southernjewishprincess - Posted January 24, 2004 08:17 PM

SJP's Wanna-be Award Winning Chili

At first you think it is too hot, then you have to keep tasting it to be sure 'til it is gone

2 lbs 93% lean beef
2 small onions, small dice
1 bell pepper, fine dice
3 cloves garlic minced or grated
2 large fresh tomatoes
2-3 heaping TBSP Reg. Chili powder
2 heaping TBSP Ground Arbol Chili, this stuff is in the hanging cheapo Mexican spices, it looks like Paprika but is hotter (I think 1 TBSP is what most people would like, I just make this stuff hot) I guess this is the "secret ingredient"
1 scant teaspoon oregano
1 dried Japanese Chile, crumbled or 3 sprinkles cayene (this is optional, it makes it REALLY hot, too hot for many, especially kids)
2 teasp garlic powder
1 big heaping TBSP beef base, or you could use some good quality beef bullion
1 TBSP very finely diced fresh or jar jalapenios
1 can Rotel tomatoes
1 can chili beans
2 cans dark red kidney beans, drained
1 can light red kidney beans, drained
1 teaspoon Spike seasoning if you have it
I add just a bit of rice flour to thicken, you could use whatever thickener you like, flour, cornstarch, etc.

This way is efficient, no real prep time...
I brown the beef med/high as I am getting other ingredients out (stirring occasionally) and then I chop the onion and add it.Chop bell pepper and add. Grate garlic and add. Chop tomatoes and add. Add all the other stuff and a little water, cook low for 1-3 hours.