The General's Chili

Recipe by Starman5
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 16
YIELD: 16 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs beef, cut into 1/4 inch cubes or very, very coarsely ground
  • 1
    lb sweet, mild italian sausage plus 1/2 teaspoon ground fennel seed or 1 pound breakfast sausage plus 1 ground fennel
  • 6
    medium tomatoes, finely diced
  • 3
    cups chopped onions (or two 16 ounce bags frozen, chopped onions)
  • 4
    cloves, garlic, chopped
  • 4
    dried, medium hot anaheim or" new mexico" chilies, stemmed and deseeded, roasted, then ground into powder (6 to 8 tablespoons)
  • 1
    tablespoon chili powder, mix (any brand)
  • 1
    tablespoon oregano
  • 3
    tablespoons ground cumin
  • 2
    teaspoons salt
  • 1
    teaspoon white pepper
  • 1
    cup wheat bran flakes (optional)
  • 2
    quarts water
Advertisement

DIRECTIONS

  • Fry, then crumble the sausage.
  • Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
  • Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
  • The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
  • Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.
Advertisement