer my chili for 4 hours in my Le Creuset pot = Hubby’s tummy is happy. 😀

To get a printer friendly copy of the recipe, go here. (If link doesn’t work it is because the recipe is still under review.)

Chili with beef, bell peppers, corn and Cookshack Chili Mix
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Serving Size: 8 Yield: 16 cups

Summary: Although this recipe calls for a Dutch Oven a large sauce pan is fine, but you will need to watch it closely for scorching.

Ingredients:
2 pounds ground beef, lean
1 whole large onion, diced
2 whole bell pepper, diced, red/yellow/orange or green
2 cups corn, fresh or frozen
2/3 cup Cookshack chili mix
2 cans diced tomatoes, with juice
1 can kidney beans, drained

Directions:
1. Place meat in Dutch oven and break apart.

2. Dice onions and add to meat.

3. Cook meat on stove top until brown, but not done.

4. While meat is browning, dice bell peppers and add to meat and onions and continue cooking.

5. When meat is done, stir in tomatoes, corn and chili seasoning. Stir well. If you plan on simmering for hours, do not add beans until 30-60 minutes before serving.

6. Simmer on medium-low to low for 30 minutes; stirring occasionally. It is “ready” after 30 minutes, but is much better if you let it simmer for several hours. I have let it simmer for 4 hours. If you plan on letting is simmer for 4 hours, do not add beans until after 3 hours. Beans may rupture if you add too soon.

7. Serve hot.

NUTRITION FACTS from MacGourmet Deluxe:
Servings: 8
Amount Per Serving
Calories: 365
Total Fat: 16.04g
Cholesterol: 77mg
Sodium: 596mg*
Total Carbs: 24.68g
Dietary Fiber: 5.52g
Sugars: 4.96g
Protein: 26.47g

*SORRY, it wasn’t until I put my recipe into MacGourmet did I realize how much sodium the Cookshack chili mix has in it. Major bummer because it’s really good! UGH! I am now on a mission to duplicate the “mix” recipe but with much less all the salt. When I have achieve this, I will share the update.

What is your secret to a great chili?