Several people have asked for my chili recipe.
I’m terribly flattering since I typically use the “kitchen sink” method of preparation, and rarely make it the same way twice. But there are a few things no self – respecting chili would be without – including lime juice, tomato sauce and fresh garlic.
To the best of my ability I’ve recreated the recipe – this can be toned down for the faint of heart by easing up on the seasonings:
2 lbs. ground beef
1 can Rotel tomatoes
1-2 onions chopped
2 cloves garlic, chopped
2-4 T chili powder depending on your taste
2 tst. ground cumin
1-1/4 tsp. oregano
Healthy dash Tabasco
1/4 – 1 tsp. cayenne pepper (I use probably 2 tsp.)
2 cans beans (I prefer Kroger’s Chili Beans)
1 8-ounce tomato sauce
1 envelope Hidden Valley Ranch dressing and dip mix
salt and pepper to taste – won’t need much because of the dressing mix.
Brown ground beef along with onion and drain well. Either dump in your crotch pot or add the following to the pot: Rotel tomatoes, tomato sauce, garlic, and seasonings. Simmer over stove without a lid for about an hour, adding water if it gets too thick. Add beans and dressing mix. Cook another hour with lid on. Will keep over low flame indefinitely but don’t let it burn!
In the slow cooker, you can cook on high for an hour then lower for three to five hours, adding beans toward the end. It’s ready when the COOK SAYS IT’S READY!
Now here’s the key. Serve in a bowl over a couple of tablespoons of white rice unless you’re low carbing – skip the rice. Squeeze at least 1/4 lime juice over and add grated cheddar cheese and a big dollop of sour cream. And tell me this isn’t the best chili you ever had