RC's Chili Recipe
For those cool fall days and cold winter evenings this dish will warm you up from the inside and keep you warm and full for that perfect night of sleep
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthy++Servings6
Main IngredientMeat
Ingredients
1-2 lbs sausage, deer, elk or ground chuck
1 15oz can of diced tomatoes
3 8oz cans tomato sauce
1 large onion chopped
6 cloves of garlic minced
1 roasted green bell pepper
1 roasted yellow bell pepper
2tbsp cumin
1tbsp ground oregano
1/2c chili powder
1/4tsp cayenne
4 fresh jalapenos sliced
1 box beef broth
1 large can of ranch style pinto beans
Meso:
ingredients
2tbsp all purpose flour
8tbsp water
mix flour and water until you have a thick but flowable mixture
Directions
over a medium heat and in a large skillet cook the ground meat until there is no pink left
drain the meat and place it in a 6 to 8 qt stock pot
add the can of diced tomatoes
add the beef broth
add the tomato sauce
add the onion and garlic
start roasting the peppers by placing them directly on top of the burner with a medium heat, (you can use an electric burner as well)
once the side of the pepper turns black, rotate the pepper to the next side, (Continue until the entire outside of the peppers look burnt)
place the peppers in a small brown paper bag to finish cooking
while your waiting for the peppers to finish cooking
add the rest of the ingredients into the stock pot and bring to a boil
reduce heat and simmer for about 20 minutes
add the meso to thicken
if the chili becomes too thick add water to thin to your desired consistancy
after the chili has simmered for around 20 minutes
remove the peppers from the bag
using a knife, cut out the seed pod, slice down the middle, flip it over to the burnt side and rake the black skin off of the pepper.
dice the pepper and add to the stock pot.
cook another 20 to 30 minutes until the onions are translucent
serve with a big ol chunk of cornbread
enjoy
drain the meat and place it in a 6 to 8 qt stock pot
add the can of diced tomatoes
add the beef broth
add the tomato sauce
add the onion and garlic
start roasting the peppers by placing them directly on top of the burner with a medium heat, (you can use an electric burner as well)
once the side of the pepper turns black, rotate the pepper to the next side, (Continue until the entire outside of the peppers look burnt)
place the peppers in a small brown paper bag to finish cooking
while your waiting for the peppers to finish cooking
add the rest of the ingredients into the stock pot and bring to a boil
reduce heat and simmer for about 20 minutes
add the meso to thicken
if the chili becomes too thick add water to thin to your desired consistancy
after the chili has simmered for around 20 minutes
remove the peppers from the bag
using a knife, cut out the seed pod, slice down the middle, flip it over to the burnt side and rake the black skin off of the pepper.
dice the pepper and add to the stock pot.
cook another 20 to 30 minutes until the onions are translucent
serve with a big ol chunk of cornbread
enjoy
