Give this here a try. I guarantee you won't be disappointed. I just won a chili cook-off with this combination. This makes a really meaty chili with just a few beans. The spices hit you up front and are well balanced. If you add a little cayenne then the spice will hit you up front and stay on your palette as well.
1 lb. ground beef
1.5 lb. ground venison
1 lb. pork sausage
.5 lb. thick cut bacon diced
1 medium white onion
2 jalapeno peppers
2 small peppers w/seeds
1 tsp. cumin seeds
Kosher salt
Ground pepper
1 package Williams chili seasoning for 2 lbs. meat
1 box Emeril beef stock
1 can tomato sauce
1 can fire roasted diced tomatoes
1 can diced tomatoes with garlic, oregano, basil
1 can Bush's chili beans
12 comments:
Chili is one of my favorite foods. I'll have to give your receipe a try.
We'll try it, too! The hotter, the better!
Frank, this sounds (and from the picture, looks) really good... I may just have to see if I can modify the recipe for a kosher kitchen. But there is one thing:
If you're putting in pork sausage and bacon, why use Kosher salt?
The Kosher salt isn't for the "kosherness" (if that wasn't a word before -- it is now!!!) but rather for the taste. Kosher salt has a far better taste than regular table salt when you use it to cook with.
do you want to win EVERY chili cookoff from here on out?
i know the secret ingredient, via an attorney i used to file felonies for...
let me know and i'll sneak it to you.
somehow.
*:]
p.s. i also know of a way to make "smoked" kosher salt...a dirty little secret...i LOVE IT!
Send some of that chili over here.............please
looks good. My wife is the chili maker in my house. I run the barbecue and grill stuff. I have a lot of barbecue stuff about a year ago on my blog.
OK nanc -- get me your secret cooking mojo for my chili. Smoked kosher salt? That's quite intriguing. Pass me that one too.
welllllll, okaaaaaaayyyyy - the secret ingredient to ANY award winning chili is that when it's completely done and ready to serve - add one cup tequila per three quarts chili! the heat kills the alcohol but does something to it that is unexplainable.
the kosher salt is a little trickier - do you have hickory? if you do, then get yourself a good smoky fire going and make a tin out of aluminum and spread kosher rock salt on the aluminum and close the lid until the salt is light brown - VOILA!
i assume one could also do this with sea salt.
I will certainly give both these things a try. I have a friend that adds about 4 cups of coffee to his chili. Maybe he was trying to sober up from your chili the night before! HAHAHAHAHAHA!!! Thanks nanc for the secrets.
all this talk about chili makes me hungry....I like it spicy too.
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