Sunday I made a batch of chili. I changed the recipe some, and it turned out really good. I use Wick Fowler´s 2-Alarm Chili Kit as a base (about $1,68 in the grocery store), together with 2 lbs of lean ground beef (10% fat) and a few extra ingredients. The batch I made was actually double the recipe, so do not get confused by the pictures.
So here is how I make it:
* Brown 2 lbs of beef in a skillet with just a small amount of butter. Add 1/2 the salt from the kit. Dust the meat with some paprika powder and smoked chipotle powder while it is being browned, this makes the flavor penetrate the meat better.
* Drain the meat and transfer it to a big pot. When the meat is sizzling again, pour in a bottle of beer. I used Dos XX. Let it boil for at least 10 minutes (preferably 30+ minutes) under a lid. Make sure it does not cook dry.
* Add the rest of the spices, except the Masa flour. Then add two cans of Rotel Original (sometimes I use one Original and one Hot or Chili Fixin´s), a can of crushed tomatoes and 2 cans of light red kidney beans. I drain and rinse the beans to get rid of the sugary syrup they come in. Add a little bit of water, perhaps 2-3 oz, stir well and bring to a boil. I also add about 2 teaspoons of crushed garlic.
* Let it boil for 30-45 minutes while stirring frequently. Let it simmer for at least another hour or two. If the chili is too thin, mix the Masa flour with some hot water (1 bag to 1/3 cup water) and add to the chili to thicken it. Simmer for another 2-3 hours, stirring occasionally. You can also use a slow cooker (Crock Pot) and cook it overnight on slow heat. The longer the better, and the more the flavor goes into the meat. If you use a slow cooker, you can make it a bit more spicy.
Serve with shredded cheese, sour cream and corn bread. And a beer.
And yes, I know that real Texas chili does not contain tomatoes or beans. But this is how I make it, and an earlier version of this (without the beer) won a chili cook-off at my work. Note that I was the only non-Texan who competed”…”
