Old-Fashion 2-Meat Chili

Spice up your Bowl with Goodness

So, what makes this old-fashion you ask?  Mainly it’s the way I was taught to make chili, Alabama style. No box mix or spice package, this one is made just the way many kitchens did with simple ingredients found in most cupboards, crisper drawers and meat compartments.

Chili is such an ideal food for casual entertaining, football watching and extra good during the winter months. Served steaming hot, it will put a big ol’ smile on a frosty face, warm the tummies on cool nights and perk up those with Autumn doldrums.

Old-Fashion Chili
Gooder than good … actually, damn gooder!
about 12 servings

1/2 pound dried pinto beans or 2 -15.5 oz cans rinsed and drained
2 pounds lean ground beef (from the shoulder area is fine)
1 pound lean ground pork or venison (pork loin is pretty cheap with little fat)
1 1/2 tablespoons vegetable oil
2 large onions, chopped
2 large green bell peppers, chopped
2 garlic toes, minced
2 tablespoons ground cumin
4 to 6 tablespoons chili powder
2 tablespoons all-purpose flour
1 tablespoon paprika
1/2 tablespoon black pepper
1 teaspoon sugar
1 teaspoon Mexican oregano
1/2 teaspoon vinegar
1/4 teaspoon cayenne pepper
1 bay leaf
1 -10.5 oz can condensed beef broth (Campbell’s)
water or tomato juice
1/2 cup chopped parsley
1 -28 oz cans diced tomatoes
1 -6 oz can tomato paste

Soak overnight the beans or use can ones if you are in a really big hurry. Drain and rinse either way; put aside.

In a Dutch oven of medium stockpot, brown both meats. Ya might have to add a little oil if you meats are really lean. Drain meat into a bowl and wipe out any oil.

Add the oil to the pot over medium high heat and saute the onion and bell pepper until the onion goes limp. Toss in the garlic and give it a stir. Add the cumin, chili powder, flour, paprika, black pepper, sugar, oregano, vinegar, cayenne and stir to coat all the vegetables. Add the bay leaf, the can of beef broth, enough tomato juice or water to thin the consistency and the parsley. Allow the mixture to come to a simmer; fold in the meat and beans. Return mixture to simmer and reduce heat to low. Cover and simmer for 1 hour. Stir occasionally.

Make sure the beans are as tender as you like them before adding any tomato product. If tender, add the tomatoes along with the paste. Stir and add just enough water to your liking. Allow chili to come to a simmer and cook another 30 minutes.

Serve with a simple pico de gallo, cheddar cheese and sour cream if desired. Cornbread sticks are very appreciated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s