Andy Beals' Chili
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Andy Beals' Chili
  Chili    Entrees  
Last updated 6/12/2012 1:02:10 AM. Recipe ID 25629. Report a problem with this recipe.
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      Title: Andy beals' chili
 Categories: Entrees, Usenet
      Yield: 12 Cups
 
      5 c  Beans, canned (drained)
      6 c  Tomatoes, stewed
      2 lb Beef, cut into bite-sized
           -pieces and browned
           -(don't use ground beef)
      2    Garlic cloves, chopped
      3 md Jalapeno peppers, cut up
      2    Green bell peppers, diced
      2 md Onions, diced (or less)
           Beer, flavorful (1 bottle)
      2 T  Cumin
      2 t  Paprika
      1 t  Cayenne pepper
 
  Saute the meat and onions.  You may do it in the same pan that you are
  going to put the chili in. The meat should be brown on the outside,
  but you don't have to cook it much at this time. Drain the fat from
  the beef.
  
  Put everything in a big pot over low heat (a slow cooker is handy)
  and stir together.  Wait half an hour to an hour and check the flavor
  of the soupy base.  Adjust as you see fit.  Perhaps add more beer,
  hot peppers, or spices. Repeat as necessary. Wait as long as you can,
  stirring occasionally.  You may eat it when the beans and beef are
  soft. Serve with bread, fresh-baked biscuits or cornbread.
  
  This is best if it has cooked at least overnight.  Generally it's
  ready for consumption after about three hours.  If you can't turn
  your stove down to a very low heat, you're bound to burn the bottom
  of the chili a little, but as long as you don't scrape it off, it
  will taste okay. Slow-cookers are great in this regard!
  
  At the three hour mark, the chili is somewhat soupy.  If you want it
  to thicken up, turn up the heat a bit and let it boil off the excess
  water. While doing this, stir every few minutes or you may burn the
  bottom!
  
  NOTES:
  
  *  Andy's own recipe for meat/bean chili -- This is the descendant of
  the chili that I've been making since 1974.
  
  *  I change the proportions of ingredients (double the beef, drop the
  beans, add LOTS more cumin) all the time; this recipe is just a
  general guideline. The amount of garlic given in the recipe is very
  conservative. Garbanzo beans (chick peas) are nice, but they take a
  lot longer to cook. Making it with lamb or Italian sausage instead of
  beef is also interesting. Cherry peppers instead of jalapeno peppers
  are very nice also.
  
  *  Do not use wimpy American beer!  I have found that Moosehead adds
  a good flavor, and I bet that Anchor Steam will too.
  
  : Difficulty:  easy.
  : Time:  15 minutes preparation, 3 hours cooking.
  : Precision:  no need to measure.
  




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Recipe ID 25629 (Apr 03, 2005)

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