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Written by Mayhem Editor
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Friday, 14 October 2005 |
 Ok folks and folkette's, old man winter is right around the corner and he is bringing his belly and a big sack of cold with him, along with a fat box of muscle if you act right, he he .
During this time of year I like to grill because it gives me a chance to do the "Cabbagepatch" over the warm flames while the fire gets the chill out of my bones. Then of course I like to take advantage of all of the nice hearty soups, stews, and chili's. Basically stuff I can whip up and eat off of all week. Now when it comes to chili I am a purest. Meaning I stay the hell away from some beans in my recipe. But my wife, being the steaming hot pile of love that she is always makes her chili like this:
1 lb of ground chuck
2 27oz cans of Bush's Chili beans
French's chili seasoning
tomato paste
Simple, yes. But I decided to change things around a little. I am not a big fan of processed or can items. The main thing that Bush's chili beans consists of is pinto beans. So I decided to use fresh ones. Here's what I do:
I soak 1 lb of pinto beans overnight. Drain the beans and add to a pot of boiling water. Simmer for about an hour or so or until the beans are soft.
1 tbsp of olive oil
2 lbs of ground sirloin or lean ground beef
1 chopped onion
4-6 stalks of celery chopped
4 minced cloves of garlic
Pinto beans
1 cup of water
2 tbsp of kosher salt
1 tsp of pepper
1 tsp of sugar
2 tsp of chili
1/2-1 cup of ketchup or 10oz of canned tomato sauce
1/2 tsp of cayenne pepper
Saute the beef, onion, celery, and garlic in the olive oil in a pot over medium heat until brown. Then add in your beans, water, and spices. Bring that to a boil and let simmer for about 30 minutes.
There you go. I like to eat about 1 to 1 1/2 cups of this mixture. Then just refrigerate the mix.
Peace,
VG
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Cooking and Recipes 
