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There's nothing quite as good as a little Chili. And here's a Chili fer ya.
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1/4c veg oil
3 lb beef 1" cubes
(I prefer a good Sirloin, but you cane use stew beef, or lamb, or chicken, or venison, or horse if ya wanna. Just remember if ya use horse y'll be walkin home.)
3 cloves garlic
6 tbsps chili powder
2 tsps salt
2 tsps oregano
2 tsps cummin
2 tsps hot pepper sauce (*more on this later)
1 1/2 qts water
1/3 cup white cornmeal
1 small can or jar green chilis
2 cans kidney beans
1 cup chopped onions
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Heat oil in a large kettle add meat and brown well,
add garlic, chili powder, salt, oregano,cummin, hot pepper sauce, green chilis, onions, and water. mix well
Bring to boil, cover and reduce heat cook 1 1/4 hours stir occasionally.
Add Cornmeal mix well - simmer uncovered 30 minutes.
Serve over rice.
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* As for the hot sauce you can use any brand you wish, I usually stick to a generic pepper sauce such as Franks or Goya. These are added more for the vinegar pepper taste rather than heat. If you prefer a more "Oak" taste you can use tabasco, but I find that "Oak Barrel" flavor sometimes over powers even the chili powder.
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As for heat the chili the way it is made here is "not" hot. You can add more chili powder or black pepper but that will change the taste.
What I do for any dish I want "HOT" I use an extract. Pepper extracts are simply the acid juice removed from the pepper and bottled. Extracts really have no flavor of their own but they add heat.
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I use Blairs Reserves such as "2am", "3am", or "halloween". You can find Blair products online at
Another source for pain in a bottle is Tijuana Flats at
they have the "Smack my ass and call me Sally" collection, with "Chets gone mad" and "Going Postal"
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Remember when using extracts they are not a sauce, a few drops in a pot and you will know they are there, a couple of drops too many and NO ONE will eat it.
klay
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