Hearty-Spicy-Stick-to-your-Ribs Chili

Hearty-Spicy-Stick-to-your-ribs Chili

Ingredients

• 2 pounds lean ground beef
• 1 pound Mexican chorizo or Louisiana Andouille sausage
• 2 (15 ounce) Mrs. Grimes Spicy Hot Chili Beans
• 1 (20 ounce, I think, use the large one) can Mexican red enchilada sauce
• 1 (6 ounce) can tomato paste
• 2 jalapeno peppers
• 2 large cloves garlic or 2 tablespoons of minced garlic
• 2-3 tablespoons corn flour or corn meal
• 1 tablespoon ground cayenne pepper
• 4 tablespoons chili powder
• 1 generous sprinkle of garlic powder for extra kick

Directions

• Place the beef in a medium or larger stock pot over medium heat, and cook until evenly brown. Drain grease, but not all. You want to leave some of the chorizo grease to mix with the beans.
• Into the pot, mix the beans, tomato sauce, tomato paste, and enchilada sauce. Bring to a boil, and reduce heat to low.
• In a food processor (or with a REALLY good knife), finely chop the jalapenos and garlic (if you are using the whole cloves). Mix into the pot.
• Stir in corn flour. Season with cayenne pepper, chili powder, and extra garlic if you want some zing.
• Simmer 45 minutes to 1 hour, stirring occasionally.

Notes:

1. You can vary this anyway you like, but it all comes out to be the same basic chili concoction.

2. I use 2lbs. of 93% lean beef or 1 lb. of 93% and 1 lb. of ground turkey.

3. I really, really like the spicy, smokey taste of the chorizo and/or Andouille sausage, but Italian or even breakfast sausage can be used. You may want to drain the grease from the Jimmy Dean though. LOL I have used sweet Italian sausage and it did not turn out so well, a word of caution there.

4. Normally, I use La Victoria enchilada sauce, but I buy what is on sale. You can also make your own enchilada sauce, as long as it’s smooth in consistency when it is finished.

5. Add more peppers if you want heat!

6. More corn meal or flour = thicker chili. BUT, the consistency will get funny; a bit gritty or grainy. For best results, once the chili is heated and cooked through, turn it off, let it sit, and warm it the next day or two.

7. Serve with plenty of crackers and a bit of shredded cheese.

8. You can also serve over warm elbow or spaghetti noodles and pretend you are from Cincinnati (no, I am no joking, it is very good this way as well).

Kyria's Stolen Chili

Here is an example of what we want. Preferred would be a picture of you with your dish rather than separate from it.

The recipe is (by the way, this is stolen from Lea anyway!!!):

2 cans kidney beans
1 can corn
2 cans diced tomatoes
1 can black beans
1 can hot mexican peppers, diced
1 can olives, sliced
3 bell peppers, diced
1 large yellow onion, diced
1 whole clove garlic, diced
1 package ground beef (maybe 2 lbs - I am not sure)
Cayanne pepper to taste
Salt, pepper, garlic salt (if you want)

In big pot, combine first eight ingredients (save about 1/3 of the onion and half the garlic). Do not drain any of the cans, just throw them in as is. In another pan, cook the hamburger with 1/3 of the onion, half of the garlic, salt, pepper and cayanne pepper.

When meat is done cooking, add it to the big pot. Leave the whole thing to simmer low for about 4-6 hours. Add spices to taste. Enjoy!