Chili

I don’t really have a chili recipe written down anyplace…But I can give you a base that is standard for me. A run down, so to speak.
I start with an onion, about 4 cloves garlic and a rib of celery, all minced.
This goes into the D.O. with a T. or 2 of oil. Give it a sweat and add a lb. of ground beef (or what ever you wish. I’ve done venison and pork too, but like beef the best). Brown this up, seasoning with salt, pepper (to taste), about a T. of chili powder and a t. cumin.
Add 4 to 6 C. crushed tomatoes, 2 C. diced tomatoes and two or three cans of black beans.
If you use dry beans, be sure to soak over night or do the boil and set method before adding them. Also the cook time will be longer (in hours) for the beans to tender.
Once everything is in the pot and ready to simmer, I do the final seasoning:
Most often I add green chilies (a 4 oz. can should do), more chili powder and picante’ to taste.
I most always have homemade picante’, but a real good one to have in the fridge is Tapat’io Salsa Picante’
If I’ve got fresh peppers I do them, for sure…BUT, in a pinch, canned goods are great. A few examples here are:
The canned green chilies or jalapenos, chilpotle peppers, Ro-Tel and even seasoned beans. A good brand of beans that I use every now and again is Kuner’s Jalapeno Black Beans with lime juice.

Egret

You have mail.....a ?? on the recipe. Thanks
Bill