by Chef Glenn Estry
1 lb Ground Chuck
1 14 oz can of diced tomatoes
1 14 oz can Red Beans (not kidney beans)
1 onion, chopped
2 cloves of garlic, chopped
2 Tbs butter
3 Tbs-to ¼ cup of chili powder, the darkest you can find (I find it in bulk spice section)
1 tsp salt
1 tsp cumin (the most important ingredient. It’s what makes chili smell & taste like chili)
1 tsp paprika (smoked paprika adds a nice touch)
½ tsp oregano
½ tsp cayenne pepper (the amount is optional, depending on desired heat level) Don’t screw it up with Tabasco or other hot sauces. More heat + flavor = more cayenne. You want to feel the heat after you eat it, not burn your taste buds so you can’t taste the rest of it. Tabasco and hot sauce are table condiments, NOT ingredients. Truth for all dishes that like heat.
1-½ cups water, plus ¼ cup of warm water
2 tbs flour (if you want to be ‘authentic’ use masa flour (corn flour)
- Brown ground beef, drain fat
- In a 4-6 qt pot, melt butter and sauté onions until clear.
- Add cooked and drained beef, tomatoes, and 1-½ cups water. Stir and bring to simmer.
- Add remaining ingredients except flour and warm water. Simmer for 30 – 60 minutes, uncovered. If you like thicker chili, mix flour and water then stir into chili
Serve hot with shredded cheddar cheese and freshly chopped onions and a nice cold glass of beer.