C.W. Gregg's Chili Recipe - Cooking Index
C.W. Gregg's Chili Recipe - Cooking Index
| 1 lb | 454g / 16oz | Hamburger meat |
| Dried chili pods | ||
| 1/2 cup | 118ml | Warm water |
| 1 tablespoon | 15ml | Oregano |
| 1 teaspoon | 5ml | Cumin |
| 1 | Garlic - chopped | |
| 4 tablespoons | 60ml | Flour |
| 1 | Tomato sauce - (large can) | |
| 1/4 cup | 59ml | Red wine |
Hint: to test chili pod's heat, take a small nibble of dry chili in your mouth, when cooked, it will about double in strength Brown hamburger meat in large skillet. While browning, make chili paste. Take 6-8 dried chili pods, remove some seeds, leave some in for flavor. Remove stems. Put in blender with about 1/2 cup warm water or so just enough to make a paste. Too wet will be difficult. When hamburger meat is browned, drain fat. Add chili paste, oregano, cumin and garlic cloves. Add salt to taste. Brown mixture well, Don't burn!
Add 4 tablespoons of flour. Brown this, immediately remove from heat. In another large saucepan, add tomato sauce and red wine. Add browned mixture. Simmer, simmer, simmer(3 hours or more) you can do this in s slow cooker. Thin if necessary, salt to taste, adjust cumin and oregano as needed, these flavors strengthen with cooking(cumin tends to add a sweet hint of taste.)Salt enhances all flavors Hint: buy more tomato sauce than you need, if chili is TOO hot when done, add more tomato sauce.
Serve with sour cream, grated mild cheddar cheese or whatever you like.
Hint: drink iced tea with chili, it's the best beverage for hot mouth!
Source:
Marvin Bullard
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