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NFT: Chili time! Recipes needed

BigBlue in Keys : 1/21/2020 11:03 pm
Well with this cold weather setting in I figured tomorrow would be a good day to make a pot of chili. I've never made chili myself and remember seeing some good recipes on here. So lay'em on me BBI, what's your best meaty chili recipe.
.  
Banks : 1/21/2020 11:19 pm : link
heh. I was thinking the same thing this week. I don't have anything special so I'm all ears to our experts
Use a little Rotel  
JerryNicklebag : 1/21/2020 11:47 pm : link
In your chili and serve it over squares of cornbread. It’s amazing.
Just wing it a little  
oghwga : 1/22/2020 12:00 am : link
Made some sunday.
2 pounds of ground beef browned up with an onion

Dumped in 2 cans of kidney beans 2 cans of pinto beans and 2 cans of black beans, (with the liquid) a can of tomato sauce a can of tomatoes with Chili's a small can of corn some cumin some salt some garlic a fat tbsp or two of chili powder a little adobo a cup of water or two and let it bubble for a few hours.

All cans except the corn are the 14 oz size.
If you don't mind some work and time  
Bill in UT : 1/22/2020 12:14 am : link
my favorite is Guy Fieri's Dragon's Breath Chili.
Link - ( New Window )
Cumin!  
adamg : 1/22/2020 12:16 am : link
Lots of cumin and chili powder!
I don't have exact  
Pete in MD : 1/22/2020 12:16 am : link
quantities of stuff but I use a crock pot, bison meat, red peppers, onions, Ro-tel (diced tomatoes with green chili peppers), fresh jalapenos, black beans, pinto beans, kidney beans, corn, cumin, chili powder, salt, and red pepper flakes.
Okay here it goes  
uconngiant : 1/22/2020 12:33 am : link
two pounds of 80% hamburger cooked with an onion, chili powder and a little salt. Brown it up while you get a large can of diced tomatoes with four cans of Red Kidney beans, one can of black beans and one light kidney beans. Then add chili powder, another onion diced, a teaspoon of cumin, a tablespoon of red pepper flakes and a teaspoon of paprika.
Let it simmer for on low for an hour and stir it every ten minutes or so.


Hope you like it as much as my crew does
You reminded me of this  
jnoble : 1/22/2020 12:38 am : link
Homer vs chili
Link - ( New Window )
A loose recipe with a few tips:  
BlueLou'sBack : 1/22/2020 3:40 am : link
Start with about 3# of Chuck, brisket, or top sirloin cut into 1-1.5 inch cubes, it's way better than using ground beef.

Dredge the beef in seasoned flour with ample paprika, cumin, salt and fresh ground black pepper, brown well in a heavy pot or Dutch oven, and set aside. Sautι 2# of thinly sliced onions, 2# sliced sweet and hot peppers, 10 cloves or one head of chopped garlic all together in the same pot over a low flame until soft, and near the finish of this add in and heat through several tbsp of ground Cumin and dried oregano of excellent quality, along with a few tbsp of chili powder. Add 1 28 oz can of crushed tomatoes, return the browned seasoned beef and add rich stock until covered and simmer until tender. Add one # of dried black or red beans (that were previously soaked and cooked in rich stock) and more cumin, oregano and chili powder to taste.

If it still needs salt (beans absorb salt flavor) add more s&p to taste, or even beef boullion cubes or "Better than Bullion" paste to taste.

Adjust the heat with more ground cayenne pepper or Tabasco or other hot sauce.
Don’t use ground beef.  
LauderdaleMatty : 1/22/2020 6:23 am : link
Go buy chuck steak and cube it small w salt pork. Fry it up and then throw i the slow coooker w beer and whatever spices. I soak my beans for a day or so but use canned if u want. Is easier. And I do it that way I cook it for 24 hours. . White pinto and red at end w fresh diced tomato and onion. Even some cilantro if u want
When I was on Keto this was my go to  
Saquads26 : 1/22/2020 6:42 am : link
Now that I’m off it still is but I add beans now, so delicious. The cocoa powder is clutch!
https://www.isavea2z.com/quick-keto-chili-recipe-made-in-the-pressure-cooker/ - ( New Window )
My favorite combo  
Dankbeerman : 1/22/2020 8:01 am : link
is boneless short ribs, pork tenderloin and ground hot italian sausage. Brown it up in ducth oven then cover with a bottle or 2 of imperial stout and simmer for an hour or so while I start the veggies.

