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Recipe: Andy Beals' Chili
Similar Categories: Andy, Beals, Chili
Yield: 12 Cups
5.00 c Beans, canned (drained)
2.00 Green bell peppers,
Diced
6.00 c Tomatoes, stewed
2.00 lb Beef, cut into bite-sized
2.00 md Onions, diced (or less)
Beer, flavorful (1
Bottle)
-pieces and browned
-(don't use ground beef)
2.00 Garlic cloves, chopped
3.00 md Jalapeno peppers, cut up
2.00 T Cumin
2.00 t Paprika
1.00 t Cayenne pepper
Saute the meat and onions. You may do it in the same pan that you are
going to put the chili in. The meat should be brown on the outside,
but you don't have to cook it much at this time. Drain the fat from
the beef.
Put everything in a big pot over low heat (a slow cooker is handy)
and stir together. Wait half an hour to an hour and check the flavor
of the soupy base. Adjust as you see fit. Perhaps add more beer,
hot peppers, or spices. Repeat as necessary. Wait as long as you can,
stirring occasionally. You may eat it when the beans and beef are
soft. Serve with bread, fresh-baked biscuits or cornbread.
This is best if it has cooked at least overnight. Generally it's
ready for consumption after about three hours. If you can't turn
your stove down to a very low heat, you're bound to burn the bottom
of the chili a little, but as long as you don't scrape it off, it
will taste okay. Slow-cookers are great in this regard!
At the three hour mark, the chili is somewhat soupy. If you want it
to thicken up, turn up the heat a bit and let it boil off the excess
water. While doing this, stir every few minutes or you may burn the
bottom!
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