I love to cook. I had the best teacher in the world, my maternal grandmother. Thanks to her I can do everything from baking my own bread to making my own curry, and I can throw together a meal from nothing in half an hour. I've actually been cooking since I was old enough to stand. In fact, one of the reasons Speed cooks in my stories is because I do and he always makes my recipes.
Anyway, a friend of mine has been bugging me for practically ever to write down my recipe for chili. I make it for him all the time and he pretty much starts drooling everytime I walk into his office with a container for him. So, I just made another batch tonight and figured I'd sit down and finally write out the recipe for him.
I thought it might be fun to start posting some of my recipes here as well for any of you who like to cook, so here is the first one.
makes approximately 8 quarts
1 pound dried red kidney beans
1 pound dried black turtle beans
6 green jalapeno chilies
2 medium Vidalia onions
3 large cloves elephant garlic
3.5 pounds crushed tomatoes (I use canned, no salt added)
1 – 1.5 pounds ground beef (80% lean works best)
2.5 ounces chili powder
Vegetarian variation: Substitute for meat, 4 cups shredded carrots, 2 finely chopped green peppers, and 6 finely chopped portabella mushroom caps.
**Chopping the jalapenos – Remove the end with the stem. Quarter the peppers lengthwise, then chop into slivers. Do not remove the seeds.
**I use two pots, one to soak the beans (6 quart), the other to assemble the chili (12 quart).
**80% lean ground beef works best because of the fat content, but if you are on a low fat diet then 97% lean will work.
**Use Vidalia onions, not regular onions. They have a higher sugar content and give the chili a better flavor
**Elephant garlic has a lower acid content and a sweeter flavor than regular garlic. It doesn’t need to be crushed, instead it can be chopped into cubes, approximately 1/2 centimeter. It also doesn’t need to cook as long as regular garlic.
Chop 2 chilies. Place the dried beans and chilies to a 6 quart pot. Add 4 quarts of water and soak over night. After the beans have soaked, place the pot on the stovetop and boil for approximately 1 hour or until the beans are just tender. You may need to add more water before they are done so keep an eye on the pot. When the beans reach the just tender stage, take the pot off the stove and set aside. The beans will continue to absorb water.
Chop the remaining chilies, garlic, and onions. Place the 12 quart stock pot over medium heat for a few minutes, then cover the bottom with approximately 1/2 centimeter of olive oil. Add the onions. garlic, and chilies. Sautee for 15 minutes. Add the ground beef and brown. Make sure to break up any large pieces. Add the crushed tomatoes and chili powder. Stir until everything is mixed. Allow this to simmer for 10 minutes.
The beans should have absorbed more of the water. Drain most of the remaining water from the beans. Add the beans to the larger pot and mix thoroughly. Allow chili to simmer another 10 to 15 minutes, stirring frequently.
Serve with shredded cheddar cheese.