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how to make Traditional Chili Recipe

This page features a restaurant recipe for traditional chili

that I have used successfully with my customers for over
two decades.
There is a secret to this recipe, however. To achieve the
perfect result you want, use Ancho chili powder as called
for. It does make a difference.
Other than that, my recipe is easy. The longest time you
spend on this chili is the time it takes to soak the beans.
Traditional Chili Recipe
Preparation time: approximately 2 hours for cooking beans. Serves: 10-12.
Cooking Conversion Table
2 l/2 cups dry pinto beans, soaked overnight
2 1/2 pounds lean ground beef or ground chuck
1 1/4 chopped onions
2 l/2 cups liquid from cooked beans
2 pounds canned tomato sauce
2 pounds canned tomatoes, whole, squeezed
1/3 cup Ancho chili powder
Scant teaspoon garlic powder
1 1/4 teaspoons ground cumin
Scant teaspoon ground oregano
1 tablespoon salt (add half at a time) and taste
Scant teaspoon black pepper
1/8 teaspoon cayenne pepper or to taste
Drain soaked beans
Cover beans with water and cook in large soup or stock pot keeping water 1 inch above beans
by adding water as it cooks down
When soft, remove from heat, drain and save the liquid
Brown ground beef and onions in 3 cups of water
Drain and add tomato sauce, whole tomatoes and spices
Simmer 30 minutes
Add beans and cook 10 more minutes
Add saved liquid to correct consistency
Correct seasoning to your taste
Serve this chili with my fabulous cornbread.
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