Saturday, January 30, 2016

Patty's Chili Recipe

After many requests for this recipe, which is a mash-up of this recipe and a Rachel Ray recipe I cannot find, I have decided to commit it to type from my brain cells.

This will make one large pot of chili.  This is enough for at least 2 meals in our 6-person house.
(I am horrible determining servings, etc.)


1 lb. lean stew meat OR some type of beef, such as leftover grilled steak, trimmed roast, etc.
(I have also used leftover pulled pork, which was dang good.)

1 lb. ground sirloin OR ground turkey (85%/15%)- I now use ground turkey, but it's your choice.
12 oz. of beer or beef broth
olive oil or cooking oil of choice
1 medium yellow onion
1 small red bell pepper (no red?  use whatever color you have)
3-4 cloves of garlic, diced or minced
5-6 Tablespoons chili powder
2-3 teaspoons of cumin
2-3 teaspoons paprika
2-3 Tablespoons garlic powder (I never measure.  This is a guess.)
salt to taste
crushed red pepper, if you want more heat
Tabasco, if you want more heat
1 large can crushed tomatoes
1 can diced tomatoes with green chilies
1-2 cans of dark red kidney beans, drained
1-3 chipotle peppers in adobo sauce, diced (depends on how spicy you want it!  but at least put 1!)
about a 1/2 cup of Maseca (flour used to make tortillas)



1.  Rub diced uncooked meat (if using stew meat or roast) in 2 tablespoons of the chili powder, a teaspoon or so of the garlic powder, a teaspoon or so of the paprika.  Brown meat in a pot or skillet with a lid in olive oil.  Add another tablespoon of the chili powder to the meat after it is browned.  Pour the beer or beef broth on top of the meat.  Turn fire down to low, and simmer, covered, about an hour, or while you continue cooking the chili.

**Note:  I have done this step the day before to speed things up the day of cooking.  Simmer the meat, cool, and refrigerate  until ready to use.  SAVE ALL OF THE LIQUID!

2.  In a large pot, heat olive oil to saute vegetables.  (Again, this is something I never measure.  2 turns of the pan- as Rachel Ray would say)  Add diced onion to oil, cooking until clear and starting to brown.  Add the diced bell pepper and garlic.  Cook until soft.

3.  While these veggies are cooking, in another skillet or pot, brown ground turkey in olive oil, seasoning with the rest of the chili powder, cumin, paprika, garlic powder.  Usually, there is no fat to drain from the turkey.

3.  Add crushed tomatoes, diced toms with green chilies, chipotle peppers, and browned turkey to the pot.  Turn off the simmering beef and add to the pot with ALL LIQUID.  Add drained kidney beans.  Stir well.  Simmer on low-med (don't boil, just simmer) for 30 minutes-an hour.  The longer the better.

**NOTE:  if using leftover steak or pulled pork or the like, add it here.

***SLOW COOKER VERSION:  Take everything at this point and put in a slow cooker.  I usually put it on low for 6-8 hours.  I never cook the chili on high, because really and truly, it is all cooked already.  Maybe 2-3 hours on high, if you are in a hurry?? But if you are in a hurry, why are you using a SLOW cooker??? anyway...

4.  Right before you are ready to serve, mix the half cup of Maseca in a coffee mug with room temp. water.  It is about equal amounts of water to flour.  You want a paste that is about the consistency of cake batter.  Thick, consistent texture, but not too thick.  You will spoon a bit of this into the hot, cooking chili, and stir until blended.  Then take a little more, do the same.  This thickens the chili.

**Again, #4 is a step that does not have to occur.  I have made several chilis and forgotten to buy Maseca.  But to me, the chili is so much better with it.**

THAT's IT!  My favorite serving suggestions is with shredded cheese, sour cream, diced avocado, tortilla chips, and Tabasco, and the cold beverage of your choice!