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Wednesday, September 24, 2014

Tennessee Three-Bean Chili

Easy for fathers to make.  Takes about three hours.  Scores about
> three bells on the spicy-hot scale, with five being the hottest known
> to mankind.  Kids enjoy it (especially boys).
> 1-1.5 lbs. ground beef
> 1-2 onions, chopped (one white, one purple -- experiment with others
> as you wish)
> 1 can chopped tomatoes
> 1 can tomato paste
> 1 can kidney beans (drained)
> 1 can white beans (drained)
> 1 can chili beans (drained)
> 1 can sweet yellow corn
> 1 beer (no light stuff -- only full-bodied.  I prefer dark beer.)
> 1 tablespoon sugar
> 1 teaspoon chili powder
> 1/2 teaspoon of Cayenne pepper (careful with this)
> 2-3 cloves whole garlic
> 1 green pepper
> 1 red sweet pepper (I sometimes add a sweet-spicy orange pepper)
> 1-2 tablespoons of finely chopped Jalapeno peppers (2 tablespoons
> makes it hotter so be careful)
> 1 teaspoon of finely chopped fresh chili (remove the seeds as they are
> the primary source of hotness)
> 1 splash Worcestershire sauce
> 1 splash red-wine vinegar
> salt and pepper to taste (I only use sea salt for this -- beware, it's
> powerful)
> (optional: splashes/squirts of various steak sauces such as Heinz 57,
> A-1, etc. or, in Europe, English Sauce, HP Sauce, etc.)
> In a deep stew pot, combine everything except beef, green pepper and
> onions.  Put on low heat.  Briefly stir and mix well.
> In a deep skillet over medium heat, brown the beef, adding chopped
> green pepper and onions once almost brown.  Splash vinegar and
> Worcestershire sauce over mixture and saute until beef is fully brown
> and onion is tender.  Don't overcook.  Remove from heat (and drain fat
> if you want -- I don't because the fat is negligible and carries so
> much flavor.)
> Mix the browned beef and sauteed pepper and onions into the deep stew
> pot holding everything else.  Turn heat to medium.
> Bring to a boil, stirring frequently.  (Now would be the time to add
> the optional splashes of steak sauces.)
> Once boiling, turn heat to low (simmering heat), cover the pot and walk
> away.
> Let simmer for 90 minutes to 2 hours.  Stir every 30 minutes.
> This can be served a variety of ways -- over rice or mashed potatoes,
> over a bed of corn chips, saltine crackers or tortilla chips, or
> simply by itself.  Have plenty of cold water or beverages available as
> it will have a bite to it.
> ALWAYS tastes better the next day, after the ingredients' flavors have
> had time to bond and congeal.  Freezing is fine.
> P.S.  After a meal of this, open the windows.  It is three-bean chili
> after all, which means certain gastrointestinal consequences.

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