Rich Brooks' Damn Good Chili
This is my dad's "famous" chili. It is so meaty and yummy. It does not have any beans in it - like traditional Texas chili. The recipe can be cut in half for smaller families - or make the whole batch and freeze the unused portion or use leftovers for chili-cheese dip. I hope you enjoy it as much as I do!
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INGREDIENTS
Nutrition- 1 1⁄2medium onions
- 1medium green pepper
- 1
- 1minced fresh garlic clove
- 1⁄2teaspoon jalapeno, chopped
- 3tablespoons vegetable oil
- 4lbs ground round or 4 lbs other lean beef
- 8tablespoons chili powder
- 1tablespoon ground cumin
- 2teaspoons garlic salt
- 1⁄4teaspoon hot sauce
- salt and pepper
- 6ounces beer
- 1 1⁄4cups water
- 14 1⁄2
- 8ounces tomato sauce
- 6ounces tomato paste
- 4ounces diced green chilies
- 1
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DIRECTIONS
- Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.
- Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.
- Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.
- When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.
- In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.
- Add the chili powder mixture from the bowl to the beef mixture in the soup pot.
- Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.
- Cover and cook on low heat for 3 hours, stirring occasionally.
- I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!
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