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Chili recipe
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<blockquote data-quote="Nat-1969" data-source="post: 186211" data-attributes="member: 4996"><p>My recipe: 20 oz ground beef cooked with some chili powder and some diced onions, drain most of the fat..add 2 cans of local grocer mexican style diced tomatoes with green chilis (about 30 oz), one large can of chili beans (think its like 30 oz), one largish yellow onion coarsely chopped, couple garlic buds minced, a lot of chili powder (one or two heaping tablespoons), couple teaspoons each of cayenne pepper, white pepper, black pepper, hot chili powder and onion powder..liberal dose of salt..then take one 12 oz beer (I prefer Boulevard Wheat, or Goose Island 312 Urban Wheat for cooking), I usually rinse the tomato cans out with beer and pour over the dry seasonings. This should fill normal size crockpot to the top..stir it up cook on low stirring every hour or two, cook for 7 or 8 hours. If you like it thicker add a little corn starch and/or crack the lid when it's really cooking to let some of the water content evaporate. This should make enough chili for a bachelor to have lunch all week long. When it has finished cooking I like to put it in a container in an ice bath to get it down to a safe temperature for storage in your fridge, don't want any nasty bacterias to take form as it cools. Like to top it with soup crackers and shredded colby jack cheese.</p></blockquote><p></p>
[QUOTE="Nat-1969, post: 186211, member: 4996"] My recipe: 20 oz ground beef cooked with some chili powder and some diced onions, drain most of the fat..add 2 cans of local grocer mexican style diced tomatoes with green chilis (about 30 oz), one large can of chili beans (think its like 30 oz), one largish yellow onion coarsely chopped, couple garlic buds minced, a lot of chili powder (one or two heaping tablespoons), couple teaspoons each of cayenne pepper, white pepper, black pepper, hot chili powder and onion powder..liberal dose of salt..then take one 12 oz beer (I prefer Boulevard Wheat, or Goose Island 312 Urban Wheat for cooking), I usually rinse the tomato cans out with beer and pour over the dry seasonings. This should fill normal size crockpot to the top..stir it up cook on low stirring every hour or two, cook for 7 or 8 hours. If you like it thicker add a little corn starch and/or crack the lid when it's really cooking to let some of the water content evaporate. This should make enough chili for a bachelor to have lunch all week long. When it has finished cooking I like to put it in a container in an ice bath to get it down to a safe temperature for storage in your fridge, don't want any nasty bacterias to take form as it cools. Like to top it with soup crackers and shredded colby jack cheese. [/QUOTE]
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