Saturday, September 20, 2008

Recipe - Three Alarm Chili

I decided to take a break from Ramon posts because last night I made some ground beef chili and it turned out awesome! So good in fact I had to share the recipe! The two types of fresh pepper plus the imported Hungarian paprika give it a unique taste. If you can't find Hungarian paprika at your local store use any good smoked paprika. There are many variations on chili recipes; I hope you enjoy this one!

1 large white onion chopped
3 Chili peppers chopped
3 Jalapeno peppers chopped
1/4 cup Sambal Oelek
1.25 pounds 92% lean ground beef
1 8 ounce can of tomato sauce
8 cloves garlic
1 small can red kidney beans
1 cup water
1/2 tsp sea salt
2 tsp ground cumin
2 tsp Hungarian paprika
2 tsp hot chili powder

Note: Once again I must caution you to use GOOD Sambal Oelek; I have tried over a dozen brands and only the Conimex brand has the heat with the subtle tastes of the peppers! The rest are just tasteless heat. Click the link above under the ingredients and rest easy as I have ordered from this place multiple times with no hassles.

Spray the bottom and sides of a four quart sauce pan with olive oil spray. Using the flat edge of a knife crush the garlic enough to remove the skin. Cut peppers in half and remove the seeds if you want three alarm chili, use them if you'd like a three.5 or 4! I removed them in this case.

Using medium-low heat add the onion, pepper, and garlic to the pan and sprinkle salt over the top. Sweat for a few minutes stirring once or twice. Break up the ground beef into the pan and cover for five minutes.

Remove lid and using a large wooden or plastic spoon break up the ground beef. Sprinkle in paprika, cumin, and chili powder and mix well.

Add tomato sauce and water, stir well. Reduce heat to low, cover, and simmer for 30 minutes.

Add kidney beans, stir, cover and simmer gently for 45 minutes. Remove lid and adjust heat to that mixture simmers slowly. Simmer uncovered for 15 minutes or longer until liquid is thickened.

Stir in Sambal Oelek, cover, and simmer for 5 minutes. Turn off heat and let rest covered for 15 minutes. Serve as desired with your favorite toppings such as fat free sour cream, low fat shredded cheddar cheese, etc.

This is a nice spicy chili, maybe not for those who can't tolerate any heat, but not too fiery. it goes down easy and leaves a nice sweat on the forehead after eating! For people with normal taste buds I would rate this between medium and hot for commercially labeled products.

This evening I think I shall make Mexican roll ups featuring Poblano peppers, onions, chicken chorizo sausage, and egg beaters. If it turns out well another recipe may follow, if you would like to see it.

Footnote: I made the roll ups I mentioned above for dinner, and they were great!

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