Chili

Originally from Me

Makes 4-6 servings

Prep time: 20 minutes
Cooking time: 1 hour, 30 minutes
Total time: 1 hour, 50 minutes

Ingredients

  • 1lb. of Skirt Steak
  • 1lb. of Ground Beef
  • Can of whole peeled tomatoes
  • Can of tomatoes paste
  • 2 cans of beans (mix any 2 together)
  • Package of frozen corn
  • 1 Jalapeño
  • 3 to 5 pearl onion(s)
  • 4 cloves of garlic
  • Chili powder
  • Cayenne pepper
  • Black Pepper
  • Sea Salt (reg. salt is fine)
  • Worcestershire sauce

Instructions

  1. Start by preparing your meat, cut steak into small cubes. Then season with chili powder, black pepper, salt, (only use cayenne if you want spicy) approx. 1 teaspoon of each spice. Chop up ground beef and season with spices ONLY.
  2. Next you can begin cutting your vegetables, cut as small as possible. Do not cut garlic, press hard on a cutting board with a knife or flat object. I do not recommend you use a food processor.
  3. Open your can of whole peeled tomatoes and crush until they are a sauce. You can crush directly in pot. When tomatoes are finished add your tomatoes paste, jalapenos, onions, frozen corn and remaining garlic. Last is too drain the liquid in your bean cans add them to the pot. If you are cooking with a regular pot set your stove at a low flame, crock pot will start cooking at the end.
  4. **If you are using a crock pot you can skip this step. Now you are ready to cook your meat, you will need a frying pan. Heat pan with a medium flame and place olive oil and 1 clove of garlic in pan. When garlic begins to sizzle, place your steak cubes in pan. Cook steak rare with a red bloody center. Steak will continue to cook in pot, you do not need to cook anymore than rare in pan. After steak is done place ground beef in pan and cook until it starts to brown.
  5. Add your meat to the pot, if you are using a crock pot DO NOT cook your meat, this is important. The crock pot will cook it for you very slowly over many hours for a much more tender meat.
  6. Now it's time to season your chili, add 2 tablespoons of chili powder, 2 teaspoons of cayenne pepper, 1 tablespoon of black pepper, 2 tablespoons of salt and 3 tablespoons of worcestershire sauce. You can modify the amount cayenne pepper and any of the spices how you want, knowing how much to add is the test of a chef. Mix all of the ingredients together very well and begin to cook!
  7. For cooking on a stove: Cook chili for approx 1 hour and 15 minutes covered with lid at a low flame. Continue to stir every 5-10 minutes to make sure it does not stick to the bottom of pan. Remove the lid and cook for another 15 - 25 minutes to boil down the chili, this will increase the thickness of your chili. For cooking with a Crock Pot: Cook on low for 8-10 hours or on high for 4-5 hours. I recommend low setting.

Additional notes

I recommend cooking this recipe in a crock pot on a low setting. This will slowly cook your meat and make it more tender and seasoned. But, you can cook in a regular pot if you want to cook it faster or just don't have a crock pot.