Use 2 vidallia or candy onions and a mix of poblanos, cubanelle and then add assorted hot peppers (jalepeno, serrano, habenero). soften in some olive oil for 8-10 minutes then add garlic usually 8-10 cloves or so then add a can of tomato paste mix it all together then add 2 large tomatoes chopped up and a big can of crushed tomatoes coat with cumin and chili powder add some sea salt and ground pepper.

then combine every thing into the duych oven bring to boil add beans always black and then add another either kidney or pinto. simmer for an hour or 2 then transfer to a crockpot and leave it on low for minimum 4 hours best is overnight. occasionally stir and top off with beef stock as needed to keep a consitency you like.

serve over spanish rice with sour cream and some fresh sliced hot peppers for those who want extra heat.
RE: You reminded me of this  
barens : 1/22/2020 8:25 am : link
In comment 14789089 jnoble said:
Quote:
Homer vs chili Link - ( New Window )


That was hilarious!!
Some great recipes posted here, just like to add  
smshmth8690 : 1/22/2020 8:30 am : link
a couple of my thoughts. It's Chili, so make sure you use a really good chile powder, and make sure you use enough of it.
I use a commercial blend called Mexene. I hardly ever see it in stores so I buy it online. I avoid the ones from the local supermarkets, because they always seem to be week in flavor, probably because they sit around for a while in the store. One of the reasons is people use them sparingly in recipes. C'mon now, it's called chili for a reason, use that stuff! If I'm making a small batch (2 lbs. of meat or so) I use at least 4 to 6 Tbs. of chili powder.
Always add your chili powder into your recipe before you add any liquid, either after the meat has browned, or after you have sauteed the vegetables you have used. Just make sure you have your liquid ready to go, because you just want to toast your chile powder for a minute of two so that it doesn't burn.
I know on other chili threads, using leftover BBQ meat has been mentioned. It adds a great smoked flavor. Pulled pork, leftover brisket, hell even diced up leftover hamburgers, or steak are great additions.
I know everyone is aware of canned Chipotle chiles in Adobo. I love adding them into my chile. Just chop them up and mix them in, at any point when you would add tomato, they add nice heat, an great flavor.

Here's a link to the chili powder that I use.
Mexene - ( New Window )
You guys are freaking awesome.  
ATL_Giants : 1/22/2020 8:36 am : link
I need to save this thread as a document.
Keep it simple...  
FatMan in Charlotte : 1/22/2020 8:51 am : link
I did a hearty red chili that was great the other week.

The key is using stew meat, not ground beef.

Brown the stew meat in a little oil. When it is done, throw it in the pot. Then use a medium onion and a large bell pepper and cook in the pan you just cooked the beef in. I'll usually add a little bit of beef stock and sprinkle liberally with chili powder.

When those are softened, about 10 minutes, throw them in the pot. Then add 2 cans of whole, peeled tomatoes (Roma are best), 2 cans of rotel with green chiles and chili powder, garlic powder, cumin and cayenne. Make sure you don't drain the cans so all that liquid goes in. I'll add about a cup of beef stock and a beer - shitty is fine.

Cook as long as you want on low heat. Before serving, if it is to liquidy, stir in a small amount of masa or corn starch to thicken. Salt to taste and serve.
Thanks guys!  
BigBlue in Keys : 1/22/2020 8:51 am : link
Great stuff so far. I'm liking the idea of chopping up steak/brisket to add to the ground beef, I always like a chili with chunks in it. Great tipto season the meat first befire the liquids. This time around I'll have to use canned beans because there is no time to soak them. I wish I could still eat spicy peppers like Homer but now I end up hurting for days, so I'll have to keep this more mild. Waking up to 48 degrees here with wind chills of 39! Can't wait to get this pot rolling later.
RE: My favorite combo  
MM_in_NYC : 1/22/2020 9:07 am : link
In comment 14789165 Dankbeerman said:
Quote:
is boneless short ribs, pork tenderloin and ground hot italian sausage. Brown it up in ducth oven then cover with a bottle or 2 of imperial stout and simmer for an hour or so while I start the veggies.

