The beauty of chili is that their's so many ways to make it - and it's damn much a fact that they are all good.
I have to agree with many of you - there's all kinds and the're all good...
I am a big fan of really thick stews and chilis - just my preference -and am not a fan of beans when I came across this recipe it became a staple at our house. As you may imagine, I don't use as much water as is called for.
AzQer you asked for the recipe - here goes. It is from The Southern Living Cookbook and titled Texas Chunkey Chili - not being from Texas I do not pretend to know if this is authentic or not so no hate mail here guys..:wink:
2 large onions, chopped
1 stalk celery, chopped
3 cloved garlic, minced
1 jalapeno, minced
1 tsp veggie oil
3 lbs boneless chuck roast, diced (I use a smoked chuckie)
2 tsp dried oregano
1/2 tsp cumin seeds
1 (28 oz) can whole tomatoes, undrained and chopped(I use crushed)
1 (6oz ) can tomato paste
1/4 cup chili powder
1/2 tsp salt (I usually omit)
3 1/2 cups water.
This is the basic recipe - you all know what to do with the ingredients. It's not very hot which is good for feeding the whole range of folks and lends itself nicely to a dash of hot sauce if you like.
Well, my biscuits are done and the chili has been heated up - chow time!
