Andy Beals' Chili

* Exported from MasterCook *

Andy Beals' Chili

Recipe By : Andrew Scott Beals Lawrence Livermore National Laboratory, L
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 kg canned beans (drained)
1 1/2 kg stewed tomatoes
1 kg beef -- cut into bite-sized
2 garlic cloves -- chopped
3 medium jalapeno peppers -- cut up
2 green bell peppers -- diced
1 medium onions -- diced (1 to 2)
1 bottle flavorful beer
30 ml cumin
10 ml paprika
5 ml cayenne pepper

1. Saute the meat and onions. You may do it in the same pan that you are
going to put the chili in. The meat should be brown on the outside, but
you don't have to cook it much at this time.
2. Drain the fat from the beef.
3. Put everything in a big pot over low heat (a slow cooker is handy) and
stir together.
4. Wait half an hour to an hour and check the flavor of the soupy base.
Adjust as you see fit. Perhaps add more beer, hot peppers, or spices.
Repeat as necessary.
5. Wait as long as you can, stirring occasionally. You may eat it when
the beans and beef are soft. Serve with bread, fresh-baked biscuits or
cornbread.
Author's Notes: This is the descendant of the chili that I've been
making since 1974.
This is best if it has cooked at least overnight. Generally it's ready
for consumption after about three hours. If you can't turn your stove
down to a very low heat, you're bound to burn the bottom of the chili a
little, but as long as you don't scrape it off, it will taste okay.
Slow-cookers are great in this regard! At the three hour mark, the chili
is somewhat soupy. If you want it to thicken up, turn up the heat a bit
and let it boil off the excess water. While doing this, stir every few
minutes or you may burn the bottom! I change the proportions of
ingredients (double the beef, drop the beans, add LOTS more cumin) all
the time; this recipe is just a general guideline. The amount of garlic
given in the recipe is very conservative. Garbanzo beans (chick peas) are
nice, but they take a lot longer to cook. Making it with lamb or Italian
sausage instead of beef is also interesting. Cherry peppers instead of
jalapeno peppers are very nice also. Do not use wimpy American beer! I
have found that Moosehead adds a good flavor, and I bet that Anchor Steam
will too.
Difficulty : easy. Precision : no need to measure.





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