Use 2 vidallia or candy onions and a mix of poblanos, cubanelle and then add assorted hot peppers (jalepeno, serrano, habenero). soften in some olive oil for 8-10 minutes then add garlic usually 8-10 cloves or so then add a can of tomato paste mix it all together then add 2 large tomatoes chopped up and a big can of crushed tomatoes coat with cumin and chili powder add some sea salt and ground pepper.

then combine every thing into the duych oven bring to boil add beans always black and then add another either kidney or pinto. simmer for an hour or 2 then transfer to a crockpot and leave it on low for minimum 4 hours best is overnight. occasionally stir and top off with beef stock as needed to keep a consitency you like.

serve over spanish rice with sour cream and some fresh sliced hot peppers for those who want extra heat.


this is interesting. where does this come from?
RE: RE: My favorite combo  
Dankbeerman : 1/22/2020 9:23 am : link
In comment 14789267 MM_in_NYC said:
Quote:
In comment 14789165 Dankbeerman said:


Quote:


is boneless short ribs, pork tenderloin and ground hot italian sausage. Brown it up in ducth oven then cover with a bottle or 2 of imperial stout and simmer for an hour or so while I start the veggies.

Use 2 vidallia or candy onions and a mix of poblanos, cubanelle and then add assorted hot peppers (jalepeno, serrano, habenero). soften in some olive oil for 8-10 minutes then add garlic usually 8-10 cloves or so then add a can of tomato paste mix it all together then add 2 large tomatoes chopped up and a big can of crushed tomatoes coat with cumin and chili powder add some sea salt and ground pepper.

then combine every thing into the duych oven bring to boil add beans always black and then add another either kidney or pinto. simmer for an hour or 2 then transfer to a crockpot and leave it on low for minimum 4 hours best is overnight. occasionally stir and top off with beef stock as needed to keep a consitency you like.

serve over spanish rice with sour cream and some fresh sliced hot peppers for those who want extra heat.



this is interesting. where does this come from?


A few years of tinkering
I don't like any chili with beans in it  
Coach Red Beaulieu : 1/22/2020 9:25 am : link
It adds a coy sweetness that doesn't belong in chili.

I actually like the dirty water dogs chili you find around NYC, maybe some other great chilis in other parts of the country like Cincy thst i never been too.
I always switch it up  
emcca005 : 1/22/2020 9:42 am : link
but my one constant is using a bloody mary mix instead of just tomato sauce. Find one with plenty of spice to it and just let all the ingredients simmer down. I do like to use brisket as well, especially leftovers off the smoker to give a nice smokey flavor.
Some great ideas here...  
DanBenton : 1/22/2020 9:57 am : link
Does anyone ever toss a little cinnamon into their chili? I can not remember where I picked that up for the life of me, but I've been doing it for years.
RE: Some great ideas here...  
FatMan in Charlotte : 1/22/2020 9:58 am : link
In comment 14789330 DanBenton said:
Quote:
Does anyone ever toss a little cinnamon into their chili? I can not remember where I picked that up for the life of me, but I've been doing it for years.


Cinnamon and/or nutmeg is a staple in Cincinnati chili. I prefer a more savory chili though. It comes down to personal preference.
RE: I always switch it up  
Pete in MD : 1/22/2020 10:05 am : link
In comment 14789314 emcca005 said:
Quote:
but my one constant is using a bloody mary mix instead of just tomato sauce. Find one with plenty of spice to it and just let all the ingredients simmer down. I do like to use brisket as well, especially leftovers off the smoker to give a nice smokey flavor.

Yeah, I always have some V8 on-hand if I need to add extra liquid.

I don't use garlic bc my wife has a weird "thing" about it but I think I will use paprika next time. I'm a little afraid it will become goulash with beans though.
Do yourself a favor  
I Love Clams Casino : 1/22/2020 10:39 am : link
and add some of this stuff (frankly the more the better) to whatever recipe you use -

Korean Gochujang paste.

Best bet to find it is to make some calls first. Asian owned farm markets will usually have it
RE: RE: Some great ideas here...  
BlueLou'sBack : 1/22/2020 1:27 pm : link
In comment 14789332 FatMan in Charlotte said:
Quote:
In comment 14789330 DanBenton said:


Quote:


Does anyone ever toss a little cinnamon into their chili? I can not remember where I picked that up for the life of me, but I've been doing it for years.



Cinnamon and/or nutmeg is a staple in Cincinnati chili. I prefer a more savory chili though. It comes down to personal preference.


IMO, if one likes some cinnamon in their chili (and it's a Morrocan and or Jewish thing to use cinnamon with braised meat dishes like Hamin or Cholent), you might take it one step further in terms of complexity and add Chinese 5 spices blend, which should have cinnamon as a major component but also other spices like star anise, cloves, Szechuan peppercorns and I forget the classic 5th spice.

