Recipe for thick chili
This is a recipe that's excellent for Frito pies and chili dogs. My family loves eating it on spaghetti, which is surprisingly delicious. You can eat it just the way it is too.
I've taken recipes from multiple sources, my mother, my brother, my mother in law, and refined them into a combination I really like. When I was growing up, we would have chili every Christmas Eve, so making it and eating it brings back fond memories for me.
One thing I've learned over the years is the term Season to Taste. It's important to remember when cooking. If you don't like the recipe the way it is, you are free to change it. If you don't like the idea of minced jalepeno, you can remove it or substitute. If you don't like garlic, don't add it, you heathen. Green and red peppers are an excellent option too.
WARNING: There are vastly different qualities of chili powder out there. If you get a cheap bargain brand, you may want to add a little extra unless you hate anything even remotely spicy. If you get a high quality chili powder made with exotic chilies, you can always cut the amount you add . . . unless you like your face turning red and tears running down your cheeks. Up to you.
(May be cut in half or doubled for your needs. May also be frozen if needed)
Ground Hamburger, or Vegetarian Substitute: 2lbs
Ranch Style Beans: 5 cans
Stewed Tomatoes: (I prefer the fire roasted version by Hunts)
Chopped Onion: 1 ea
Minced Garlic: 1 clove or 1tbsp
Minced Jalapeno: 1 small jalapeno (optional)
Chopped Green Onion: 3 stalks (do not saute with other veggies)
Worcestershire Sauce: 3 tbsp
Water: 1/2 cup
Chili Powder: 3tbsp
Onion Powder: 1tbsp
Garlic Powder: 1tbsp
1. Put Hamburger/Substitute in pot on medium high.
2. Immediately add Onions, Garlic, Jalapeno to cook with hamburger.
3. Once hamburger is browned, add beans and crushed tomato. At this time, I add the water, but I put the water in the cans and swirl it around to get all the juices out before adding it to the mix.
4. Add seasonings (Adjust to taste as you prefer), Worcestershire Sauce and A-1
5. Cook on medium heat for 1/2 hour
6. Reduce heat to low and simmer for 1-2 hours.
Note: My family is horrible at waiting until it's done because of how amazing the aroma is. Technically you can eat after the first 1/2 hour, but chili is better and more flavorful if it's left to simmer.
These are the beans and tomatoes I use.
John H. Carroll