5-90
NAXJA Forum User
- Location
- Hammerspace
Get out your large pot.
Either cook two pounds of dry beans per directions beforehand (red beans and kidney beans make a good mix. You can also use straight pinto beans) or get at least four cans of something decent (I favour Bush's Beans - they do a good job.)
Put your beans in the large pot with two regular-size cans of tomato sauce. You can add a small can of paste if you want to thicken it up a bit straight away. Add 4-6 ounces of a good chipotle sauce (I favour Buflao - I use the stuff like catsup...) to give it all a good smoky flavour. Simmer on low, stirring occasionally.
While that's going on, cook (in any particular order):
- Two pounds lean ground beef
- One pound spicy sausage (well-drained and crumbled)
- One pound of bacon (well-drained and crumbled)
As you get the meats cooked; crumble them reasonably fine, drain, and mix into your bean/sauce stock.
Once you have the meats added, you can fine-tune the whole pot using additional tomato sauce/paste (if desired) chipotle sauce (to taste - gives a good bite and a pleasant smoky flavour,) and your choice of other hot sauces (I like habanero sauces, but I like food that bites me back. I also like my coffee strong and mean - is that so wrong?)
As you tune the pot, allow it to simmer for at least one full day. If you have access, dump the pot into a crock-pot (slow cooker on low) to simmer overnight, stir well in the morning, and resume tuning, stirring, and simmering.
Freezes well (works for me, since no-one else in the house can eat my chili...)
Serve with grated cheese (cheddar/jack mix is good. Pepper jack is better!) and either tortillas, tortilla chips, or crackers as available.
Also works well for nachos, especially when topped with sour cream or crema Mexicana for a good contrast in taste. Jack cheese is good here, queso fresco is better.
Enjoy!
Either cook two pounds of dry beans per directions beforehand (red beans and kidney beans make a good mix. You can also use straight pinto beans) or get at least four cans of something decent (I favour Bush's Beans - they do a good job.)
Put your beans in the large pot with two regular-size cans of tomato sauce. You can add a small can of paste if you want to thicken it up a bit straight away. Add 4-6 ounces of a good chipotle sauce (I favour Buflao - I use the stuff like catsup...) to give it all a good smoky flavour. Simmer on low, stirring occasionally.
While that's going on, cook (in any particular order):
- Two pounds lean ground beef
- One pound spicy sausage (well-drained and crumbled)
- One pound of bacon (well-drained and crumbled)
As you get the meats cooked; crumble them reasonably fine, drain, and mix into your bean/sauce stock.
Once you have the meats added, you can fine-tune the whole pot using additional tomato sauce/paste (if desired) chipotle sauce (to taste - gives a good bite and a pleasant smoky flavour,) and your choice of other hot sauces (I like habanero sauces, but I like food that bites me back. I also like my coffee strong and mean - is that so wrong?)
As you tune the pot, allow it to simmer for at least one full day. If you have access, dump the pot into a crock-pot (slow cooker on low) to simmer overnight, stir well in the morning, and resume tuning, stirring, and simmering.
Freezes well (works for me, since no-one else in the house can eat my chili...)
Serve with grated cheese (cheddar/jack mix is good. Pepper jack is better!) and either tortillas, tortilla chips, or crackers as available.
Also works well for nachos, especially when topped with sour cream or crema Mexicana for a good contrast in taste. Jack cheese is good here, queso fresco is better.
Enjoy!
)