Also fresh ground allspice is a possible add.

Drew my friend, you didn't mention cumin at all and the benefit of "toasting" that as well in hot oil or before making the whole pot aqueous.

Is that because your preferred chili powder is top heavy on cumin?

As a reminder to everyone: Drew (Smshmth80) is chef-owner of one of NJ's best restaurants - Drew's Bayshore Bistro in Keyport - and his places features Cajun cuisine.
Alright the pots simmering away.  
BigBlue in Keys : 1/22/2020 4:37 pm : link
I went a little easier for my first time. Used stew meat and 90/10 ground beef. Browned that up with lots of chili powder, cumin, paprika, oregano, salt/pepper. Cooked down the onions, fresh garlic, bell pepper and added the meat. Can of kidney and black beans, diced tomatoes and tomato sauce. (Almost went with Rotel but worried the green chillies would make it to spicy?) Added a cup of beef bullion with 2 extra cubes.

It's been simmering for 2 hours now and tastes like chili! I can see how you can play around with more quality ingredients and add almost anything you want to the pot. Will definitely be added to the rotation. Thanks everyone for the inspiration and help.
No Beans!  
Bill L : 1/22/2020 4:44 pm : link
No tomatoes either (I cheat and add a 14 oz can anyway). Food processed, re-hydrated dried chilis (mix them like New Mexico, Ancho, Arbol), a pureed chipotle plus some of the adobo sauce, lots of cumin, bottle of beer, beef broth, and meats. I add some unsweetened cocoa powder and some espresso powder.
I have to make my chili again  
micky : 1/22/2020 5:25 pm : link
.
RE: No Beans!  
FatMan in Charlotte : 1/22/2020 5:30 pm : link
In comment 14789854 Bill L said:
Quote:
No tomatoes either (I cheat and add a 14 oz can anyway). Food processed, re-hydrated dried chilis (mix them like New Mexico, Ancho, Arbol), a pureed chipotle plus some of the adobo sauce, lots of cumin, bottle of beer, beef broth, and meats. I add some unsweetened cocoa powder and some espresso powder.


Bill, I rarely use beans, but I went the chili only route once not using any tomatoes, and I didn't like it as much
Yeah. I’m not that much of a purist  
Bill L : 1/22/2020 5:49 pm : link
I need the acid so I put in small bit of tomatoes. I also mix a little ground beef into my chunks just to flesh it out a bit. Last time I did a mix of ground chuck, stew beef and hot italian sausage. It worked.
I also pressure cooked it  
Bill L : 1/22/2020 5:49 pm : link
Which is a real cheat.
Bump.  
djm : 1/22/2020 10:19 pm : link
. Ty
I also have down the beef chuck method  
adamg : 1/22/2020 10:49 pm : link
Not bad. Or if you do use ground beef, using spicy pork sausage is nice too. Depends what you want.
I am constantly tinkering with my "Three little piggies" chilli  
Scyber : 1/22/2020 10:52 pm : link
Ground Pork, Bacon, and Pork Sausage is the meat base. Then I am varying the other ingredients. Not a fan of beans so I've been trying to swap them out with other ingredients to give it some varying texture. Probably going to try with some riced cauliflower next.
Bumped again.  
BlueLou'sBack : 1/23/2020 3:14 am : link
Bought almost 3# beef Chuck shoulder: 2 "London broil" cut hunks, and started soaking 1# small red beans (not kidney beans) tonight for chili to be assembled Friday for Saturday or Sunday (and beyond) consumption.

I'll make notes of the exact recipe since my normal cooking is iterative. I plan to buy a few different fresh hot peppers tomorrow, pending what's in the market: jalapenos, Serrano's, some labeled just "long hot peppers". If they have fresh poblano or Anaheim peppers, those too.

I will definitely add some Chinese 5 spice blend, quite possibly beer or red wine, and beef "better than bullion" paste to goose the meatiness of it.

A real Texas style chili never has beans, but I like beans for the healthy factor (small reds especially have a ton of fiber) and because they make the chili a one crock pot meal with a side of green salad.

I will start by browning off the seasoned floured beef cubes in bacon fat, and will probably use 2-3 ounces of bacon ends and pieces I have lying around, for further smoky complexity.

When I'm REALLY being fussy about perfection for my chili (a fairly useless exercise as the extra work isn't really worth the added upside, but that's me - an academic pedant when cooking) I will roast or char all the peppers I plan to use to help remove the skins and add that smoky roasted pepper taste.

