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Dec 30, 2008
It Puts the Chili in the Bucket
Look at this god damn chili. It makes you say god damn!
I'm the newest Giraffe and I've come here to make you fat. Over this last month, I've made chili a total of 3 times now. Each time it came out marginally tastier than every time before it. This bodes well for all of you because I've just about perfected it.
You're going to need the following ingredients before we even get started. So write this down:
- 2 pounds of ground turkey (or beef, whichever you prefer)
- 2 packets of Chili Mix (usually 1 pack per 1 lb of meat)
- 1 medium sized onion
- 1 or 2 bell peppers (you'll end up using half of each, so pick pretty colors)
- 1 or 2 jalapeno peppers (again, pick pretty colors)
- 1 can of tomato sauce (8oz)
- 1 can of Kidney Beans (14oz, light or dark red)
- 1 can of Black Beans (14oz)
- 1 can of creamed corn (8oz, use sweet corn if you don't like creamed)
- 1 can of diced tomatos (14oz, get flavored ones if you like)1.) Start by dicing up the onion, bell peppers and the jalapeno peppers (remove the seeds). Try to make the pieces as small as you can. Use only half of each bell pepper. You can use more if you like but it might overwhelm the chili.
2.) Using a small frying pan with the heat set on low-med, begin browning the onion.
3.) Get a large pot and begin cooking the meat, making sure not to burn it. Settle for low to medium heat if you're worried about burning it. Put the onions and diced peppers in with the meat to add some flavor while it cooks.
4.) While the meat is browning, using a separate bowl start mixing together the rest of the ingredients:
First add the 2 packets of chili mix, followed by the 8oz can of tomato sauce. Fill the 8oz can with water and add that, too.
Then add the 14oz can of diced tomatoes. For the cans of beans, you're only going to want to use half of each. Roughly 8oz of kidney beans and 8oz of black beans.
Finally add the 8oz can of creamed corn and stir until it smoothes out. Make sure your meat isn't burning!
5.) When the meat is cooked all the way through, drain any juice from it. After that, pour the chili mix from the bowl in with the meat. Keep the temperature around med to low and simmer the chili for 15 minutes, stirring occasionally.
6.) After the 15 minutes, turn the stove top off, move the chili to another burner and let it cool for 10 minutes.
This recipe serves a shitload.
Posted by Seriouslysean on 12/30/2008 1:11 PM in Awesome, Nom Nom Nom
Comments
Jon
12/30/2008
Welcome aboard Sean! :)
Mark
12/30/2008
You can also substitute the beef, turkey, etc. with Buffalo meat which you can get at any whole foods. It is delicious and I highly recommend it, courtesy of Dana.