Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
Stan's original chili (you won't find this anywhere else):
You'll need:
All diced/cut to your liking:
- 1 very large onion (or 2 small)
- 1 very large green bell pepper (capsicum) (or 2 small)
- 1 very large red bell pepper (or 2 small
- 1 very large yellow or orange bell pepper
- 3 stalks of celery
- 16oz (400-500g) white mushrooms (don't cut them too small)
- 1 small garlic head
- 2-3 green jalapeño peppers (gutted)
- 2-3 red jalapeño peppers (gutted)
If you include jalapeño guts, chili will be way too spicy. Adjust jalapeño amount accordingly to your spice tolerance/desire.
You can also use your favorite hot sauce instead of jalapeños.
- 1 (16oz/400-500g) can of black beans
- 1 can of kidney beans
- 1 can of pinto beans
- 48oz (about 1,500g) of canned, diced (large dice) tomatoes
- 1.5 - 2 lbs (750-1,000g) of ground beef
- 2 packets of chili seasoning, OR these spices:
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried basil
- Salt to taste
Adjust all spices to personal taste.
Preparation:
Heat up 2-3 tablespoons of your favorite vegetable oil in a massive pot, thrown in 1/3 of your diced onion and brown the opinions.
After onions have browned, toss in your ground beef and brown it.
After beef has browned, throw in your diced tomato JUICE ONLY, seasonings and let if heat until it's steaming, but not boiling.
After heating up, throw in your vegetables (minus the mushrooms) and 1-2 tablespoons of your favorite vegetable oil. You may have to use some liquids from canned beans if it's too dry.
Let simmer on low for 20 minutes.
After it's been simmering for 20-30 minutes (depending on how soft you want everything—SAMPLE IT), throw in your beans (drained, save the liquid, in case you need to bring up the moisture to your desired consistency), mushrooms and diced tomatoes. Let simmer on low for 20 minutes.
You'll need to gently mix everything every 5 minutes. GENTLY—you don't want to mash the beans and mushrooms.
Taste it as you're cooking—you may need to add more spices or salt, hot sauce or liquid.
This is a good time of the year to cool it off outside. A large pot will take a long time to cool off. The longer it stays uncooked, the less time it will last, so cool it off right away.
Eat it with diced green onions, cheddar and sour cream (or Greek yogurt) and your favorite bread. Or however you like.
Quantities can obviously be adjusted for a smaller yield. When I make this much, I eat it for at least a week and freeze some portions (but I live alone).
You'll need:
All diced/cut to your liking:
- 1 very large onion (or 2 small)
- 1 very large green bell pepper (capsicum) (or 2 small)
- 1 very large red bell pepper (or 2 small
- 1 very large yellow or orange bell pepper
- 3 stalks of celery
- 16oz (400-500g) white mushrooms (don't cut them too small)
- 1 small garlic head
- 2-3 green jalapeño peppers (gutted)
- 2-3 red jalapeño peppers (gutted)
If you include jalapeño guts, chili will be way too spicy. Adjust jalapeño amount accordingly to your spice tolerance/desire.
You can also use your favorite hot sauce instead of jalapeños.
- 1 (16oz/400-500g) can of black beans
- 1 can of kidney beans
- 1 can of pinto beans
- 48oz (about 1,500g) of canned, diced (large dice) tomatoes
- 1.5 - 2 lbs (750-1,000g) of ground beef
- 2 packets of chili seasoning, OR these spices:
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried basil
- Salt to taste
Adjust all spices to personal taste.
Preparation:
Heat up 2-3 tablespoons of your favorite vegetable oil in a massive pot, thrown in 1/3 of your diced onion and brown the opinions.
After onions have browned, toss in your ground beef and brown it.
After beef has browned, throw in your diced tomato JUICE ONLY, seasonings and let if heat until it's steaming, but not boiling.
After heating up, throw in your vegetables (minus the mushrooms) and 1-2 tablespoons of your favorite vegetable oil. You may have to use some liquids from canned beans if it's too dry.
Let simmer on low for 20 minutes.
After it's been simmering for 20-30 minutes (depending on how soft you want everything—SAMPLE IT), throw in your beans (drained, save the liquid, in case you need to bring up the moisture to your desired consistency), mushrooms and diced tomatoes. Let simmer on low for 20 minutes.
You'll need to gently mix everything every 5 minutes. GENTLY—you don't want to mash the beans and mushrooms.
Taste it as you're cooking—you may need to add more spices or salt, hot sauce or liquid.
This is a good time of the year to cool it off outside. A large pot will take a long time to cool off. The longer it stays uncooked, the less time it will last, so cool it off right away.
Eat it with diced green onions, cheddar and sour cream (or Greek yogurt) and your favorite bread. Or however you like.
Quantities can obviously be adjusted for a smaller yield. When I make this much, I eat it for at least a week and freeze some portions (but I live alone).
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