I almost never use tomato paste in anything, but think I'll buy a small can or two just in case at some late point in the cooking I want a tomato-y bump.

One thing I didn't mention before was Bay leaves - I am pretty indescriminate about tossing a couple (or few) of them in just about anything I simmer in a pot, and am now working through a small container of fresh Bay leaves I bought a couple of weeks ago. They seem a bit more aromatic and interesting than the dried ones one finds everywhere.
RE: I am constantly tinkering with my  
BlueLou'sBack : 1/23/2020 3:18 am : link
In comment 14790291 Scyber said:
Quote:
Ground Pork, Bacon, and Pork Sausage is the meat base. Then I am varying the other ingredients. Not a fan of beans so I've been trying to swap them out with other ingredients to give it some varying texture. Probably going to try with some riced cauliflower next.


If you use sauerkraut instead of beans with your 3 little piggies you'd start to approach making a "Bigos", the classic Polish "Hunters' stew."
Sounds delicious Lou!  
BigBlue in Keys : 1/23/2020 1:12 pm : link
Guessing this thread got you in the mood. I was thinking a bay leaf or 2 would work in there as well. Mine came out really good, the gf was impressed too. Made some cornbread muffins to go with it as well.
Well this thread made me crave Chili  
montanagiant : 1/23/2020 2:31 pm : link
So went and got everything and then promptly screwed up by mistaking the Cayenne Pepper for Smoked Paprika (which I love) and dumped a shitload into the chili. Trying to cut the heat a bit, I don't mind it so much but the rest of the family does
RE: Well this thread made me crave Chili  
smshmth8690 : 1/24/2020 12:22 pm : link
In comment 14791108 montanagiant said:
Quote:
So went and got everything and then promptly screwed up by mistaking the Cayenne Pepper for Smoked Paprika (which I love) and dumped a shitload into the chili. Trying to cut the heat a bit, I don't mind it so much but the rest of the family does


Adding a little sugar, or honey, any sweetener will cut the heat a little. Of course it will change the flavor as well. You can always make another batch, leaving the heat out, and mix the two together. This will give you the added advantage of having a lot left over to freeze for the Superbowl next week.
It depends on what you're looking for  
Greg from LI : 1/24/2020 12:56 pm : link
Do you want a real Texas red, or do you want a chili more like what you'd get in a restaurant? I have a couple of different recipes. Texas red has no beans or tomatoes - the color is entirely a result of all the chiles in it.

One that I like that's different is cowpoke chili, which uses slab bacon as the meat and has two kinds of beans.
As to the beans  
djm : 1/25/2020 12:46 am : link
I use one can of white beans. It doesn’t over power it.

Basically I go with

Meatloaf mix (pork, beef and veal)

Start to Brown the above
Half way through the browning
Throw in bout a cup diced onion
Bout half cup red diced pepper (regular not the hot shit)
Cook that in for a few minutes once the peppers get soft throw in half a can of Guinness — let that cook off

Add in 3 tablespoons or more chili powder — it’s it’s really good quality add more
Close to teaspoon of cumin
Some black pepper
3 cloves fresh garlic minced
1-2 bay leafs
3 jalapeρo peppers diced (Washout and remove about 90% seeds)

Pour in big can diced tomatoes and smaller (soup sized) can tomato sauce

Bring to boil then cover on low simmer 90 min or 2 hrs—- when done add can of white beans, drained—and 2/3 can of corn.

You can add the adobe peppers too and even some brown sugar depending on your mood
love these threads - they're like the BBI fishing threads -  
Del Shofner : 1/25/2020 12:56 am : link
I have no intention of doing what's being discussed, but I enjoy reading them.
RE: RE: Well this thread made me crave Chili  
montanagiant : 1/25/2020 1:51 am : link
In comment 14792318 smshmth8690 said:
Quote:
In comment 14791108 montanagiant said:


Quote:


So went and got everything and then promptly screwed up by mistaking the Cayenne Pepper for Smoked Paprika (which I love) and dumped a shitload into the chili. Trying to cut the heat a bit, I don't mind it so much but the rest of the family does



Adding a little sugar, or honey, any sweetener will cut the heat a little. Of course it will change the flavor as well. You can always make another batch, leaving the heat out, and mix the two together. This will give you the added advantage of having a lot left over to freeze for the Superbowl next week.

I doubled the recipe minus the Cayenne and it came out great.

