I love Chili and my second annual chili fest was held last weekend…good times. So I asked a few WIBIA friends for a Chili Recipe to get you through the winter. It is no secret that I love King David Dogs. Here is a chili they like to make:
Makes 8-12 servings
2 lbs. ground beef
1 cup chopped onions
1 clove garlic (chopped)
1/2 cup red or green peppers
1 14.5 oz can of diced tomatoes
1 4 oz. can diced green chili peppers
2 15 oz. cans of chili beans
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup honey
1 fresh diced Jalapeno pepper (optional depending on desired level of heat)
In large pan brown the ground beef. Add the onion, garlic and green peppers; continue cooking until the onion is browned. Drain the grease from the pan.
Add the tomatoes, chili peppers, chili beans, chili powder, cumin, thyme, salt, and cinnamon. Also add fresh Jalapenos at this time if you choose to crank up the heat.
Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for an additional 10 minutes. Add the honey and stir well.
Add cheese, crackers, green onions, etc. as desired. (Extra sharp cheddar is highly recommended) Also very good with cornbread.
-WIBIA
Tags: chili, Food, King David Dogs
Still haven’t tried King David:(
This recipe sounds seriously good–not sure about the honey– but I’ll try it. What the heck!
Thanks!
If you want to try a chili recipe that doesn’t include honey, just wait until next week. I’ll be posting my contest winning (it’s won twice) chili recipe next week.
IE:
Congrats on your win! Looking forward to the recipe and hope you post a pic of the chili as well!
It’s astonishing how different TX and IN chili is.
@IE and Amy – get a room!
@ Dan, Do tell. I have a feeling we are talking no beans. Just meat and sauce…
what a neat recipe. most people leave out the honey, or molasses, but that is what makes it taste good, just has to cook awhile. but to be honest, never thought of adding cinnimon, gotta try that. guesss adding a few cinimon hearts ( St.valitine day) wont work… whap… no I guess not .. but worth a try…
i
Thanks for the recipe, and I’m looking forward to seeing the winning version. Of course I am one of those who believe that beans have no business being in chili. Still this recipe sounds tasty, so I might try it minus the unneeded filler/beans.
It’s hard to say there’s an essentially Texan version of chili, but the flavor profile of most of what I’ve had here (south-central TX) is more-or-less dominated by the sweetness of dried peppers — pasillas, poblanos, cascabels, et al. Kidney beans make their way into most chilis, but aren’t considered a sine qua non as far as I can tell. Never heard of anyone adding honey or thyme, however! I’ll have to try it next time I’m feeling adventurous.
One popular and simple chili is an adaptation of a Mexican dish called “puerco adobado.”
Start with a pork loin, roughly chop it into bite-size pieces, then brown it in a soup pot on medium heat. As the meat begins to color, add about 2-4 cups diced onions (I know, I know) and liberally season with paprika and cayenne. As the onion is becoming translucent, add 3-5 cloves of minced garlic.
When the garlic starts to color, add around 3-4 cups diced tomatoes, and stir until they start to soften and break down.
Next, add anywhere from 8-10 cups chicken stock and reduce heat to a high simmer. Add 2 bay leaves. Add 3-6 washed, seeded, and stemmed dried peppers of your choosing — you can grind them, chop them into ribbons, or just chuck them in. I also like adding 2-3 chipotles en salsa adobo, which you can find cans of in any supermarket that serves Mexicans.
Simmer for at least 3 hours (the longer the better), adding stock as necessary. Your target consistency is something like a dense stew.
If you want beans, now is the time to add some pre-soaked kidney beans to the pot.
If you want beans, are lazy, and are in denial about BPA, you can add canned kidney beans about an hour before serving.
Final spicing is just balancing the sweetness of the peppers with everything else. I like adding sage, cayenne, black pepper, allspice, masa harina (basically tortilla powder) and cocoa to taste.
My secret weapon is toasting 1/2 cup or so of shelled pumpkin seeds (aka pepitas) in a pan. As they become golden and fragrant, I throw them in the food processor and add the resulting powder to the chili. Besides the great taste, they impart a nice, silken mouth-feel (hate that phrase…) to the chili.
Garnish with freshly-diced white onions.