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    You are in: Home / Recipes / My Chili Recipe
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    My Chili

    My Chili. Photo by justcallmejulie

    1/1 Photo of My Chili

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    No MSG!'s Note:

    This is my very first adopted recipe. Do I give out cigars or what? I haven't tested it yet, but hope to as soon as the hundred degree temps in Texas (and everywhere it seems) are gone for a while.

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    Units: US | Metric


    1. 1
      Heat the oil in a 5 quart pot and brown the meat on high heat, in small batches until it is all darkly browned (really dark and crisp, but not burnt- be careful) – reserve each batch in a bowl to collect the juices.
    2. 2
      Remove final batch of meat and reduce heat to medium-low.
    3. 3
      Add onions and garlic and stir fry until onions begin to caramelize – you will notice that the burned pieces of meat will begin to loosen from the bottom of the pan (this is a very good thing).
    4. 4
      When onions are fully cooked (not crisp, but caramelized) return the meat and any juices that collected in the bowl, to the pan.
    5. 5
      Dump in tomatoes, beans, pureed sundried tomatoes and their oil, spices*, olives and their liquid and then the spring water.
    6. 6
      *NOTE*regarding red hot chili powder: I used 3/4 teaspoon, but I like it hotter than not- Please use your discretion with this ingredient.
    7. 7
      *NOTE*regarding the McCorkick's chili powder: the McCormick’s chili powder is not hot, but if you are concerned, start with less than my recommended 3 tablespoons and add as you see fit.
    8. 8
      Give the chili a good stir and cover pot (crack the lid just a little to allow steam to escape and cook over low heat for about 3 to 4 hours).
    9. 9
      Stop by to give the chili an occasional good stir.
    10. 10
      After this cooking period, put a little of the sauce in a dish and taste – it is at this time that I decide how much brown sugar to add- I usually add about 1 heaping tablespoon- mix thoroughly.
    11. 11
      The cornmeal is the last step – I add this to thicken it a bit, depending on how liquid your chili is at this point, add a little at a time, up to 2 tablespoons and mix thoroughly.
    12. 12
      Please note that I do not add salt, as I think the olives and their liquid takes care of this, but you may prefer it saltier, so by all means salt away if that is the case.

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    Ratings & Reviews:

    • on March 03, 2005


      We really liked this chili! Nice ratio of beans to meat. I would classify it as mildly spicy (I used the full 3 TBS chili powder, and 3/4 tsp cayenne) but brought up the heat level with the addition of pickled jalapeno slices passed at the table. I used the full amount of brown sugar, but no salt and no cornmeal as my chili was nicely thickened without. This made alot more than I was expecting (I don't know how much my usual 24 cm stewpot holds, but I had twice as much as it could handle, so before adding the water and beans I divided the mixture between two pots and proceeded from there; the chili was cooked to perfection in about two hours). Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for My Chili

    Serving Size: 1 (4757 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1504.0
    Calories from Fat 792
    Total Fat 88.0 g
    Saturated Fat 29.9 g
    Cholesterol 234.7 mg
    Sodium 1351.0 mg
    Total Carbohydrate 96.6 g
    Dietary Fiber 29.7 g
    Sugars 16.5 g
    Protein 89.5 g

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