Dec 13, 2008, 9:51 AM
Post #14 of 26
The little quickie recipe you did earlier in this thread is almost exactly what I do:
"Old fashioned chili like my mother made (long-cooked ground beef, tomatoes, sweet green peppers, onions, and beans--probably exactly what you call 'Mormon' chili) sounds like a really good idea. I think I'll go buy the ingredients on Monday and make enough to freeze several bags. Thanks for mentioning it!"
I used two large cans of kidney beans, a little over a kilo of hamburger (90%/10%), a white onion, chopped up, a couple of large cans of Rotel tomatoes with anaheim chiles in them (the mild version), two or three 12 oz cans of V8 juice, a tablespoon of prepared crushed garlic, one green bell pepper (but the one I bought had quite a bit of red and yellow color in it, so it added a little color to he mix), a packet of chile spices, Lawry or some such brand.
I fried the onions and peppers in a bit of olive oil until the onions were sort of translucent. Then the hamburger until there was no more red or pink in it. Then I just added the tomatoes and beans (I drain and rinse off all the juice), a can of V8 (I eventually added two more cans of V8 juice because I like a little liquid in the chile, not too pasty), the seasoning. I cooked the hamburger with a little bit of garlic salt and coarse black pepper.
I did the vegetables and hamburger in a deep frying pan, then moved it to a 6 qt. crock pot, added the rest of the ingredients, then sliced up one medium sized jalapeno pepper into it. It cooked the rest of the day on high, probably six hours of so. I turned it off at night and just left it covered on the kitchen counter. Next day I turned the pot on low and let it warm and cook slowly all day. In time for dinner it was ready.
I make bread in my machine and load it up with butter and eat the chile with warm, buttered bread.
We thought the chile tasted even better the next day, after refrigeration and re-heating. And then it was gone (except for quart or so in a gallon bag that I squirrelled away in the freezer.)
I plan to make some more soon, using canned bayo beans and experimenting with my own spices, as I will not be able to find the packaged chile seasoning here. Next time I go to Tucson, though, I plan to buy a bunch of them and a couple of cases of kidney beans.
I hope I did not forget anything. I need to get organized and write this recipe down. My daughter in Kansas makes the same recipe but substitutes venison for the hamburger. They get nice white tail deer there that have fed on milo and sorghum and wheat. It tasted good to me and I am pretty skiddish about eating wild stuff.