robert's authentic American-style
 .
hot chili
 recipè



this is our home recipè for hearty chili.  it's great on a cool fall or winter night.  several variations which we've used are listed so that you can customize this recipè for your own family's taste.
ingredients  (metric in parentheses)
 notes
1 lb ground turkey, or beef,
or precooked  shreaded steak or roast beef
 if using beef, drain fat before adding other ingredients.
for meatier chili go to 2 lbs.
an equal amount of shreaded precooked steak or roast beef may be used.
fire-grilled beef, turkey, or steak can be used for an even better flavor.
2 fresh or frozen habañero peppers (ripe, orange color)
 for less heat, omit this pepper.
2 fresh or frozen jalapeño peppers
 3 fresh chili peppers can be substituted, 2 dry chili peppers.
1 medium to large yellow onion
 do not use red onions. white onions are okay.
½ tsp (2.5 ml) hickory liquid smoke
 use natural type with only added water and salt.
1 level tsp (5 ml) brown sugar
 may be omitted or reduced.
3 whole bay leaves
 or equiv. pieces.
½ tbsp (7.5 ml) parsley flakes
30 oz. (860 grams) canned black beans
 typically 2 small cans.
if not exactly 30 oz., not a problem.
if you like beans, another 15 oz. may be added.
must have only beans, water, and salt as ingredients.
dash of celery seeds
 fresh chopped celery leaves may be substituted
1 tsp (5 ml) ground basil leaves
 half that much if you add 2 fresh whole leaves of basil
dash dried garlic
 fresh is not suggested
2 tbsp (30 ml) dried ground cumin
 do not substitute cumin seed.
dash of five spice powder
 five spice is a Chinese mix of spices.
important for flavor of the chili.
¼ tsp (12 ml)  ground chili pepper powder
1 24 oz. (822 grams) can of crushed tomatoes
 for chunkier chili, use a can of diced tomatoes instead.
can also substitute equal amount of diced or chopped
roma tomatoes.
1 24 oz. (822 grams) can of tomato puree
 important for thick, rich, red sauce
olive oil
 enough to coat pan before cooking.

instructions
use cast iron dutch oven or cast iron pot with a lid. a regular pot may be used.
grease inside of pot with olive oil. warm pan on medium heat (cast iron) or med-high heat (other).
brown ground turkey or beef . stir to prevent burning. if using beef, drain off fat before next step.
add the following:
  • cumin
  • yellow onion
  • five spice
  • garlic powder
  • dried basil
  • parsley
  • chili powder
  • all peppers
  • liquid smoke
continue to cook meat until done. stir to prevent burning. onions should just start to cook.
add the following:
  • fresh basil (if used)
  • canned and fresh tomatoes
  • bay leaves
  • celery seed or leaves
bring to a boil while stirring occasionally.
add the following:
  • canned black beans
  • brown sugar
stir and then drop heat to low.
simmer for 1 hour at least.
ready to serve.

serving suggestions
top with grated cheddar or colby cheese.
 can also use crumbled queso fresco.
sour cream.
 on top of the cheese
green onions.
 on top of the previous items
crumbled crispy bacon or bacon bits.
 on top of all other toppings. precooked crispy bacon is the best.
crackers.
 on the side. whole wheat, stone ground crackers are suggested.
fresh whole jalapeno pepper.
 on the side.

enjoy!

© 2004 Robert S. Bodnar