After much anticipation, here it goes…
“Chili is made primarily with….chili.” -D. Peveraro 2011
- leanest ground beef you can find (93-95% lean preferably)
- low fat spicy chicken or turkey sausage uncooked, casings removed
- canned black beans
- canned kidney beans
- canned stewed tomatoes
- a variety of peppers of your choices (Habanero, jalapeño, serrano, etc) the spicier the better
- packet of hot chili spice (dry package from grocery store)
- three parts chili powder
- one part onion powder
- one part turmeric
- one and a half parts curry
- half part red pepper flakes
- one part cayenne pepper powder
**All of this sits a little less than inch thick on the bottom of a normal sized bowl. Unfortunately he has never measured out its just the taste. In the end it should taste very spicy with a hint of curry to it and delicious obviously.
- Brown the meats
- Chop and sautee the onions
- Chop the peppers (if you like spicy, as I do, leave the seeds)
- Combine all wet ingredients in a large pot.
- Dan’s comment: “I also sometimes add a beer. I found that lager works pretty well. Yuengling actually works nicely. I add half a bottle to the onions while cooking them and add the other half when I combine everything.”
- Drop the spices into the other ingredients which have been brought to a boil and stir. Let this boil for about 10-15 mins.
- Dan’s rambling comment: “I let this go for 10-15 minutes and then start adding more chili powder and cayenne until I get the spiciness to a level a little less than I want (depending on the type of peppers in the chili, it could get significantly spicier as you cook it). This usually ends up adding even more spices than I added to begin with, but one time I was overzealous with the spices at the beginning and ended up with radioactive chili. So I take it slow now. Once I get the spiciness down through trial and error, I add more turmeric and curry. This mellows out the spice a little bit and usually requires that I add more cayenne. At this point, the chili usually needs a good dose of salt to taste right. After the salting, the chili should taste just about right.”
- Simmer for about another 50 minutes, stirring every ten minutes so the stuff on the bottom of the pot doesn’t burn.
- Taste/adjust spices as necessary.
- Serve with fat-free cheddar cheese, fat-free sour cream, and corn bread vita tops.
(Warning this is not the Microwavin Maven endorsed)
- 80-20 ground beef
- 6 hot Italian sausages casings removed
- a quarter lb of bacon