ANDY BEALS' CHILI

Andy's own recipe for meat/bean chili

This is the descendant of the chili that I've been making since 1974.

Ingredients

(12 cups)

1.3 kg canned beans (drained)
1.5 kg stewed tomatoes
1 kg beef, cut into bite-sized pieces and browned. Don't use ground beef.
2 garlic cloves, chopped
3 medium jalapeno peppers, cut up
2 green bell peppers, diced
1 or 2 medium onions, diced
1 bottle flavorful beer
30 ml cumin
10 ml paprika
5 ml cayenne pepper

Procedure

Sautae the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time.
Drain the fat from the beef.
Put everything in a big pot over low heat (a slow cooker is handy) and stir together.
Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary.
Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh-baked biscuits or cornbread.

Notes

This is best if it has cooked at least overnight. Generally it's ready for consumption after about three hours. If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay. Slow-cookers are great in this regard!

At the three hour mark, the chili is somewhat soupy. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water. While doing this, stir every few minutes or you may burn the bottom!

I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general guideline. The amount of garlic given in the recipe is very conservative. Garbanzo beans (chick peas) are nice, but they take a lot longer to cook. Making it with lamb or Italian sausage instead of beef is also interesting. Cherry peppers instead of jalapeno peppers are very nice also.

Do not use wimpy American beer! I have found that Moosehead adds a good flavor, and I bet that Anchor Steam will too.

Rating

Difficulty: easy.
Time: 15 minutes preparation, 3 hours cooking.
Precision: no need to measure.

Contributor

 
Andrew Scott Beals 
Lawrence Livermore National Laboratory, Livermore Ca 
bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy

Recipe last modified: 13 Mar 86

Original header

Path: decwrl!recipes
From: bandy@lll-crg (Andrew Scott Beals)
Newsgroups: mod.recipes
Subject: RECIPE: Chili
Message-ID: <4035@decwrl.DEC.COM>
Date: 4 Jul 86 03:36:36 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Lawrence Livermore National Laboratory, Livermore CA
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Approved: reid@decwrl.UUCP

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