The General Store Chili Recipes

THE GENERAL'S CHILI

Steps:

• Fry, then crumble the sausage.
• Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
• Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
• The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
• Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.

THE GENERAL STORE CHILI

Steps:

• In a large, heavy pot set over medium-low heat, brown the beef, stirring it if it starts to stick to the bottom and breaking up any clumps, about 20 minutes.
• Add the onion, jalapeño and garlic and cook until the onion is translucent, about 4 minutes.
• Add the chili powder and stir well. Cook for about 5 minutes over low heat, stirring occasionally.
• Add the tomatoes and tomato paste. If using a can, add about 1/4 cup water to the can to remove excess paste and add it to the pan. Stir vigorously to incorporate and let simmer for 1 to 2 minutes.
• Add the beans and their liquid, stirring gently so as not to break them. Simmer over very low heat for 1 1/2 hours.
• Turn off the heat and stir in the cocoa powder and sugar. Add the salt and pepper, taste and season as needed. Serve with buttered cornbread if desired.

IT'S CHILI BY GEORGE!!

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
• In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

MR. HANDY'S ALL DAY CHILI

Steps:

• Coarse chop onions and sauté in 4 tbs olive oil until caramelized in a 6 quart cooking pot.
• While onions are cooking coarse chop peppers and celery and place in bowl.
• Remove onions from pot (leaving oil) to bowl with peppers/celery; set aside.
• Add 2 tbs olive oil to pot.
• Combine chili powder and flour in small bowl and once well blended add to oil in pot.
• Add 2 tbs Worcestershire sauce and stir until smooth.
• Add Beef and Sausage to pot and stir until combined and well coated with sauce.
• Continue cooking over medium heat until browned.
• Add both cans of tomatoes to meat in pot and bring to light boil over medium heat.
• Add beans, pepper/celery/onion mixture, garlic, and all seasonings to pot and stir.
• Cover and reduce heat to lowest setting.
• Cook over low heat for at least four hours or up to 8 hours.
• In final hour of cooking remove cover and increase heat slightly to reduce liquid.
• Once chili reaches desired consistency replace cover and reduce heat back to low.
• Serve with side bowls of sour cream and shredded cheese (cheddar, or a good mix) and crackers.