A bit of tingling on the tongue rocks the recipe. Thanks, SMS!
this is what I use  
pjcas18 : 1/25/2020 10:31 am : link
and everyone loves it and it's simple. if I want it more mild I leave out the jalapenos

Ingredients
• 1 pound bacon, cooked, crumbled
• 2 pounds pork sausage
• 3 pounds ground beef
• 6 jalapeno peppers, finely chopped
• 2 green bell pepper, coarsely chopped
• 4 cloves garlic, finely chopped
• 2 cans (28 ounces) chili beans
• 2 cans (15 ounces) crushed tomatoes
• 3 pounds onion, finely chopped
• 1 can (28 ounces) tomato sauce
• 1 tablespoon black pepper
• 3 tablespoons red chili powder
• 1 tablespoon crushed red pepper
• 6 - 10 dashes franks hot sauce or equivalent
• 3 tablespoons Worcestershire sauce

cook the bacon, crumble, brown the ground pork, brown the ground beef combine all ingredients in dutch oven and simmer 4 - 6 hours
RE: this is what I use  
BlueLou'sBack : 1/27/2020 1:49 pm : link
In comment 14793432 pjcas18 said:
Quote:
and everyone loves it and it's simple. if I want it more mild I leave out the jalapenos

Ingredients
• 1 pound bacon, cooked, crumbled
• 2 pounds pork sausage
• 3 pounds ground beef
• 6 jalapeno peppers, finely chopped
• 2 green bell pepper, coarsely chopped
• 4 cloves garlic, finely chopped
• 2 cans (28 ounces) chili beans
• 2 cans (15 ounces) crushed tomatoes
• 3 pounds onion, finely chopped
• 1 can (28 ounces) tomato sauce
• 1 tablespoon black pepper
• 3 tablespoons red chili powder
• 1 tablespoon crushed red pepper
• 6 - 10 dashes franks hot sauce or equivalent
• 3 tablespoons Worcestershire sauce

cook the bacon, crumble, brown the ground pork, brown the ground beef combine all ingredients in dutch oven and simmer 4 - 6 hours


Following pjac's format here's the recipe for a fine batch I made a few days ago. It's very similar to one I made some time ago that earned me a gold medal in "the professional judging segment" in a local competition in El Dorado Hills, California.

Ingredients
• ~ 8 tbsp bacon fat
• 3 pounds trimmed chuck beef cubes cut to 1-1.5" hunks
• AP flour seasoned with paprika, cumin, S&P to dredge beef
• 3 large jalapeno peppers seeded and diced
• 2 large poblano peppers seeded and diced
• 2 ~8" long hot green (cayenne?) peppers seeded and diced
• 2 med orange bell pepper, seeded and coarsely chopped
• 10 cloves garlic (1 whole peeled head), chopped
• 1# red beans, soaked, cooked in rich beef stock w fresh thyme
• 1 can (28 oz) crushed tomatoes
• 1 huge and 1 small (1.5 pounds?) onion, chopped
• 1 can (28 ounces) tomato sauce
• 1 tablespoon black pepper
• 3-4 tbsp ground cumin
• 3-4 tbsp dried oregano
• 3-4 tbsp sweet paprika
• ground cayenne pepper to taste (1+ tsp)
• 6-8 tbsp chili powder
• 4 fresh or dried large bay leaves
• 8-10 branches fresh thyme
• 1 tbsp or more Chinese 5 spice or Ras el Hanout spice
• fresh ground black pepper to taste - at the end
• 1 cup red wine

Brown the floured and seasoned beef cubes well in about half the bacon fat on all sides, set aside in large pot. Add more fat and saute the onions an peppers until soft, adding garlic and all other dried spices towards the end. Deglaze with wine or other beverage (dark beer, tequila, etc) and add to pot with beef. Add crushed tomatoes and any other herbs and simmer for 2-3 hours. Towards the end of this time, add cooked beans in rich beef stock (or drain beans and add bean cooking stock to beef mix earlier as needed.)

Grind in black pepper, and add salt and ground cayenne pepper to taste. I didn't need salt...

If you like a more tomato-y base, add a 6 oz can of tomato paste (I didn't.)
Nice recipes Lou & Pjcas.  
smshmth8690 : 1/27/2020 5:50 pm : link
I remember a few years ago there was a food thread here, I don't remember what the topic was, but it went on for days. One poster, I don't remember who said 'This thread has legs'. This one too, it's been going for almost a week!
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