Monday, February 7, 2011

Viking Chili

So, there was a little event last night on the TeeVee?

The chili I brought (recipe very kindly provided by my brother) seemed to be a good hit, recipe follows:

2 pounds beef stew meat
1 pound ground beef
2 cups hot water
1 can tomato sauce
2 onions peeled and chopped
1 jalapeno chili seeded and minced
2 cloves garlic
1 teaspoon hot pepper sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon cayenne pepper

In a large heavy bottomed pot, brown stew meat and beef, drain.
Add water, tomato sauce, onion, peppers, garlic and sauce, bring to a boil
Reduce heat and simmer for 30 minutes.
Stir in spices
Gently simmer for 1 ½ hours
Serve warm

BROTHER’s Variety:

I would add a habanero or two (or any pepper), a few bell peppers cut in large chunks as well for color,
About 1 hour before serving, throw in half a stick of Velveeta Cheese for a thickening agent and some color.
Instead of tomato sauce, you can use chunked tomatoes.
Once, I used 5 or 6 different varieties of peppers, just for the fun of it.

FATHER's Variety:
I added a pack of chorizo sausage to the mix to add more texture. Peppers used: two habeneros, two Jalepenos, two others; plus a three pack of bell peppers.

We browned the meat starting at 10, all stewed in a crockpot from 11:00 till game time. By that point, good flavor all around, not too hot, just hot enough. The stew meat didn't stick together that long, so perhaps we stewed it too long, but it was good nonetheless.

1 comment:

Mother Hen said...

This is a very tasty chili!