My Wonderful World

W e l c o m e... And Enjoy!

Friday, January 14, 2011

Good Basic Chili

So many recipes for Chili..but I have found that Penzey's Spice's have a great version.   Nice on a cold winter night.  But I have heard we are getting back to the normal temps of the middle 40's this weekend.  

Back in 1982, we had the World's Fair here in Knoxville.   At that time, a group of restaurant entrepreneurs invented a World's Fair treat named a Petro.     Basically, it was a cup filled with corn chips, topped with chili and garnished with a variety of condiments from black olives, onions, sour cream and grated cheese.   It was a hit at that time and they have developed many retail outlets still operating in the Knoxville area.  Here is my version.  

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Good Basic Chili

Beef, meats, vegetables

2 pound beef, ground
3 tablespoon oil
1 medium onion; chopped
1  red bell pepper; chopped
3 cloves garlic; minced
1/2 teaspoon black pepper
1 teaspoon cumin; ground
1/2 teaspoon chipotle pepper; ground
1 1/2 teaspoon red pepper; crushed
3 tablespoon chili powder
3 cup water
26 ounce tomato puree
32 ounce tomato; chopped
32 ounce kidney beans; drained
1 tablespoon salt

Brown beef in two batches in a thick bottomed soup kettle. Drain off fat and set browned beef aside.

Heat 3 tablespoon oil in kettle over medium high heat, adding onions when hot. Saute for 5 minutes, stirring often, Add red bell pepper and garlic and continue to cook for 3 minutes more. Add black pepper, ground cumin, chipotle and hot red peppers to taste plus chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown about 45 seconds.

Quickly add 3 cup water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir.

When chili begins to boil, reduce heat to low and cover. Simmer three hours to let all the flavors blend together., Stir about every 15 minutes while checking to make sure heat is not to high, causing chili to stick to the bottom of the kettle. If you don't have three hours, use less chipotle and crushed red peppers or else they will overpower the other flavors.

Notes:  ©Penzey's

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Along with the Petro, we have a cheesy quesidilla!   Enjoy and be sure to get seconds!

Bon Appetit!!

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1 comment:

Betsy from Tennessee said...

Your chili recipe is similar to one I have used. Sometimes we add shredded cheese to the chili--and my hubby' mother makes a Chili soup --which uses spaghetti noodles... ALL are perfect this time of year.

I love quesidilla --and used to eat them alot when I lived in Texas.

Thanks for sharing.

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