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KC8TCQ
ARRL Member - ARES
"jim" wrote in message
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|
| Keith Hosman wrote:
| On 07 Sep 2003 15:38:52 GMT, wrote:
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|
| Emeril rocks, I've thought about sending him my prize winning chili
| recipe..
|
|
| Post it here..I love good chilli..mmmmmmm!
|
|
|
| Ok, I never use measurements so it's not going to be exact.
| and I use absolutely no chili powder or canned items.
|
| I usually make huge batches so I'll try to adjust down (from 20 lbs.
| of meat to a more family oriented size)
|
| Start with 2 pounds of italian sausage and 2 pounds of ground beef.
| put them in a iron skillet with 2 large fresh chopped onions, 2 cloves
| of fresh crushed garlic, fresh green bell peppers diced, fresh
| jalapeno peppers dices, fresh thai chili peppers diced. Cooking the
| peppers, onions, and garlic together with the meat brings out the
| flavors. When the meat is just about completely cooked I pour in about
| 2 ounces of jack daniels, the alcohol cooks off but leaves a good
| flavor.
|
|
| While the meat is cooking I have a stock pot going at a slow simmer
| with the beans (I use a combination of pinto, black, and kidney beans,
| there were dried beans that I soaked and cooked) tomato sauce, and
| diced tomatoes.
|
|
| When the meat is completely cooked I put the contents from the skillet
| into the stock pot, and as a finishing touch I put just a pinch of
| brown sugar and shave just a bit of cinnamon, some sweet to go with
| the heat gives it that extra touch.
|
| You'll have to experiment with the ammount of peppers to use depending
| on how spicy you like your chili.
|
| I slow cook mine for about 3 days, I like it thick.
|
| 73 de Keith
| --
| KC8TCQ
| ARRL Member - ARES
|
| have to ask keith but is it jar tomato sauce or home brew? coming from a
| heavily italian background (cant tell by my surname eh?) it does make
| a difference what type of 'gravy' is used. mighty tasty recipe you have...
|


the sauce is homebrew like I stated I don't use canned.