Jim Kaczmareks Chili Recipes

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM'S AWARD-WINNING CHILI

Steps:

• Brown the beef with the garlic.
• While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
• Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
• Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
• When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
• Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.