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Jerry's Chili Recipe

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Jerry's Chili Recipe

Postby jbullard1 » Wed Nov 09, 2016 2:45 pm

I have worked for several years trying to get the perfect Chili Recipe down.
This is the best so far.
2 pounds ground meat, I use venison when I have it
1 qt and 1 pint of canned tomatoes home canned preferred
1 qt of cooked red, white or pinto beans. I start them the day before in a crockpot
1 large yellow onion diced
3/4 cup diced celery
1/2 to 3/4 cup diced bell pepper
1/2 cup chili powder
1 tbsp ground cumin or more to taste
2 tbsp dried oregano
1 tbsp granulated garlic
1 tbsp course grind Black Pepper
1 tbsp crushed red pepper flakes
2 tbsp sugar
1/2 tsp nutmeg

Brown meat and then drain
put in an at least 2 gallon pot I use cast iron
add all the veggies and tomatoes
bring to a rolling boil and turn down heat
add all the spices and seasonings
add your beans and bring back to a high heat
once boiling turn heat back down and simmer until most of the water is cooked off
Taste the chili.
add more cumin and or pepper to your taste
My recipe has a very mild heat.
I like more heat in mine so when I eat it I add sliced jalapenos and sharp cheddar cheese to mine
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Re: Jerry's Chili Recipe

Postby terry08 » Thu Nov 10, 2016 4:16 am

Sounds good, I always make my Chile, on the mild side to be enjoyed by all. You can always add heat to your serving but you can never take it out of the whole batch once it's in. Also serve my beans on the side, I love Chile with beans, but learned after many functions and Chile contests, that mine was being avoided like the plague. Then someone told me it was because of the beans. Yes, it was a lady at the church. Most ladies, do not take well to beans. After serving them on the side, the pot was empty after every function. And the beans were gone also, mostly by the males.

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