Saturday, November 15, 2008

Dad's Chili


My dad (a.k.a. Grandpa Willie) is a die-hard Texan and is serious about his chili. There are a few rules you should know about. #1 No hamburger allowed. Ask your butcher to do a coarse grind on some sirloin or round steak for you. #2 No beans can be cooked in the chili. They are added in the bowl once the chili is done. #3 Texans like it hot so this has got a kick! James asked if we could give this 10 stars but I told him 5 was the highest rank that Bites gives out!

4 lbs. meat…use either coarse ground beef or hand-cut sirloin, round, etc.
2 medium onions
1-2 cloves garlic
3-4 Tbsp. Chili powder
2 Tbsp. Ground cumin
2 Tbsp. Paprika
2 tsp. Oregano
2 Tbsp. Salt
1 Tbsp. Black pepper
1 12 oz. can tomato paste
1 12 oz. can beef broth
1 cup dark beer

Chop onions. Sauté onions and garlic in a small amount of oil. Remove onions and garlic from oil. Brown meat until cooked through. Add sautéed onions, garlic, spices, broth, tomato paste and beer. Bring chili to a boil, cover and simmer SLOWLY for 2 ½ to 3 hours, stirring occasionally. Adjust seasoning during final hour of cooking (salt and pepper). You may also want to remove lid to thicken chili. Serve with white rice and beans.

1 comment:

Bill Wornick said...

Glad to see my legacy will continue. I remember watching my dad make chili when I was growing up. He was more "laid back" than I am about the ingredients, preparation and history of chili, but that was my dad. Chili is like gumbo....you can make it with just about any kind of meat. I do take exception, however, to "white" chili...what the heck is up with THAT Jess? Sounds like a chowder.

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