But I will say this again, and again, that I was honored that she loved my chili! She requested that I cook chili for one of her last birthday celebrations. That was such as big deal for me. Even though I flunked gravy, greens and chitlins, at least I could cook something that she was proud of.
I made this chili yesterday and shared it with my cousin Tony, his wife and my Aunt Ernestine. Auntie called me up to say it was really good. What a compliment!
Had this for dinner last night and it was so hard to eat only one bowl. I CHANGE up my chili recipe from time to time. Sometimes I add the Chiplote Peppers in Adobe Sauce (if I happen to have some), but sometimes I don’t. I used the Williams Chiplote and Original seasoning packages yesterday. So when I use the Chiplote Peppers in Adobe Sauce, I use the Williams Original and/or Texas, but not the Chiplote Peppers so that flavor does not overpower.
THE POWER OF FRESH ONIONS, GARLIC, GREEN PEPPER & GREEN ONIONS WILL COMPEL YOU! To eat lots of flavor! Can’t stress this enough, but USE THE REAL STUFF. I had someone tell me that their family NEVER cooked with real onions, garlic, etc.. Instead, they only used powered onion or powered garlic. So they were so surprised when they tasted my chili and in fact, insulted it because their mom only cooked with powered onion and garlic. No offense taken. I use powered onions or minced garlic when I want to QUICK COOK. Like in the morning when I cook breakfast I use minced garlic, instead of chopping fresh garlic. But when I SLOW COOK, I always use the REAL STUFF. You can’t beat the flavor
Give this recipe an audition and please let me know how it turns out. WARNING: Very Spicy, thick and delicious!!!
Ground Beef, frozen is okay, 2 lbs
Sausage (or extra 1 lb of Ground Beef), frozen roll is okay (Bob’s Zesty Hot, recommended), 16 oz.
Diced Ham (Farmland, recommended), 8 oz
Beef Broth, 14.5 oz.
Merlot or Pinot Noir (Sutter Home, recommended), 6.32 oz
Beef Bouillon, 1 cube
Petite Diced Tomatoes, 1 can 14.5 oz
Diced Tomatoes, 2 cans each 14.5 oz
Kidney Beans, 2 cans each 15 oz
Chili Beans, 2 can each 15 oz
Crushed Tomatoes, 28 oz.
Red Onion, 1 lg, diced
Green Onion, 6 stalks, chopped
Green Pepper, diced
Jalapeno Pepper, diced
Garlic, diced, 7 cloves
Chili Seasoning okay to mix the original with Chipolte (Williams, recommended), 2 packages that are 1 ounce each
Liquid Smoke (Wright’s, recommended), ½ teaspoon
Worcester Sauce, 1 Tablespoon
Chiplote Peppers in Adobe Sauce (San Marcos, recommended), ½ can or about 5.5 oz OPTIONAL
NIGHT BEFORE or at least 8 hours, OPTIONAL
Cook frozen Ground Beef, Sausage and Diced Ham in 3 Quart Crockpot with Beef Broth and Beef Bouillon cube, cook on low for 8 hours (this can be done the night before). OR, if your meat is already unthawed you can brown the Ground Beef and Sausage in a skillet the same day you make the Chili. In either case, drain and add to a 6-7 Quart Crockpot
SAME DAY AS CHILI
Drain Beans and rinse
Put Beans and all other ingredients into 6 quart Crockpot with the Crushed Tomatoes as the last ingredient poured over everything else.
Cook on low for 8 hours
Serve with Sharp Shredded Cheese, Sour Cream and Saltine Crackers
The Vampire Dancer Saga 1 & 2 is available in paperback, Nook & Kindle at Barnes & Noble & Amazon.com: