I worked hard on this, so I hope you'll read at least some of it.
First the Recipe, then the notes and tips
INGREDIENTS
1 lb ground sirloin or ground round
2 largish sweet onions
2 large sweet bell peppers (see note on peppers below)
almost 1 can tomato paste
2 cans Hunt's fire roasted diced tomatoes
1 can Ro-tel original
1 can Bush's dark red kidney beans, drained
chili powder (ground dried chile ancho)
chipotle chile powder
ground cumin
garlic powder
salt
Tabasco chipotle sauce
red wine
Coca-Cola classic
balsamic vinegar
red wine vinegar
(If you are Greek, you are, as you know, required by law to also add a dash of cinnamon)
Vegan version - lose the beef, double onions and peppers
Double/triple/quadruple etc version - Use a bigger pot, double/triple/quadruple etc everything but spices, take extra care in initial spice-dump, taste carefully thereafter.
DIRECTIONS
Put a big pot on the fire and let it get hot
When the pot is hot, throw the ground beef in - by itself, no oil, no butter, no nothing, and use a wooden fork to scrape where it sticks at first and stir it around. Gently break up clumps by sticking the fork in the middle and turning it. Do NOT mash it down with a big spoon or anything else.
When all the red is gone from the meat, drain it and put the pot back on the fire.
Dump in everything but the kidney beans, cut the fire way down, and let it bubble for about 10 minutes. Taste to see what spices you need more of (See section on adding spices directly below).
Make sure you drained the kidney beans, then put them in, stir arround a bit, and let it bubble for about 10 more minutes.
(Or you can put the kidney beans in a dish as an accompaniment, to keep your chli untainted for the people who do not like beans in chili).
Take the pot off the fire and cover it.
[FONT=arial,helvetica,sans-serif][SIZE=+1]↓ [/SIZE][/FONT]Continued - Secrets [FONT=arial,helvetica,sans-serif][SIZE=+1]↓[/SIZE][/FONT]
First the Recipe, then the notes and tips
INGREDIENTS
1 lb ground sirloin or ground round
2 largish sweet onions
2 large sweet bell peppers (see note on peppers below)
almost 1 can tomato paste
2 cans Hunt's fire roasted diced tomatoes
1 can Ro-tel original
1 can Bush's dark red kidney beans, drained
chili powder (ground dried chile ancho)
chipotle chile powder
ground cumin
garlic powder
salt
Tabasco chipotle sauce
red wine
Coca-Cola classic
balsamic vinegar
red wine vinegar
(If you are Greek, you are, as you know, required by law to also add a dash of cinnamon)
Vegan version - lose the beef, double onions and peppers
Double/triple/quadruple etc version - Use a bigger pot, double/triple/quadruple etc everything but spices, take extra care in initial spice-dump, taste carefully thereafter.
DIRECTIONS
Put a big pot on the fire and let it get hot
When the pot is hot, throw the ground beef in - by itself, no oil, no butter, no nothing, and use a wooden fork to scrape where it sticks at first and stir it around. Gently break up clumps by sticking the fork in the middle and turning it. Do NOT mash it down with a big spoon or anything else.
When all the red is gone from the meat, drain it and put the pot back on the fire.
Dump in everything but the kidney beans, cut the fire way down, and let it bubble for about 10 minutes. Taste to see what spices you need more of (See section on adding spices directly below).
Make sure you drained the kidney beans, then put them in, stir arround a bit, and let it bubble for about 10 more minutes.
(Or you can put the kidney beans in a dish as an accompaniment, to keep your chli untainted for the people who do not like beans in chili).
Take the pot off the fire and cover it.
[FONT=arial,helvetica,sans-serif][SIZE=+1]↓ [/SIZE][/FONT]Continued - Secrets [FONT=arial,helvetica,sans-serif][SIZE=+1]↓[/SIZE][/FONT]