Brrr. Cold Outside so... It's Chili Time!

Flyn

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With the cold weather, seemed like a perfect time to make some chili. I do this once or twice a year at most because it literally takes 2 hours to chop up the veggies, meat and open all the cans. Then it's another few hours simmering after browning the meat and adding it to the caramelized veggies. I like to use a separate pan for browning the meat because it doesn't get the same browning if I put it in with the veggies right away.

One $75 trip to the store and I have the makings for a doubled recipe. Only took a pick of the fixin's because chili looks like chili. I may take a finished bowl pic tomorrow when we eat it. I double the recipe because this is a fan favorite and it disappears. This way I can freeze some and thaw/cook it later for more goodness. I use my biggest stock pot and it comes up to within an inch of the top. 2 lbs. of saussage, 4 lbs. of 80/20 hamburger and a 2 lb. chuck roast for larger chunks of meat in the chili. I think it's the chunks that have won me chili contests with this Guy Fieri Dragon's Breath Chili recipe.

Edit: Just tried it and it's amazing. Blows away most chilis I have tried (as usual). I de-seeded the jalapenos this time and it has a nice, complexly sweet and savory, taste with a mild flavor and a finish of just right heat to let you know it's chili. I'll add some green onions, shredded, 4 year aged, cheddar and sour cream tomorrow to the finished bowls. Maybe some oyster crackers.

 

Spivitz

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Mmmmmmm, chili.


75 degrees right now....
:rofl:
 

Flyn

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Shhh. It took some time after I had the idea to actually get motivated enough to make it. It's like a zillion cans to open. 80* down here today but it'll still be a good, easy to reheat meal during the games... Once Amy gets off my friend's boat and comes home for dinner, that is. LOL
 

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