Documents

Archives

Search

BLOGical Thoughts Main Dishes

Chili !!!!!

Serves 6

There are a million variations on this recipe - this is just one. You can make it as mild or as HOT as you like - you can make it with meat or meatless.

It all depends on your own personal taste.

Into a Dutch oven, heat oil until hot, add 1/3 of each of the beef and pork. Cook until browned on all sides.

Using a slotted spoon, remove meat to a plate - repeat with remaining meat.

Drain off all excess fat and return meat to pot.

Sprinkle with pepper - stir to coat meat.

Add beef broth and tomato sauce - bring to a boil and reduce heat to a simmer until meat is tender. ( +/- 1 hour )

Stir in chili powder, onion, cumin, paprika, garlic powder, brown sugar, sage, thyme, and dry mustard. Simmer about 1 hour until meat is very tender.

CHARCOAL HINTS: Use 12 - 14 briquettes underneath to brown meat. Use 8 - 10 briquettes underneath and 6 - 8 on the lid to cook at a simmer. Remove briquettes on the lid if this seems to hot.

SERVING HINTS: Serve with rice and hot tortillas.

Source: Terry Maconnell