Recipe - Rich Chili

One half (up to)
1 pound Coarsely ground very lean
beef (depending how much
meat you like in your
chili)
2 lg Onions; chopped coarsely
1 (up to)
2 Bay leaves
Herbs (whatever you like: I
use a touch of basil;
margoram and rosemary)
Several (to taste) cloves of
garlic smashed with the
side of a knife
2 cn (large) crushed tomatoes
2 Herbox beef cubes
1 cn (2pound) pork and beans (no
special brand; store brand
is fine)
1 cn (2pound) red kidney beans
(again store brand is ok)
Salt and pepper to taste
Chili powder or crushed
chiles to taste

I don't use beef chunks but coarsely ground beef (like chopped burger meat,
your butcher at your local grocery store will usually grind it special for
you, what I usually do is catch the sales on top or bottom round and have
them grind a roast or when if he has meat that has hung for a bit he will
give it to me cheaper (shame people don't think that older beef is like
butter if it is a tad aged), just make sure it is very lean as this cuts
down on the fat in the meal.

Brown meat, onions and garlic slightly in bottom of a large pot (a soup
pot, 16 qt or better) is good as it allows you to simmer the chili for a
while to develop the taste).

Add bay leaves, herbs, Chili powder, beef cubes and tomatoes. Simmer 5
10 min. Add beans with the juice they are packed in. Simmer 20 30 min,
then add chiles and adjust seasoning.

Simmer at least 30 min more and taste. You can serve it now or let sit on
VERY low heat up to 30 min more. Tastes great the first day and if there
is any left it is still good the next day. I usually make 5 gallons and
freeze it in quart containers.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.