Chili

Yesterday was a light bloggage day because I was taking care of a few things and off from work. I also decided to make a vat of my famous chili to be consumed tomorrow at ManCamp during the playoffs. I thought I’d share my recipe with you all.

Val’s Famous Award Winning Chili

Ingredients:
-5 lbs lean ground beef.
-3 regular size cans of red kidney beans.(rinsed thoroughjly)
-2 regular size cans of baked brown beans (no pork; rinsed)
-2 regular size cans of black beans (unrinsed,but remove the top water)
-1 large spanish onion (diced)
-1 large red onion (diced)
-1 or 2 green peppers (diced)
-4 garlic cloves (or more, to your liking)
-1 or 2 jalape?os (to your liking)
-1 small jar of cascabella peppers
-1 large (economy) size an of tomato juice
-1 small tin tomato paste
-1 regular size can of tomato soup
-1 large can of stewed tomatoes (I prefer fresh tomatoes , diced)
-2 dried chili peppers (remove before serving)

Spices:
-2 1/2 teaspoons of Paprika
-3 tablespoons of ground chili pepper
-4 tablespoons of brown sugar
-2 1/2 tablespoons of dried mustard (crucial)
-1 1/2 tablespoons Oregano
-2 tablespoons salt
-2 tablespoons black pepper
-1 good hit of Tabasco sauce
-1 good hit of Franks hot sauce
-1 colada of Cuban Cafe

Procedure:

In a very large pot add the veggies (not the beans) and sauces (soup, juice, paste) and simmer in medium high heat while browning the meat in a separate pan/pot. When meat is browned, drain and add to sauces and simmer 1/2 hour to an hour under medium heat (stir every 10 minutes or so to not allow meat to stick to bottom).
After about 1/2 to an hour, brew the cafe cubano and add along with all the spices and beans. Simmer uncovered under low to medium low heat for at least 4 hours or until it thickens. Stirring every 10 to 15 minutes is imperative as the meat and beans will stick to bottom of pan.
Once it’s done let sit for a few minutes and remove jalape?os and dried chilis before serving.

Once it’s ready, you’ll have a beautifully colorful chili that is absolutely delicious. I have friends that call and beg me to make the stuff every once in a while. You can also add one or two regular cans of small red beans if you want the full four bean chili. Everyone that has seen this recipe has asked me why add Cafe Cubano. Well, it hints an undeniably different flavor that you wont find in any other chili. I must warn you, this chili is not for the faint of heart, it’s strong and heavy and even though you may have had 2 bowls already and are stuffed, you will want another one.

I think I’m off to have some for breakfast now.

24 thoughts on “Chili”

  1. I can safely say that I’ve never seen a chili recipe quite like that one before! Sounds yumm!

    Did I get that right? You rinse the baked beans? I thought the whole purpose of baked beans was the sweet sauce they came in. Would it be all that different to add a couple cans of navy beans instead?

    Just curious. [Wishing I had some chili in these practically sub-zero temps myself]

  2. Steve,

    Pork? In chili? Man, you really are from the South.

    Hook, is this a challenge? I’m in!!

    Patrick and Scott, I didnt mention that this recipe is best for a very large amount of chili. You should see the size of the pot I used. Almost as big as the turkey frying pot.

    Patty, It is an odd chili recipe, but, trust me, its pretty good. I rinse the baked beans because I dont want them to over power the taste of the black beans. For the black beans I use a cuban style like Kirby or El Ebro.

  3. Thanks Val.

    I suppose then if you rinse them, then it would be OK to just use the canned navy beans–less messy lol, as it would be sort of the same thing. Thanks for clarifying which beans you used, as I had thought that you were using the Goya canned unprepared beans. Using the seasoned ones would make a big difference.

    Now I’ll just have to quarter the recipe. :^)

  4. Dh just enlightened me and said that perhaps the baked beans are best to use ’cause they’ve had time to marinate in the sweet sauce. Guess I’ll try that after all.

  5. Chili Cook-Off Blogstyle

    As many of you might know, one of my life’s passions is cooking. I know that a few of my favorite bloggers are also comfortable around the kitchen so, after finding inspiration from this post, I thought to offer a challenge to the blogosphere- an old f…

  6. I’d sure like to weigh in on this one.

    Several errors (okay, differences of opinion) in this “chili” recipe.

    I kind of subscribe to “bean stew” opinion, posted above.

    Real chili: beans as a side dish, added to individual taste. No tomatoes: they were still considered poison when chili was invented.

    And that’s just two points…

  7. I don’t know how well the rest of the thing is going to go, but I cranked up my own blog and the first major posting is MY chili recipe!

    Other items will follow. To all you veteran bloggers, I can use all the help I can get to put a shine on this new toy…

  8. The Contestants

    Below is the list of entrants to Hook’s First Annual Charity Chili Cook-Off Blogstyle. There is still time left so send in your chili recipe. If an entrant is crossed off, that means a judge has picked said entry to prepare and critique over the weeken…

  9. Chili Cook Off

    Since I sent in a recipe for Sgt. Hook’s Blogger Chili Cook Off, I had to judge one of the recipes also. My chosen recipe to judge was Val’s Award Winning Chili. First I decided that I would only make

  10. Sorry…. no beans in chili…. i guess that puts me in the bean stew category, even though it’s probably terriffic bean stew… 5lbs meat and over 5 lbs of beans?

  11. To Bean or Not to Bean?

    Val’s Chili recipe with the links and comments made me crave some good chili, but more importantly it brings up a great question: To Bean or not to Bean? Please leave your thoughts… Beans: Yes or No? BTW Don’t miss…

  12. Chili actuakky orginated from a mix of beans and corn and was one of the first Tex Mex foods. Now I go to the cook offs and there is everything from chocolate chili to tropical chili with jerk season and topped with coconut. It is a fun food that people make diverse with culture and his sounds like good chili to me.

  13. I was surfing trying to find a new chili recipe and I ended up on this BLOG. I LOVE chili and have several recipes that I really enjoy but thought I would give your recipe a try.

    Wow, this is awesome. It has been simmering for about 2 hours now and it smelled so good I had to take some. {Pause to take a bite}. This is my new favorite!!!!

    Thank you very much for the recipe. I made the whole recipe and I think I have like 4 gallons of chili. I tweaked it slightly but I promise I did not tamper with it too much.

    {Pause to take another bite}

    I can only imagine how good it will taste tomorrow night for dinner with some homemade corn bread. It’s always better the second day!!! I am so excited.

    Thanks Again!

  14. OK I too was just surfing for an easy, good lookin’ chili recipe and happened upon this…tomorrow night is our Big Election Party at our place in Seattle WA, where we will celebrate, commiserate, and/or bite our nails ’till the cows come home…! Regardless of whose side you’re on, you have to admit that the happy presence of a big steamy pot of gut busting chili and a few cases of cheap beer is most definitely a uniter, not a divider. As long as everyone eats it, otherwise there could be a huge “partisan” rift a few hours down the stretch. Regardless, thanks for the recipe and if it goes over well (or not) I will report back. Maybe we’ll serve it at the inauguration party too. Here’s to democracy, forward movement…and chili. With beans.

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