I'm all 67X
May 19th, 2008, 09:21 PM
Grab your ingredients and throw 'em all together- AUTHENTIC every time!!!! Real chili chefs don't measure, they "eyeball" it! :lol2
Ground beef- do not drain
Hot sausage- cook with the ground beef
3-4 kinds of beans- canned are ok in a pinch but it's better to soak and cook. I use pinto, red, black, and kidney.
About 24 oz. El Pinto Medium Green Chile Sauce, at least (do not sub this)
2 cans El Pato Mexican style tomato sauce
1 large can Ro-Tel
1 can red chili sauce (enchilada sauce is fine)
1 very large onion
2 spoons chopped garlic- or a whole clove, thin sliced.
A heap of cayenne pepper sauce (Red Hot)- pour, don't shake.
Generous amount of chili powder
A good measure of: cumin, sage, sea salt, parsley, and garlic powder
1 bottle good amber or dark ale.
1 big pot.
After the beans and meat are cooked separately, throw everything together and simmer- as long as possible, up to 24 hours. Day 3 should be the best for taste. Keep a healthy supply of antacid nearby. Not for whimps, but if you like hotter- experiment!.
:nuke
__________________
Ground beef- do not drain
Hot sausage- cook with the ground beef
3-4 kinds of beans- canned are ok in a pinch but it's better to soak and cook. I use pinto, red, black, and kidney.
About 24 oz. El Pinto Medium Green Chile Sauce, at least (do not sub this)
2 cans El Pato Mexican style tomato sauce
1 large can Ro-Tel
1 can red chili sauce (enchilada sauce is fine)
1 very large onion
2 spoons chopped garlic- or a whole clove, thin sliced.
A heap of cayenne pepper sauce (Red Hot)- pour, don't shake.
Generous amount of chili powder
A good measure of: cumin, sage, sea salt, parsley, and garlic powder
1 bottle good amber or dark ale.
1 big pot.
After the beans and meat are cooked separately, throw everything together and simmer- as long as possible, up to 24 hours. Day 3 should be the best for taste. Keep a healthy supply of antacid nearby. Not for whimps, but if you like hotter- experiment!.
:nuke
__________________