Nyack award winning Chili

Dated: 01/30/2013

Views: 3330

“Five alarm” or mild, nothing satisfies like a bowl of piping hot chili. Chili can be made from almost any meat. Beef, turkey, or wild game, chili warms from the inside and sticks to your ribs. This recipe is easy to make, freezes great, and gets better with each reheating.

 

Preparing this one pot wonder is easy and fun, just follow these simple steps and a hearty meal will be waiting for you after a cold day afield. A good chili shouldn’t be loaded up with too many ingredients, keep it simple. Chili needs to cook a LONG time!  The best gauge will be your celery, when it dissolves, the chili is ready. Cut and chop all your ingredients before starting to cook. You can use your meat either ground or cubed. Both are good, but each has a distinctive palate. Chili is a great way to finish off frozen meat that you may have left in the freezer just a little too long.

 

3 lbs of meat..It’s not worth making less; just freeze what you don’t eat

2 sweet onions...diced...they will cook down to nothing

Celery...sliced, ½ as much as the onions

any commercial chili spice  package..One package per pound

(you can mix you own spices but it’s so much easier this way)

a dash of  your favorite hot sauce, make it spicier at the table, not in the pot

one can whole tomatoes, crush them in your hand and drop in

8 oz tomato soup, NOT concentrate

dark kidney beans, one can is too much for my taste, but you decide

 

in a large deep pot, brown the meat on high temperature, stir in the onions

stir often as you add each ingredient. Wait a minute or so between each item.

add everything in the above order!

next comes the celery, stir in the spice, then add a little hot sauce

crush in the tomatoes one at a time, then mix in the soup, finally add the beans.

 

Bring to a boil, reduce to a simmer and cook for several hours, stirring often. Ladle into a bowl and top with shredded cheddar cheese. We always put several hot sauce varieties on the table so each person can find their personal spice groove.

 

My good friend and favorite butcher Mike Z named it “two” bowl chili because as he says, “ Nobody can eat just one bowl.”

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Paul Bambara

My love of the real estate business began when I first started investing in residential and commercial properties in 1982. I found that my life-long residency of Rockland County, my eight years on the....

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