mild hot dog chili
 
everyone in america has a different idea as to the flavor of chili. some 
like it hot while others think the more cumin and chili powder, the 
better. personally, i like the thick, meaty version that has just enough 
chili powder to be authentic but not enough to over-power the subtlety 
of the all-beef frankfurter. 
 
makes 4 to 6 cups 
 
 
2 lb.  ground chuck
2 cup  diced onions
1 cup  diced red bell peppers
1/4 cup  minced garlic
2   15ounce cans beef broth
2   15ounce cans stewed italian tomatoes
2 tsp  season all (seasoned salt)
1 Tbsp  paprika
2 Tbsp  granulated garlic powder
1 Tbsp  onion powder
1 Tbsp  cumin
1 Tbsp  chili powder
6 oz.  heinz chili sauce
  salt and louisiana gold pepper sauce to taste
1/4 cup  vegetable oil
 
 
in a 12 quart cast iron dutch oven, heat oil over a medium high heat. 
add ground chuck and brown, stirring occasionally for approximately 20 
minutes. add onions, bell pepper and garlic. continue to sauté until all 
vegetables are wilted. 
add beef broth, stewed tomatoes and season with season all, paprika, 
granulated garlic and onion powder. blend well into the vegetable 
mixture. bring to a rolling boil, reduce to a simmer and cook for 30 
minutes. 
add cumin, chili powder, chili sauce and season to taste using salt and 
pepper sauce. additional stock or water may be needed to retain 
sauce-like consistency. continue to cook 30 additional minutes, stirring 
occasionally. 
the thickness of the chili should be according to your liking. however, 
i think the thicker the better. 
 
source: chef john folse & company 
 
 
 
 
(ID: 76140) Mirror: rec.food.recipes: Thu, Aug 26, 2004


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