Nan's Chili

Nan's Chili
 
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This recipe was uploaded
by nanstertoo

 
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Ingredients

Ingredients
Method
 
  • 2 TBSP Olive Oil
  • 2 lbs. lean ground beef
  • 1 med. onion, chopped
  • 1 med. green bell pepper, chopped
  • 1 large or 2 small cloves of garlic, finely chopped
  • 1 jalapeno pepper, finely chopped
  • Spice Mixture
  • 3 TBSP dark chili powder (the Tex/Mex kind, not hot chilis)
  • 3 TBSP ground cumin
  • 2 TBSP sweet paprika
  • 1 TBSP smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • pinch ground cloves
  • 2 tsp salt
  • 1 tsp ground black pepper
  • Liquid ingredients
  • 1 - 28 oz can whole peeled tomatoes
  • 4 TBSP tomato paste
  • 3 cups water
  • 2 tsp sugar
  • 2 tsp red wine vinegar
  • 1/2 oz good dark chocolate (75-85%cocoa)
  • 1/2 tsp Tabasco (or more, to taste)
  • 2 - 16 oz cans chili beans in medium sauce
  • 3 TBSP ground cumin
Heat a large stockpot over med-high heat. Add olive oil and break up the ground beef into the pan. Cook, stirring to break up the meat into small pieces until done and any water has evaporated. Add chopped garlic and stir. Reduce heat to medium.

Begin to add spices in the order given, stirring after every 2 - 3 additions. After all spices have been added, cook, stirring for a few mins. (3 - 4) until the spices are very fragrant. Add the onion, bell pepper and jalapeno and cook until the vegetables begin to soften. Stir frequently.

Add whole tomatoes and mash with potato masher until completely broken up, or puree in blender before adding for a smoother texture. Add 4 TBSP tomato paste, sugar, vinegar, 3 cups water and chocolate broken into pieces.

Bring just to the boil and simmer for 1 hour , stirring frequently to prevent scorching.

Add chili beans and bring back up to a simmer. Cook another 30 - 45 minutes stirring frequently.

Yield 8 - 10 generous servings (freezes well)

Toppings/Add ins

Texas Pete hot sauce Saltine crackers
Shredded cheddar Corn chips
Sliced Spanish stuffed olives Sour cream
Pickled jalapeno slices
ps

Nan's Chili

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This recipe was uploaded by nanstertoo

 
 
This chili recipe is a hybrid of things I've learned living and visiting different parts of N. America. I grew up outside Cincinnati, Oh, so was familiar with the sweet spices in Cincinnati Chili. A woman who helped with the children when they were small was of Hispanic descent and introduced me to the use of chocolate in savory dishes, and visiting my daughter when she lived in Texas and Arizona prompted me to use some spices that I never had before.

Method


Heat a large stockpot over med-high heat. Add olive oil and break up the ground beef into the pan. Cook, stirring to break up the meat into small pieces until done and any water has evaporated. Add chopped garlic and stir. Reduce heat to medium.

Begin to add spices in the order given, stirring after every 2 - 3 additions. After all spices have been added, cook, stirring for a few mins. (3 - 4) until the spices are very fragrant. Add the onion, bell pepper and jalapeno and cook until the vegetables begin to soften. Stir frequently.

Add whole tomatoes and mash with potato masher until completely broken up, or puree in blender before adding for a smoother texture. Add 4 TBSP tomato paste, sugar, vinegar, 3 cups water and chocolate broken into pieces.

Bring just to the boil and simmer for 1 hour , stirring frequently to prevent scorching.

Add chili beans and bring back up to a simmer. Cook another 30 - 45 minutes stirring frequently.

Yield 8 - 10 generous servings (freezes well)

Toppings/Add ins

Texas Pete hot sauce Saltine crackers
Shredded cheddar Corn chips
Sliced Spanish stuffed olives Sour cream
Pickled jalapeno slices
ps
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