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For When You Get "SKUNKED" Fishing . . . "GRAMPA DAVE'S CHILI"
Getting "SKUNKED" ( probably an "Americanism" ) happens to everyone, once in a while ( not catching anything ) . . . When it does, we still need to eat !
Grampa Dave's chilli recipe . . .
Well, in case you hadn't guessed it already, I'm "Grampa Dave" . . . Here, at my three grand-children's request, is my chilli recipe !
Please note that this recipe provides a "safe starting point" as to heat and intensity . . . Add more seasoning, as desired !
GRAMPA Dave's Chili
INGREDIENTS :
1 lb. - 80% Ground Chuck ( Ground Beef that is 80% Lean, 20% Fat content )
2 Cans - Great Value "Chili-Ready" Tomatoes ( Wal-Mart brand name ) ( There may be an "equivalent" in the UK ... Otherwise diced tomatoes work OK ).
1 Can - Dark Red Kidney Beans
1 Can - Light Red Kidney Beans
1 Can - Tomato Sauce
1 Large - Green Pepper ( Diced )
1 Medium Vidalia Onion ( Diced ) ( The Vidalia Onion is a "sweet onion" )
1 Tablespoon - Chili Powder ( "Safe" Starting Point )
4 - Beef Bouillon Cubes
4 oz. - Sliced Mushrooms ( Optional )
Garlic ( As Desired )
Black Pepper ( As Desired )
Seasoned Salt ( As Desired )
Cayenne Pepper ( As Desired - Use Sparingly )
PREPARATION & COOKING :
(1) Combine ALL Ingredients, EXCEPT for the GROUND CHUCK and the ONIONS, in a large pot and heat over Medium-High heat, stirring occasionally.
(2) Brown Ground Chuck and DRAIN THOROUGHLY ( Add a sprinkling of additional Seasonings as listed above, if desired, to add flavor during cooking ). Add to Ingredients prepared in Step 1.
(3) Place Diced Onions in a large skillet and saute' them, until brown (They are cooked separately to prevent an "overpowering" Onion flavor in the Chili ) Additional seasoning may be used, if desired . . . DRAIN THOROUGHLY and add to Pot.
(4) Add the GROUND CHUCK and ONIONS to the pot and stir until thoroughly mixed in. Add water, as needed ( it will simmer out during cooking )
(5) Cook Chili over MEDIUM-HIGH heat, until it comes to a BUBBLING Boil, stirring occasionally . . . REDUCE Heat to MEDIUM-LOW and allow to cook for at least TWO HOURS, stirring occasionally . . . DO NOT ALLOW Chili to RE-BOIL and LOWER HEAT, as needed.
(6) "TASTE-TEST" During Cooking and Adjust Seasonings, as desired . . . SERVE & ENJOY ! ! !
OPTIONAL : We like to sprinkle Shredded Cheddar Cheese on top and add a large "dollop" of Sour Cream in the middle.
I really hope that everyone enjoys this recipe . . . Whenever they come over to spend the night, all three of my grand-kids say, "Grampa, can we make your Chili tonight?" . . . Who could say no to that ? - LOL !
Getting "SKUNKED" ( probably an "Americanism" ) happens to everyone, once in a while ( not catching anything ) . . . When it does, we still need to eat !
Grampa Dave's chilli recipe . . .
Well, in case you hadn't guessed it already, I'm "Grampa Dave" . . . Here, at my three grand-children's request, is my chilli recipe !
Please note that this recipe provides a "safe starting point" as to heat and intensity . . . Add more seasoning, as desired !
GRAMPA Dave's Chili
INGREDIENTS :
1 lb. - 80% Ground Chuck ( Ground Beef that is 80% Lean, 20% Fat content )
2 Cans - Great Value "Chili-Ready" Tomatoes ( Wal-Mart brand name ) ( There may be an "equivalent" in the UK ... Otherwise diced tomatoes work OK ).
1 Can - Dark Red Kidney Beans
1 Can - Light Red Kidney Beans
1 Can - Tomato Sauce
1 Large - Green Pepper ( Diced )
1 Medium Vidalia Onion ( Diced ) ( The Vidalia Onion is a "sweet onion" )
1 Tablespoon - Chili Powder ( "Safe" Starting Point )
4 - Beef Bouillon Cubes
4 oz. - Sliced Mushrooms ( Optional )
Garlic ( As Desired )
Black Pepper ( As Desired )
Seasoned Salt ( As Desired )
Cayenne Pepper ( As Desired - Use Sparingly )
PREPARATION & COOKING :
(1) Combine ALL Ingredients, EXCEPT for the GROUND CHUCK and the ONIONS, in a large pot and heat over Medium-High heat, stirring occasionally.
(2) Brown Ground Chuck and DRAIN THOROUGHLY ( Add a sprinkling of additional Seasonings as listed above, if desired, to add flavor during cooking ). Add to Ingredients prepared in Step 1.
(3) Place Diced Onions in a large skillet and saute' them, until brown (They are cooked separately to prevent an "overpowering" Onion flavor in the Chili ) Additional seasoning may be used, if desired . . . DRAIN THOROUGHLY and add to Pot.
(4) Add the GROUND CHUCK and ONIONS to the pot and stir until thoroughly mixed in. Add water, as needed ( it will simmer out during cooking )
(5) Cook Chili over MEDIUM-HIGH heat, until it comes to a BUBBLING Boil, stirring occasionally . . . REDUCE Heat to MEDIUM-LOW and allow to cook for at least TWO HOURS, stirring occasionally . . . DO NOT ALLOW Chili to RE-BOIL and LOWER HEAT, as needed.
(6) "TASTE-TEST" During Cooking and Adjust Seasonings, as desired . . . SERVE & ENJOY ! ! !
OPTIONAL : We like to sprinkle Shredded Cheddar Cheese on top and add a large "dollop" of Sour Cream in the middle.
I really hope that everyone enjoys this recipe . . . Whenever they come over to spend the night, all three of my grand-kids say, "Grampa, can we make your Chili tonight?" . . . Who could say no to that ? - LOL !
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