Big Daddy's Chili

Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Big Daddy's Chili (Original Recipe)

My original chili recipe. I've been using this since my bachelor days, and it still works today.

5-15 ounce cans	stewed tomatoes (lo-salt)
1-15 ounce can	beef broth
2 pounds	lean ground beef
2 pounds	beef round (coarse chili grind)
4 tablespoons	Red chili powder of your choice (we prefer Pendery’s Top Hat)
1 tablespoon	ground cumin
2 tablespoons	cider vinegar
1 tablespoon	Paprika
1 teaspoon	salt
1 teaspoon	Mexican oregano
3 whole	dried red chiles crushed (optional)
6 cloves	garlic minced
~2 cups	pinto beans (optional - or more if you’re a bean fan)
2 whole	bay leaves
2 medium	onions chopped
3 small cans	Anaheim chiles chopped
S&P to taste
cooking oil for browning

Brown the ground beef, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. break up any lumps and cook, stirring occasionally until the meat is evenly browned.

Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth or water if necessary).

Stir the crushed red chiles into the meat mixture. Add the ground beef, vinegar, oregano and paprika. Add the tomatoes, Anaheim chiles and mix well. Simmer, uncovered, over low heat for 1½ hours, stirring often. Add pinto beans and simmer for a ½ hour.

For best results allow chili to cool completely and then reheat.