It’s that time of year, after all. I usually wait until Halloween to make my first pot of chili, but this year, I just couldn’t wait. I’m just willing the snow to start falling, don’t ya know? 🙂
So, tonight, I’m making it. It won’t be ready to consume until tomorrow — it HAS to sit over night and marinate in it’s own juices and get things all mixed in real good! I’m making it tonight so it will be at it’s best on Friday when Chris comes home from Atlanta – – he loves it. I’ll pick up a big, fresh loaf of French bread from the bakery on Friday — and have it waiting for him when he gets home.
Everyone is different in what they put in their chili. I’m usually not all that picky – – but the two things I cannot tolerate in chili are green peppers and maccaroni. I think putting maccaroni in chili must be a northern midwest thing. What do you think? I’m originally from Texas and you won’t find maccaroni in the chili down there – at least I never did! I also don’t use hamburger – – though I will if I’m in a pinch. I use sirloin tips, instead.
So here is my basic recipe:
1 1/2 – 2lbs sirloin tips
2 medium sized onions -finely chopped
3-5 cans of Bush’s chili beans in hot sauce
A whole bunch of chili powder
A couple or six dashes of curry
A couple or six dashes of cumin
More than a couple of dashes of cayenne pepper
A few or ten drips of tobascco sauce
Some black pepper
A couple of dashes of beef boullion
Couple, two or three or ten, dashes of Worcester Sauce
A can of beer (yep, beer – the darker, the better)
3-4 cans diced tomatoes, undrained
2-3 big cans tomatoe sauce
Fry up the sirloin in a cast iron fry pan with the onions. Throw in some of the spices into the meat just to season it. In the biggest pot you can find – add all the rest of the ingredients and start simmering. When the meat is done – – drain it, and add it to the pot. Let sit on a low, low, low burner FOREVER! Continue sneaking taste tests and then add spices as needed until your hair is on fire.
THAT’S when you know it’s done. When your hair is on fire.
Serve with fresh french or italian bread and cold beer.