Monday, October 20, 2008


I can't remember when I mentioned to my dad that I wanted to make chili, but he sent me a recipe for it and just sat in my email inbox. It wasn't until the other day on the Nest, we had this long conversation about chili and how it was perfect for fall. It reminded me about the recipe my dad had sent me. I immediately added it to list of meals to make in the coming weeks. Well, I finally made it and it was great. I love adding uncooked onion, cheddar cheese, and tapatio sauce on top. I made a couple of changes and I marked them in red.

Source: Dad

1 pound of blade or chuck roast, the hubby is picky and had me use top shirloin
3 cups of dry kidney beans, canned which was drained and rinsed
2 small onions-chopped
1 stalk of celery, diced
1 carrot, peeled & diced
1 bay leaf
salt and pepper
2-3 tablespoons of olive oil
1/2 pound ground sirlion
1/2 pound of ground pork ( can substitute turkey), used ground sirloin
1 cup of red wine (do not use cooking wine)
4 to 6 medium tomatoes
2 cups of tomato juice
1 to 2 tablespoons of chili powder
1/2 pound of Sharp Grated Cheddar cheese
a pinch of cayenne pepper
Tabasco or other hot sauce to taste, tapatio is the way to go!


Pre-heat oven to 425 degrees.

Place the blade or chuck roast in a large skillet and sear on stove top. Then roast in the oven. Cook until Medium Rare for about 15 to 20 minutes. Remove the blade from the oven and let cool. Cut meat into cubes.

Cook kidney beans in covered water in a pot. Bring to a simmer and remove from heat. Let beans soak for at least 15 minutes. When using canned beans, no need to soak and immediately add the following ingredients. Add 1 chopped onion, carrot, celery, bay leaf, salt and pepper. Bring to a simmer and cook until almost done. Drain and set aside. Remove and throw away the bay leaf.

In a large pot or saucepan, heat the olive oil over a moderately high heat. Add the remaining chopped onion and cook until soft (about 5 minutes), then add the ground sirlion and ground pork. Saute until all traces of pink have disappeared, for about 5 minutes. Then add the beef chunks and heat through.

Add the tomatoes, chili powder, wine and tomato juice. bring to boil with moderately high heat, then reduce the heat to a moderate simmer for about 15 minutes, which allows the flavors to blend. Then stir in the beans, cheese, salt, hot sauce and cayenne pepper. Reduce your heat to low and simmer, covered, until the chilli is thick and rich which takes about 1 and half to 2 hours . Stir often to prevent chili from burning and sticking to the bottom of the pot.

2 comments on "Chili"

Jennifer on October 20, 2008 at 8:24 PM said...

That chili looks delcious. Thanks so much for sharing the recipe as this is the perfect time of year for chili

JennB on October 20, 2008 at 9:19 PM said...

MMM Robyn this looks really good. I think I'm going to try it out! Thanks for the recipe.



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