Oldsailor65 Loc: Iowa

I'm mak'n "Road K**l Chili" today

I have won at least 3 chilli cook-offs with my Chili...I cook better'n I ken spelll.
but as far as recipies go.....I was never good at following instructions and the same goes with cooking. I cook with what ever I have on hand or find beside the road....
and following recipies takes the sport ought'a cooking anywayz.

1 six quart kettle to cook it in, even a bigger pan is good to give you more room.
3 Lb of ground beef or breakfast sausage (today I'm usin' Jimmy Dean Sausage, it's cheaper than ground beef)
6 cloves of fresh garlic finely cut or crushed
2 very large onions
1/2 cup of Chili Powder
1/4 Cup of ground Cumin
1 TBS of salt
2 Tbs of black pepper
1 32 Oz. box of Swanson's beef broth
2 28 Oz cans of crushed tomatoes
Chili beans,

Start browning the meat over medium heat, in the kettle, cut up the onions and garlic and stir it in with the meat that is cooking. Sprinkle in the spices: cumin, chili powder, black pepper and salt over the meat and stir in while cooking the meat. I use a large flat metal spatula like you would flip hamburgers with and keep scraping the bottom of the pan with the edge of the spatula to keep anything from sticking to it.

In a 6 quart kettle this doesn't leave room for chili beans There will be some evaporation so you can gradually add a 40 Oz can of chili beans over a period of a few hours of simmering and Evaporating.

After combining everything let it simmer for several hours. Keep stirring occasionally and scrape the bottom of the pan with the metal spatula.

Let me know how it turns out. I've won 3 chili cook-offs with this

Bruce123

I am going to give your recipe a try. I will be using goat meat though.

Oldsailor65 Loc: Iowa

Sounds good, venison is also good but it is low in fat.

elledee

I cook by the same rules but I must admit that one possum was a little too ripe

Oldsailor65 Loc: Iowa

Are you sure it was dead....they play possum ya know!

LogicallyRight Loc: Chicago

Similar concepts with my chili. But I also add small cut celery, bell peppers, carrots, and hold the tomatoes stuff, fresh or crushed until near the very end and some tomato paste. The tomato is what mostly sticks to the bottom of the pot and burns, and doesn't need that much cooking.

That's right, I was going to do that tomorrow. Have to go shopping. Have a new slow cooker to try out.

woodguru

Whenever I see really big pork butts at really good prices like Safeway does all the time I think either chili or carnitas. For chili I take the time to cut it up and cut out fat and gristle stuff and cube it up, a few big onions, mexican flavored stewed and diced tomatoes, multiple beans like kidney, pinto, red, an array of pepper powder and hot sauces I have...like you say, wh**ever you get or have on hand, then there's oregano, tarragon, and I like a bit of Garam Masala to give it an interesting cumin and turmeric type exotic spice flavor that has some things like cinnamon and clove...if you haven't tried Garam Masala in things like chili and barbecue rubs and marinades get some and you'll find yourself using it in a lot of things.

...and sweet honey corn bread, when you go to eat a bowl grated mexican cheese blend and finely diced onions

Now I'm going to be jonesing for chili until I make a big pot.

Oldsailor65 Loc: Iowa

Garam Masala??????.......That's one'va tha liberal posters here on OPP aint it...You aint trick'n me!