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Friday, April 4, 2008

Kristin's Chili

Well, I just got off the phone with two more people requesting this recipe so I thought it must be worthy of being posted. This chili recipe does take longer to make and is a little more expensive than most chili so when I make it I usually double or triple the recipe so I have a couple more meals of it to freeze for a rainy day. Then I have a homemade pot of chili ready in just the time it takes to defrost and reheat. Be warned that it is very spicy.
Kristin's Chili

Mix to form paste:
2 Tbsp ancho chili powder
2 Tbsp Mexico chili powder
1 1/2 Tbsp cumin seed, toasted
2 tsp coriander
2 tsp Mexican oregano
1/2 cup water

1 onion
5 cloves garlic
4-5 jalapenos

Add chili paste to onions and saute 3 minutes more.

Brown 1 pkg bacon, save fat
2 lbs beef chuck, toss with salt and brown slightly in bacon fat, about 5 minutes. Do not cook it all the way through or it will not be as tender. It will cook in the simmer.

Add all together:
1 large can diced tomato, with juice
3 cans beans, any kind
1 can beer, opt
2 Tbsp sugar
2 Tbsp lime juice
Worcestershire Sauce
6 cups broth, chicken or beef
bacon and beef

Simmer two hours. Season with salt and pepper. Chill overnight. Mix 4 Tbsp corn starch and some of the broth from chili together to form paste. Add to chili, increase heat, simmer until thickened, about 10 minutes. Serve with fresh red onion, cheddar cheese, and sour cream. And Mom's corn bread of course!

*Regular oregano is fine. If you can find any two different kinds of chili powder that works best. They really do taste different because they are made from different kinds of peppers. Depending on how hot you like it, you might want to cut back on the chili powder. This is really spicy. The first couple times I made it I had to add a whole container of sour cream, another can of tomatoes, another can of beans, and another can of beef broth to tame it down and it was still hot. Next time I make it I will probably add 1 1/2 Tbsp of each chili powder, then to taste. Kellen likes it hot and said he liked it better before I made all the adjustments so we'll see. You will have to make it to the taste of your family. Also, this is a lot of beef so you could easily add a pound or so less and have enough. There was still plenty in mine after adding all the extra stuff.

Mom's Cornbread
(I think this recipe originally came from Nancy Lueck)

2 Jiffy Corn Bread Mixes
1 Jiffy White Cake Mix
3 eggs
2/3 cup whole milk
1/2 cup cold water

Mix all together. Let rest 3-4 minutes before filling cups or 9x13 pan. Bake at 350 for 25-30 minutes.

(The only store I can find Jiffy White Cake mix at out here is Walmart.)

1 comment:

Taylor Gardner said...

Mmm...this looks really yummy. I'll have my dad, the 'Chili King', take a look. He's always out for spicy, so maybe this could be a new treat for him. Thanks!