Monday, February 4, 2013

Nevada Annie's Chili

Superbowl Sunday is a great excuse to make a big pot of chili.    The recipe our family uses goes back to before Tim and I started dating.  We both started working at Control Data about the same time and back then, no one was required to take typing classes in high school.  When we got to work, when of the "PLATO" classes we took, was a typing class and one of the recipes was called Nevada Annie's Chili.    We made it and it tastes great, so it's been our chili recipe of choice for over 25 years :-)

When I make this recipe, I tend to make a double batch because it freezes well and if I'm going through the effort of making this, I want to be able to enjoy it a few more times.  Editor's note: When I double the recipe, I do not double the amount of meat.  The recipe below is for a single batch of chili


1 large onion,  chopped
1 medium green pepper, chopped
1 clove of garlic, chopped
3 Tablespoons vegetable oil
2-4 lbs of ground beef
1 jalepeno pepper, chopped
3 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon Tabasco Sauce
1 1/2 bay leaves
2 teaspoons salt
1/4 teaspoon ground black pepper
1 can beer
1 - 16 ounce can stewed tomatoes
1 - 8 ounce can tomato sauce
1 - 6 ounce can tomato paste
2 Tablespoons honey

Stir fry onion, green pepper and garlic about 8 minutes until tender.  Add beef and cook until crumbly.  Drain off any excess fat.  Add the rest of the ingredients.  Cook over low heat 3 hours or until thick.  You can optionally add1 can of kidneys beans.

All the chopped ingredients and cans ready to roll.

Cooking the garlic, onion, and green pepper

Adding the ground beef

Beef is browned and excess fat drained off

Adding all the spices

Chile ready to be cooked for 2- 3 hours

Bowl ready to eat...I added cheddar cheese

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