There are at least a million Chili recipes out there, and probably about a half-million Chili Cook-off contests. I took my basic recipe and enhanced it with the spices from the number one award winning recipe on the web.
February 11, 2012
by Mark Karney
1 lb. lean ground beef
2 lb. ground turkey
Fresh ground Black Pepper
2 large white onions, chopped
8 large garlic cloves, chopped
1 14.5 oz. can Hunt's tomato sauce
1 14.5 oz. can stewed tomatoes
1 14.5 oz. can Del Monte diced tomatoes with green pepper and onion
1 14.5 oz. can Del Monte diced tomatoes with zesty mild chili peppers
1 cup water
1 bottle Guinness beer
2 Tbsp. Chili Powder
1 Tbsp. ground Cumin
2 tsp. Paprika
2 tsp. Oregano leaves
2 tsp. sugar
1 tsp. unsweetened Cocoa
1/2 tsp. Tabasco sauce (more if you like it hotter)
1 14.5 oz. can Red Kidney Beans
1 14.5 oz. can Black Beans
1 14.5 oz. can Chili Beans in spicy sauce
2 tsp. cornmeal
2 tsp. flour
1 Tbsp. water
Chopped Sweet Onion
Shredded Cheddar cheese
Brown the meat in a large skillet over high heat. Season thoroughly with fresh ground black pepper. If you use lean meats draining won't be necessary.
Transfer meet to deep pan.
Add a bit of oil to the skillet and saute the onions and garlic until translucent. Add to the deep pan.
Put the deep pan on the stove and add the rest of the ingredients up to the beans.
Simmer for a couple of hours.
Add the Chili Beans and Sauce.
Rinse the Black Beans and Kidney Beans and add them to the Chili.
Mix the flour, cornmeal and water into a batter and add to the Chili, stirring constantly until blended.
Taste and adjust your seasonings.
Let simmer another half hour or more.
Serve over Macaroni if desired and top with onions and cheddar cheese