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Originally Posted by pgrmdave
I was wondering if anybody here has any good chili recipes? I made some today with a simple recipe, but I want something a little better, and spicier - the hotter the better.
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I've entered my chili in several "cookoffs" here at the Johnson Space Center. I've never won, but folk do seem to like it. The following recipe can take half a day or more, so be prepared.
I start with DRIED chili peppers: Anchos, New Mexico Reds, Habaneros and whatever is available. About a pound in all. They run the gamut from mild and tasty to rather hot. Open, devein and clean the peppers. Put just enough nearly boiling water on the peppers to barely cover and let sit for 20 minutes. Put them (and some of the water) through a blender in small batches. Strain it all through cheesecloth to remove the skin bits.
You should have a pint or more of pure chili sauce. Add salt a little at a time until the flavor is max, but you can't taste the salt. Add sugar until the bitterness is gone. Add lemon juice or vinegar until it has the right tartness.
Brown about 3 pounds of ground beef, 2 large onions diced small, 6 to 10 cloves of garlic sliced, 2 carrots diced small, 2 stalks of celery diced small, in about 3 TS of olive oil. Until beef is brown and onions transparent.
Add a large can of chopped tomatoes and chilis. {OPTIONAL} Add a large can of drained pinto beans, if you want beans {/OPTIONAL} Add enough chili sauce to beef mixture until consistency is just right. Simmer for an hour.
Add cumin powder a TS at a time until it tastes like "chili". Add course ground pepper, salt (if necessary), and HOT
cayenne chili powder to get the heat you desire. Simmer very low for an additional 2 hours. Stir often. Add additional chili sauce if it gets too thick.
Serve with freshly made cornbread, and a brick of cheddar cheese.
