CHEATER�S CHILI
(approx. 44 grams of carbohydrates per cup)
(Revised 3/20/05)
2 lbs. Lean ground chuck (no more than 15% fat)
1 lb. Ground pork sausage
5 15 oz. cans Joan of Arc �Spicy� Chili Beans (OR Brooks Hot Chili Beans)*
1 Large + 1 medium onion (or 4 medium onions), chopped medium
10-12 Medium to large garlic cloves, minced medium
1 12 oz. bottle Chili Sauce (rinse out bottle with water, add to the pot)*
1 14� oz. cans your favorite beef broth (Kroger�s �Ready-To-Serve� is recommended)
5 Tablespoons commercial chili powder (or use Spice Island DARK chili powder)
4 Tablespoons dark brown sugar*
�+ Teaspoon cayenne pepper (to taste)-see note below*
2 Teaspoons salt & 1 tsp. pepper (to taste)*
4 Tablespoons cornstarch in 4 T. of water, well stirred
Water to taste (rinse out bean cans with � can of hot water per 2 cans, add to pot)*
PREPARATION
1) In a large, heavy pot (8 quarts or more), brown meat over medium heat.
2)Add onions & garlic, mix well & cook over medium heat until limp, stirring often.
3)Sprinkle the chili powder over meat/onion mixture, mix thoroughly.
4)Continuing browning mixture for additional 5-10 minutes, stirring almost constantly.
5)Add the beef broth to the pot.
6)Rinse out the chili sauce bottle with � a bottle of hot water & add to pot.
7)Rinse out all cans with about a � can (for each can) of hot water and add to the pot.
8)Increase temperature and bring mixture to a �heavy� simmer, stirring frequently.
9)Lower heat. Cover & heavy simmer* for 4 hours, stirring every 30 minutes at first.
10)As the time passes, shorten stirring interval to every 20 minutes so chili doesn�t burn.
11)Add water as desired to maintain preferred consistency, but do not dilute too much.
12)Stir cornstarch/water mixture thoroughly while bringing the pot to a rolling boil & stirring pot constantly, add cornstarch mixture into pot, stirring constantly until the chili thickens somewhat.
13)Remove from heat, serve with freshly diced onions (small dice) and oyster crackers.
*Joan of Arc �Spicy� Chili Beans are slightly more spicy than other brands, but have the best flavor. Others such as Brooks Chili Hot Beans are also very good, but somewhat less spicy.
*The brown sugar takes the �edge� or bitterness off the chili pepper oils in the chili powder.
*How �spicy� the preferred chili is depends on your individual taste. Make your first batch using NO cayenne pepper, then add/increase the cayenne pepper a � teaspoon at a time with each new batch until you get the amount of �spiciness� you prefer.
*Use approximately � of a can (about 8 oz.) of hot water per 2 empty chili bean cans. Pour the water back and forth between each two emptied bean cans to get all the goodness out of the cans, then add to the chili pot. Total water (including that water used in the chili sauce bottle) should total approximately 2� cups (about 20 oz.) for a slightly �soupy�, but rich chili.
*FRESHLY ground pepper adds it�s own delicious flavor & spice to any food. If you don�t have a pepper mill, invest in a good one. Once you�ve experienced the wonderful flavor of fresh-ground black pepper, you�ll never go back to canned, ground pepper.
*The meat & vegetables in this chili definitely needs salt, but be careful about how much salt you use & remember, there�s salt in the canned broth. The correct amount of salt will ADD flavor, but should not BE the flavor. Check your preference by using minimum salt in your first batch, then in your first individual bowl, taste & add salt as needed. This will give you some idea as to how much additional (if any) salt to add to your �Pot-of-Red�. I found that 2 teaspoons of salt in approximately 6-7 quarts of chili is about right.
* Definitions: A �simmer� is when the top of the liquid �shakes�, but no bubbles are seen. A �heavy simmer� is when some bubbles slowly bubble-up to the soup�s surface & more or less regularly break the surface of the liquid. You might also call this a �very low boil�.
NOTE: Chili and soups (with the possible exception of creamed soups or soups with eggs such as egg drop or hot & sour soup) are always better if refrigerated over-night & served the following day. This allows the flavors to �marry�. However, this chili is quite good immediately after cooking. It is somewhat spicy (depending on how much cayenne pepper you use), but not unbearably hot. For more spiciness, add additional cayenne pepper when adding all other ingredients. Cooking time may be reduced by one (1) hour if you are in a hurry. However, a fine �BOWL-OF-RED� is a food of the gods and should not be hurried. Continuous attendance by the chef is required to eliminate the burning of the meat during cooking. You CAN�T stir the chili too often.
Bon apetit� ! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
