Not-just-any-chili Chili
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 bay leaf
- 3 tablespoons worcestershire sauce
- 3 cloves garlic
- sour cream optional
- 1 can beer
- 1 teaspoon cumin ground
- 1 beef bouillon cube
- 1 tablespoon chilli powder
- 2 pounds chili ground beef
- 1 large onion coarsly chopped
- 1 large can(1lb.12oz.) tomatoes or chopped
- 1 can (15 oz.) tomato puree
- 2 cans (15 1/2 oz.) chili bean or plain beans or use dried beans
- 3 tablespoons aromatic bitters
- 2 large carrots chopped finely
- 1 teaspoon,or to taste red pepper crushed
- 1 teaspoon coriander ground
- 1 teaspoon thyme leaves
- 1 teaspoon oregano leaves
- 1 teaspoon dry basil
- cheddar cheese optional
- green onions optional
- Carbohydrate 63.7426866791406 g
- Cholesterol 103.7084 mg
- Fat 25.4288903343281 g
- Fiber 11.2464547393141 g
- Protein 43.4927470577333 g
- Saturated Fat 9.49181791691299 g
- Serving Size 1 1 Serving (667g)
- Sodium 1390.76091670081 mg
- Sugar 52.4962319398265 g
- Trans Fat 3.74061215009468 g
- Calories 667 calories
Brown beef in a 6 qt. kettle, cook until brown. Add onions and cook till soft. Stir in tomatoes (break up) and their liquid, tomato puree, beans, Worcestershire, bitters, carrots, beer, garlic, bouillon cube, red pepper flakes, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil. Bring to a boil, turn heat down to simmer, uncovered, stirring occasionally, until thick (about 2 hrs.). Skim fat and remove bay leaves. Pour into bowls. Top with shredded cheddar cheese, sour cream, sliced green onions (including tops). NOTE: I like the coarsely ground meat for this recipe. Most markets will do this for you, but sometimes you have to give them advance notice. Most markets run the meat through the grinder twice daily, just ask them to give you the once through. Use cuisinart for chopping garlic and carrots.. Secret is bitters and beer, don't leave them out.
