Tuesday, September 8, 2015

My husband's chili recipe

It is after Labor Day so it is almost chili weather. This is the hubby's chili recipe he entered in the Parade Magazine in 1996 or 97. He didn't win, but it was published on PM's website.

1 pound of beans (we use a combination of adzuki, black and garbanzo), soaked overnight or all day, drained, rinsed, drained
1 TBS molasses
1/2 cup red wine
2 14.5-oz cans  tomatoes
1/2 cup Worcestershire sauce (we use coconut aminos due to soy and seafood allergies)
1 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp paprika
1 tsp black pepper
2 TBS chili powder
1 TBS cacao nibs or shaved unsweetened chocolate
2 sweet onions, diced
3-4 cloves garlic, minced
1-2 jalapeno,seeded and ribbed (if spicier leave seeds), diced
2-4 peppers, diced  (we split them between sweet and poblano, we start with 2 until the pot is full)
2 serrano  (for those who like it hotter, we added these to the divided beef pot)
cayenne to taste (we added these to the divided beef pot)
another can of stewed tomatoes

We divided this after it has cooked about 8-10 hours or overnight. In one crockpot, we will added 1/2 pound browned stew beef, a 1/3 of a can of stewed tomatoes, another jalapeno and a serrano pepper. The other two we added 1/2 pound sauteed crimini mushrooms, a 1/3 of a can of stewed tomatoes to each pot, plus adding a couple of rings of jalapenos and serrano for a medium chili to the center one. We continue cooking these another 6-10 hours.

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