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chef stef chili
What makes a Tex-Mex recipe Asian? The addition of cinnamon and garam masala, and a dash of Chinese hot chili oil, of course. Honey is used as an optional sweetner. (Chef Stef won an award with this recipe in his guise as "Chili King". Purists might cry "foul!" but everyone who samples it says it's the best.) Ground chicken or ground turkey can be substituted for ground beef. Adjust the seasonings to suit your tolerance.
Makes 4-6 servings
1-1/2 lbs Ground beef
1/2 Onion, sliced into large chunks
1 Green pepper, diced
1 15 oz can Tomato sauce
1 15 oz can Diced or stewed tomatoes
1 15 oz can Kidney beans
1 15 oz can Chili beans
1 Tbs Chili powder
dash Cayenne pepper
1 tsp Black ground pepper
2 Tbs Cinnamon
1 tsp Garam masala
dash Chinese hot chili oil
3 Tbs Honey (optional)
In a large skillet, brown the
ground beef. Drain fat. With
slotted spoon, scoop the beef
and onions into a 5 qt. crockpot.
Add the onion chunks, diced
green pepper, tomato sauce,
diced or stewed tomatoes and
both varieties of canned
beans. Mix until well blended.
Add the spices and chili oil
next, adjusting the measures
to suit your taste... and
tolerance. Mix well again.
Turn the crockpot on 'low' and
simmer for at least 4 hours.
(Chef Stef will usually simmer
his chili overnight in a crock pot.) During
the last hour of cooking, before serving, add
the optional honey and continue cooking.
Serve in bowls, or
'Cincinnati' style as a
topping for spaghetti. Either
way, you can also sprinkle
grated cheese on top, too, as
a garnish.
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