COMMENT:
Everyone in America has a different idea as to the flavor of chili. Some like it hot while others think the more cumin and chili powder, the better. Personally, I like the thick, meaty version that has just enough chili powder to be authentic but not enough to over-power the subtlety of the all-beef frankfurter.
INGREDIENTS:
- 2 pounds ground chuck
- 2 tbsps granulated garlic powder
- ¼ cup vegetable oil
- 1 tbsp onion powder
- 2 cups diced onions
- 1 tbsp cumin
- 1 cup diced red bell peppers
- 1 tbsp chili powder
- ¼ cup minced garlic
- 6 ounces Heinz chili sauce
- 2 (15-ounce) cans beef broth
- Salt and Louisiana Gold Pepper-
- 2 (15-ounce) cans stewed Italian tomatoes
- Sauce to taste
- 2 tsps Season All
- 1 tbsp paprika
METHOD:
In a 12 quart cast iron dutch oven, heat oil over a medium high heat. Add ground chuck and brown, stirring occasionally for approximately 20 minutes. Add onions, bell pepper and garlic. Continue to sauté until all vegetables are wilted. Add beef broth, stewed tomatoes and season with Season All, paprika, granulated garlic and onion powder. Blend well into the vegetable mixture. Bring to a rolling boil, reduce to a simmer and cook for 30 minutes. Add cumin, chili powder, chili sauce and season to taste using salt and pepper sauce. Additional stock or water may be needed to retain sauce-like consistency. Continue to cook 30 additional minutes, stirring occasionally. The thickness of the chili should be according to your liking. However, I think the thicker the better. |
