Chili Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Jeannie's Rock'n Chili

Recipe from: CanadianFarmgal
Servings: About 12 cups

It is a winner. My most requested recipe. Secrets are:Frying the spice into the ground beef before adding the liquids - develops the flavor. Finishing off with the red wine vinegar and the molasses adds depth. Letting it sit overnight and reheating gives it a chance to get glorious — optional but recommended.

2 pounds lean ground beef
1 large onion, finely chopped
1 cup celery, finely chopped
4 garlic clove, minced
24 ounces tomato sauce
19 ounces stewed tomatoes
11 ounces tomato paste
1 cup salsa
14 ounces baked beans in tomato sauce
19 ounces white kidney bean
½ cup ketchup

For the Seasonings:
salt and pepper
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon onion salt
4 teaspoons chili powder, to taste
2 tablespoons red wine vinegar
2 tablespoons molasses

Brown ground beef in heavy pot on medium heat. Add onion and celery. Continue cooking until onion starts to soften. Add the garlic and all the seasonings. Continue cooking for 3 minutes, stirring constantly. Add all remaining ingredients except the red wine vinegar and the molasses. Stir well, turn heat to low and continue to cook for 30 minutes, stirring occaisionally. If it appears dry, add a bit of water. If it appears too liquid, don't dispair — it will thicken if left overnight to develop. Remove from heat. Add the red wine vinegar and the molasses. Let sit overnight in the refrigerator. Reheat the next day and enjoy.

Variations:

• If you are lacking tomato sauce or just like the beefy taste, add another can of tomato paste and a can of beef consomme.
• Adding a can of peaches and cream corn is a nice change.
• Want a browner rather than a redder chili? Add some gravy browner.