Apparently winter is over, and I feel ripped off because ice storms killed power during prime chili making cold weather. I want to catch up for lost time, so please furnish me your best chili formula.
Surely some of you widebodies know how to cook chili good. Share some details, please.
He is my favorite, so far:
4 slices bacon, 1/2-inch pieces
1 yellow onion, diced small
2 garlic cloves all minced up
1⁄2 lb ground pork, Blue & Gold works fine
1 lb beef round steak, cut into 1/2-inch strips
1⁄2 lb beef chuck, coarse grind
1 cup green chilis
1 tablespoon hot red chili pepper
2 tablespoons mild red chili peppers. (Paprika isn't a substitute, you fairy)
1 teaspoon dried oregano
2 teaspoons cumin
1 1⁄2 teaspoons salt
12 ounces tomato paste
3 cups water
16 ounces pinto beans, soaked overnight
1 can red kidney beans
DIRECTIONS
Fry bacon in a large, deep heavy pot over medium heat.
Remove the bacon, but keep the fat in the pot
Add the onions and garlic to the bacon fat and cook until the onions are translucent.
Add the pork and beef to the pot.
Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients except the beans and the bacon.
Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
Stir occasionally when your remember and need to look busy for a minute.
Stir in the beans and the bacon, and simmer for 1/2 hour longer.
Surely some of you widebodies know how to cook chili good. Share some details, please.
He is my favorite, so far:
4 slices bacon, 1/2-inch pieces
1 yellow onion, diced small
2 garlic cloves all minced up
1⁄2 lb ground pork, Blue & Gold works fine
1 lb beef round steak, cut into 1/2-inch strips
1⁄2 lb beef chuck, coarse grind
1 cup green chilis
1 tablespoon hot red chili pepper
2 tablespoons mild red chili peppers. (Paprika isn't a substitute, you fairy)
1 teaspoon dried oregano
2 teaspoons cumin
1 1⁄2 teaspoons salt
12 ounces tomato paste
3 cups water
16 ounces pinto beans, soaked overnight
1 can red kidney beans
DIRECTIONS
Fry bacon in a large, deep heavy pot over medium heat.
Remove the bacon, but keep the fat in the pot
Add the onions and garlic to the bacon fat and cook until the onions are translucent.
Add the pork and beef to the pot.
Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients except the beans and the bacon.
Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
Stir occasionally when your remember and need to look busy for a minute.
Stir in the beans and the bacon, and simmer for 1/2 hour longer.
