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Mark's Chili
If this doesn't warm you up on a cold, winter day, something's wrong. I usually alternate between making either this or jambalaya when I have a cold... add lots of hot sauce and clear out the sinuses!
I have a strange rating system for chili. (A chili's rating is equal to the number of glasses of milk I have to drink along with it to cool off my mouth.) I like three-glasses-of-milk chili best.
| Ingredients: | |
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| Feeding a couple | |
Feeding a small army | |
(Notes) |
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| ½ lb. ground beef | |
2 lbs. ground beef |
| ½ lb. cubed sirloin | |
1 lbs. cubed sirloin | |
Cut the steak into half-inch cubes. If you like something "meatier," venison or elk is very nice here. |
| ½ yellow onion, chopped | |
1 yellow onion, chopped | |
Saute in a little olive oil until the meat is browned and the onion is transparent. Season with black pepper and Cajun spices to taste. |
| 1½ cups Mark's Vegetable Mix | |
4 cups Mark's Vegetable Mix | |
Mark's Vegetable Mix? Click the link and take a look at this awesome tip! |
| 1 15-oz. can chili beans | |
2 15-oz. cans chili beans | |
Kidney beans are okay, but I like the chili beans better. |
| 1 12-oz. can diced tomatoes | |
2 or 3 12-oz. cans diced tomatoes | |
A half-cup of hot (or mild) salsa is nice to add here, too. If you do (and you use store-bought salsa), make sure not to salt your chili. |
A pinch of cinnamon,
Hot sauce to taste | |
¼-tsp. cinnamon,
Hot sauce to taste | |
Simmer over medium-low heat for three hours. Stir every half-hour or so, (tasting, of course!), and adding whatever seasoning you think it needs. (Finely chopped cilantro would be a suggestion.) |
If you've got the time and would like to make this even more special, serve it up in a bread bowl. If you're trying to stretch your food dollar, serve it over steamed rice or cooked egg noodles. Feel free to garnish with your favorite shredded cheese. (I suggest colby, Monterrey jack, or pepper jack.)
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