Special Post: Dan’s Chili

After much anticipation, here it goes…

“Chili is made primarily with….chili.” -D. Peveraro 2011

The ingredients:

  • 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
  • onions
  • canned stewed tomatoes
  • a variety of peppers of your choices (Habanero, jalapeño, serrano, etc) the spicier the better

The spices**:

  • 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.

Directions:

  1. Brown the meats
  2. Chop and sautee the onions
  3. Chop the peppers (if you like spicy, as I do, leave the seeds)
  4. Combine all wet ingredients in a large pot.
    1. 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.”
  5. Drop the spices into the other ingredients which have been brought to a boil and stir. Let this boil for about 10-15 mins.
    1. 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.”
  6. Simmer for about another 50 minutes, stirring every ten minutes so the stuff on the bottom of the pot doesn’t burn.

    1. Dan’s TMI comment: “I let that happen once. Unpleasant chili and more unpleasant cleaning a pot when chili gunk and the pot become one.”
  7. Taste/adjust spices as necessary.
  8. Serve with fat-free cheddar cheese, fat-free sour cream, and corn bread vita tops.


I will humor you by giving you the ingredients that are different for his fat version…

Full fat:

(Warning this is not the Microwavin Maven endorsed)

  • 80-20 ground beef
  • 6 hot Italian sausages casings removed
  • a quarter lb of bacon

Saddlebags.

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3 Responses to Special Post: Dan’s Chili

  1. samantha o'brien says:

    Yeah, you lost me at black beans and then again at CURRY. As a Texan, I have to tell you this isn’t REAL CHILI!!! Maybe the full fat version…..

  2. Dan is embarrassed by the slimmed down version that I forced him to create but he is a big curry enthusiast.

  3. Carianne says:

    @ Sam – This definitely doesn’t meet a standard Tex-Mex description of chili; but it is AMAZING!

    Thanks for posting, Katie – I can’t wait to make it! Keep your fingers crossed it doesn’t end up as the dreaded radioactive chili…dun, dun, duuuuunnnnnnnnn.

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