Originally posted by Hunter:
I said I will do them both - as is. I respect a cook's vision.
I knew I liked you for a reason.
Bear in mind that not only does authentic chili not have beans in it that it doesn't have any tomato either. However, you'll notice I tend to use 1 6 oz can of tomato paste in my chili. This is mostly as a thickening agent although it does impart a little added flavor. If you want to go truly authentic subsitute Masa instead.
Like most chili it'll taste slightly better if you precook it on day one and reheat and serve it on day two. Beware that it'll also pick up a little added heat on day two and beyond as well, especially if you freeze it.Joe’s Spicy Chili Recipe
4 lbs of Chili meat (*)
1 large onion chopped
4 cloves garlic minced
1 tbl Oregano
1 tbl comino (cumin seed)
6 tsp chili powder (#)
1 can Rotel tomatoes (%)
1 can tomato paste (@)
2 cans beer
1 tbl Seasoned Salt
1 tsp Cayenne Pepper
Brown chili meat, onions and garlic in a large stewing pot. Drain off all fat and return meat mixture to the pot. Add remaining ingredients. Bring to boil. Lower flame and simmer covered at least 1 hour.
* Instead of buying chili meat try purchasing a roast and have it ground into chili meat. Rump roast works best because of less fat although any roast will suffice.
# This can be done to taste. I will use up to 6 tablespoons of chili powder for really spicy chili. I prefer Gephardt’s Chili Powder but any really good quality chili powder should suffice.
% 1 can whole tomatoes can be substituted for milder chili. For spicy chili add one chopped jalapeno without seeds. For eye watering chili leave the seeds in the jalapeno.
@ I use this as my thickening agent. Masa can be substituted.