CHEF'S CHILI BY KURT FAHLER
2 # ground chuck
1 tsp. season salt
.5 tsp. black pepper
2 tsp. worch. sauce
1 can diced tomato “chili style” 14/15 oz. can
1 can dark red kidney beans (drained) 14/15 oz. can
1 can chili beans 14/15 oz. can
1 bottle of domestic beer 12 oz.
1.5 tblsp. Beef base
4 bay leaves
4 tblsp. Chili powder
1 tblsp. Ground cumin
1 .5 tsp. red pepper flakes
1 cup diced green pepper
1 cup diced onion
1 cup diced celery
Hot sauce as needed to taste (like franks red hot)
Preparation Instructions -
(STEP 1) Add ground chuck to heavy gauge stock pot then season with season salt, pepper and worch. sauce. Cook until no pink remains stirring and breaking up the meat.
(STEP 2) Drain off grease and add all step 2 ingredients. Cook for 20 minutes after it comes to a slow boil Before it boils a layer of foam will work its way to the top of the chili. This is impurities cooking out of the chili. This happens when making soup in general and I suggest to take a ladle and skim this off the surface.
(STEP 3) Now that the chili has simmered for 20 minutes add step 3 ingredients and simmer for 40 more minutes. This recipe makes about 1 gallon and is of medium spiciness.