01-09-2009, 04:18 PM
Moosie's chili recipe:
Get a huge pot going - one that NEVER burns stuff. Use two or three cans of Contadina Italian plum tomatoes, skinned. Empty all three cans into the huge pot. Hand crush the tomatoes; and the big chunks of tomato meat dice up and put back in the pot. In a skillet; brown a 5 lb bag of yellow onions; and the cut on the onions is top to bottom; then sliver; then cut into 1" chunks. Do not use margarine - only unsalted butter. Put the onions in the pot. Do not use hamburger meat - it's too bland. Getyour butcherto grind you up pork. About 3 or 4 lbs should be fine. Brown the pork and put it into the pot. Add two medium size cans of corn - the good Green Giant nugget kind; drained first. . Add four small cans of Green Giant chopped mushrooms, drained. Add three large cans of dark red kidney beans. Put them in a collander in the sink first - wash them off very well. Add one small can of Contadina Tomato Paste. Add water as needed for proper thickness. Use the Tomato Paste can; and about 2 canfuls is fine. Add McCormick Chili Powder to taste. I usually go with about 3 or 4 oz. at least. Let it simmer for about 30 minutes; stirring often (NEVER let the bottom of the pot burn even the smallest amount or it will be ruined). If it thickens too much; another canful of water is fine. Serve in country crocks with a layer of shredded sharp chedder cheese and have fritos on the side if you want.
My chiliis quick - itnever takes more than 60 minutes end to end. It does not taste too complicated; which I think is what causes a lot of chili recipes to fail. Never use generic ingredients; especially do not skimp on McCormick spices.
Get a huge pot going - one that NEVER burns stuff. Use two or three cans of Contadina Italian plum tomatoes, skinned. Empty all three cans into the huge pot. Hand crush the tomatoes; and the big chunks of tomato meat dice up and put back in the pot. In a skillet; brown a 5 lb bag of yellow onions; and the cut on the onions is top to bottom; then sliver; then cut into 1" chunks. Do not use margarine - only unsalted butter. Put the onions in the pot. Do not use hamburger meat - it's too bland. Getyour butcherto grind you up pork. About 3 or 4 lbs should be fine. Brown the pork and put it into the pot. Add two medium size cans of corn - the good Green Giant nugget kind; drained first. . Add four small cans of Green Giant chopped mushrooms, drained. Add three large cans of dark red kidney beans. Put them in a collander in the sink first - wash them off very well. Add one small can of Contadina Tomato Paste. Add water as needed for proper thickness. Use the Tomato Paste can; and about 2 canfuls is fine. Add McCormick Chili Powder to taste. I usually go with about 3 or 4 oz. at least. Let it simmer for about 30 minutes; stirring often (NEVER let the bottom of the pot burn even the smallest amount or it will be ruined). If it thickens too much; another canful of water is fine. Serve in country crocks with a layer of shredded sharp chedder cheese and have fritos on the side if you want.
My chiliis quick - itnever takes more than 60 minutes end to end. It does not taste too complicated; which I think is what causes a lot of chili recipes to fail. Never use generic ingredients; especially do not skimp on McCormick spices.