My Chili Recipe
I NEVER EVER measure anything, so these measurements are close, but not exact
3-5 lb chuck roast, grilled and cooled -med rare to medium at most. (cut in small pieces & trimmed of fat)
one whole onion, Diced
some olive oil (or rendered suet for better flavor)
water to cover the meat by an inch
Chili powder (about a cup, maybe more)
cumin (small amount, 1-2 teaspoons)
Garlic, Crushed, ( a couple of cloves, maybe more)
CAYENNE PEPPER, TO TASTE
a teaspoon of sage
salt
Take some olive oil ( better yet, rendered suet) and heat that in a big pot
fry the onions & garlic in the oil until almost clear
add the cut up, cooked meat
add water to cover
bring to a rapid boil
reduce heat to simmer
cook until meat shreds
cook for quite a while , until meat starts to get tender
add chili powder, sage, salt, & cumin
When close to done (an hour or two) I add a cup of my home made salsa
Serve with your favorite garnishes (shredded cheddar cheese, sour cream, feta cheese, chopped onions, etc)
Note: This usually is at least a two day project. The longer part is getting the meat to shred. you may substitute hamburger (chili grind, but it's not quite as good (if you're REALLY in a hurry)
Also, you may add Habanero sauce if you like it really hot !!!
too much Garlic tends to kill the spicyness of the cayenne
If you MUST use beans, please use pinto beans, dried. Just add more water to the chili to compensate for the beans
I absolutely LOATHE canned tomatoes, tomato paste or tomato sauce in my chili
My home made salsa recipe can be "acquired" if y'all ask REALLY nice......