How to Make Chili
This is Pacific Northwet home style chili with beans in it. It's not
true Texas "no bean" chili, we know that and are OK with it :)
Ingredients
- Step 1
- Step 2
- 1 large onions
- 2 to 8 cloves garlic (adjust to taste)
- 1 cup beef stock or chicken stock (Canned works fine)
- 1 to 2 cups water depending on how soupy you like your chili
- 1 Tablespoon cumin
- 1/4 cup dark chili powder
- 1 Tablespoon ground black pepper
- 1 Tablespoon Kosher Salt
- 1 teaspoon oregano
- 1 Tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon Chipotle powder (smoke and heat) or cayenne (just
heat)
- 1/2 Tablespoon paprika
- 1 small can green chiles (drained and diced)
- 1-15oz can tomato sauce
- Step 3
- 1-15oz can tomato sauce (2nd can)
- 1 to 2 pounds seasoned browned hamburger or diced left over BBQ smoked beef
- Adjust salt and seasoning to taste with Kosher Salt
Step 1. In an 8 quart oven-safe pot (with lid) add 2
cups of pinto beans to 8 cups of hot water and bring to a boil for 3 minutes.
Let stand for 4 hours covered, adding water as needed to keep beans covered in
water. Drain off water.
Step 2. Preheat oven to 350ºf. Sauté 2 large minced
onions and 4 to 8 cloves of minced garlic in olive oil over medium heat, stirring
constantly until the onion is translucent. Add one 15oz can of tomato
sauce to deglaze the pan and pour on top of drained beans. Add rest
of Step 2 ingredients, stir, cover, and bake for 2 hours.
Step 3. Add Step 3 ingredients and cook for half
hour or more at lowest heat, stirring occasionally. Test for seasoning, adjust
and enjoy. Garnish with grated cheese, diced onions, and sour cream.
Serve with your favorite cornbread.
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