Recipe by Bone Man
I make a LOT of chilis and I made this one last week which is a mix-match of ingredients from other Zaarite chili recipes and some from my own. Anyway, my pal, Oogie, was here at the house and I fed him a big bowl of this chili and after about two spoonfulls he said, "Man, that's the best thing I ever ate!" Not the best CHILI, mind you, but the best "thing"! Oogie never says anything about anything so I took it as a great compliment. And, now that I have tasted it too, I agree -- it's the best thing I ever ate! (heh... heh... heh.....). No kidding, it IS really good. Not overly spicy hot -- just right. I hope you enjoy it too. big pat.
Top Review by KP in Canada
This was a good chili base, but my husband and I both agree that it needs something. Also, I did not use 45 ounces of chicken stock as directed (I used maybe 8 oz) and the end result was still rather watery. I will add more to this to thicken it up and see how it goes.
- 45 ounces chicken stock
- 15 ounces chili hot beans, with sauce
- 15 ounces refried beans
- 15 ounces kidney beans, drained and rinsed
- 15 ounces stewed tomatoes, diced, with juice
- 10 ounces sliced mushrooms, canned, drained
- 1 cup chunky salsa
- 8 ounces tomato sauce
- 2 lbs ground chuck
- 2 large white onions, chopped
- 1 green bell pepper, de-seeded and chopped
- 2 celery ribs, diced
- 1⁄4 cup fresh parsley, chopped
- 1 fresh jalapeno pepper
- 3 garlic cloves, minced
- 1 teaspoon seasoning salt
- 3 ounces water
- 2 large chicken bouillon cubes (I use Maggi cubes)
- 1 tablespoon honey
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon coriander
- 1 teaspoon sugar
- 1 tablespoon dried oregano
- 3 tablespoons olive oil
- 6 ounces tomato paste (optional)
Directions See How It's Made
- In a large skillet, brown the burger in the olive oil, adding in the garlic. Drain the browned burger and set aside.
- To a large cooking pot, add all non-meat ingredients EXCEPT for the sugar and the honey. Bring to a boil and then add the burger.
- After adding the burger, reduce heat to a simmer, cover, and allow the chili to simmer for an hour, stirring occasionally. At the end of the hour, remove the jalapeno pepper, stir in the honey and sugar, and allow to simmer, covered, for another 10 minutes.
- Serve with oyster crackers on the side.