Anytime the frost glazes the inside of the windows it's time for chili. Thick hearty chili. Chili so savory and good you just want to load up the fireplace with logs open a bottle of merlot and take in the warmth. Today the temperature was 8 degrees. Too cold to actually stay out for a long period of time. To top it off after watching and listening to the senate committee grill Hilary Clinton and the obvious canned responses hidden in deceit. Then after hearing Rand Paul sizzle the fat. http://www.businessinsider.com/rand-paul-hillary-clinton-benghazi-2013-1 I decided it was a perfect day to make a pot of chili. Did I want to make a traditional family recipe with plenty of beans or a Texas recipe I like with no beans at all? Hmmm. since I like both recipes I decided to combine them. I will use beans from my family recipe and a little heat from my Texas recipe. A combo chili that I'm sure will be a hit on this cold winter evening.
Today I chose beef instead of my preferred Venison grind. I decided to use beef because I wanted to have a little more fat in the recipe to distribute the seasoning more evenly, especially the red pepper flake. Capsicum being a fat soluble component it will distribute evenly through the beef fat making every bite and adventure. As with any recipe you can always adjust the amounts of ingredients to your personal tastes. The recipe after all is just a guideline to help you put together an assortment of items designed to be cooked together for the desired results. Try this one I'm sure you will enjoy it.
2Lb of ground chuck
1 large onion diced
1 green pepper diced
2 cloves chopped garlic
2 cans of chili beans ( your favorite brand)
8 oz beef broth
I 14oz can of diced tomatoes plus one 14oz can of tomato sauce.
cumin, chili powder, chopped parsley, salt and black pepper. to taste
1 tbs flour.
2 cup shredded cheddar cheese
Brown the onions, peppers and some of the seasonings with the ground beef. When the beef is cooked add the rest of the seasonings. Taste and adjust to your liking. Add the flour to the beef and cook until the fat is absorbed. Add the tomatoes then the beans. This will make a thicker chili than you are used to. Add the beef broth to desired thickness then cook at a simmer for 40 minutes. Top each bowl of chili with some cheddar cheese and sour cream. Pour a glass and sit by the fire... enjoy