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Rick St. John here today from Pizza Freaks, and we have a fantastic recipe for you, our classic chili, served in our restaurant and enjoyed by all. If you are a chili lover, then you will really appreciate this wonderful recipe, so enjoy.
The entire recipe is listed down below in the description.
So to start off with we will dice up two large white onions, we want to have a mdeium dice, so that the onion is not to small or two large, with a medium dice we will get a nice even saute in the begining.
Next we will cut up two large bell peppers, green, red or yellow, it is your choice here. Be sure to remove the seeds from the bell peppers, as the seeds are bitter, and will not provide a very pleasant taste. First jullian the bell pepper, then cut horizontal into medium sized pieces so that they will also cook evenly during the saute process.
Ok, next we will dice up 3 large jalapeno peppers, this will give the chili just a small kick spice wise, but not to much, even my children ages 11 and 4 years old love to eat this chili. No with the jalapeno peppers, we want to dice these very small, so that when you are eating the chili you do not get one large piece of pepper.
Ok, now we will add all of our spices to one dish, this makes things easier when you go to mix it with the chili. In fact prior to making your chili, be sure you have all of your ingredients, this is very important. So mix all of your spices together, but not the minced garlic, we will be adding that to the meat.
Now in a medium size stainless steel bowl we will add our meat, 1lb of ground sirlion 80 percent lean, and then we will also add 1lb of pork sausage, this will give our chili a very tasty and robust flavor.
Now we are going to add our minced garlic, three tablespoons, and mix it will into the meat, as the meat browns slowly the garlic will fuse with the meat, creating a fantastic flavor.
Ok, now that we have our vegetables and meat ready, lets go ahead and add our vegetables to our pot, first we will add some olive oil, I always use olive oil in my cooking. So add the vegetables, make sure your heat is on LOW, you do not want to burn your vegetables.
Once the onions and peppers start to melt, lets go ahead and add our seasoning mix, then slowly stir that around, againe be sure you are cooking on low heat, so not to burn the mixture, this will ruin the chili. Now by adding our seasoning mix to the melting vegetables we are fusing the flavors together, creating a wonderful flavor.
Now once we have our paste mixture, lets add our meat, and start browning that, now the nice mixture of vegetables and seasonings are fusing with the slow cooking meat, this will create a fantastic flavor, just keep your heat low and keep mixing.
Now once the meat has finished browning, then we will add our diced tomatos, be sure to place the can down inside the pot so that there is no splash, you do not want to get a burn. Ok, now that you have added your diced tomatos, go ahead and stir them up so that we can add our kidney beans.
Ok, before you add your kidney beans be sure that the juice they came in is fully rinsed from the bean, and drained, you are now ready to add your kidney beans to your mixture.
Ok, lets go ahead and stir this up really well, then let it cook for a few minutes, then we will add our 6 cups of water.
Now once you have added the water, your chili is pretty much finished, now you will want to let it sit and cook on low heat for 1 to 2 hours, depending on how thick you like your chili.
Congrats and Enjoy!!
INGREDIENTS:
1-lb of Pork Sausage
1-lb of Ground Sirloion
2-Large White Onions
2-Large Green or Red Bell Peppers
3-Large Jalapeno Peppers - Remove the seeds if you do not want your chili to be to hot.
3-Tablespoons of Minced Garlic
4-Tablespoons of Chili Powder
4-teaspoons of Ground Cumin
3-Tablespoons of Brown Sugar
2-Teaspoons of Oregano
3-Tablespoons of Beef Stock
102-Ounces of Diced Tomatoes
6-Cans of Kidney Beans (drained and rinsed)
4-Tablespoons of Olive Oil
1.5 Tablespoons of Kosher Salt
1.5 Tablespoons Black Pepper