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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 1 hours, stirring often. Add pinto beans and simmer for a hour.

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

 

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