Chili cooks always want to discover that award-winning chili recipe that will be breathtaking for their family and friends and maybe even impress a few chili contest judges. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends' worlds, save money and have a great time preparing it? In my interviews with outstanding chili cooks, I have developed some breathtaking chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes. The secret ingredient is the key to this breathtaking recipe. This secret "sauce" sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful. Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips. This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant. Ingredients - 4-5 lbs. ground beef of your choice
- cup of olive oil if needed to brown meat
- 64 ozs. V8 Juice for 4-5 lbs.
- 1 onion for each pound of meat
- 1/4 cup of brown sugar or honey
- 1 bell pepper for each lb. of meat
- 2-3 cloves garlic for each lb. of meat
- 3 jalapenos or 1 habanera
- 2 tablespoons cumin
- cup finely chopped parsley or cilantro
- 2 tablespoons of chili powder (your favorite)
- 1 teaspoon of celery seed
- 1 bay leaf for each pound of meat
- 1 - 16 oz. can dark kidney beans for each lb. of meat
- salt and pepper to taste
- 10 mushrooms per pound of meat
- 1 tablespoon of the SECRET INGREDIENT
Ground beef or ground round should be at least 80% lean. Brown ground beef with olive oil. Salt and Pepper-to taste throughout the recipe. After meat is browned, add onions, bell peppers, bay leaves and garlic. Add secret ingredient. Add chopped mushrooms. Add celery seed. Add brown sugar or honey. V8 juice is added next. Cook down for about 10 minutes at a simmer. Add beans last and cook them until they are done to your taste. Cook this entire batch of chili until you get it comin' up. Bubbling a little. Do not boil. Turn it off and let it sit, let it sit, and let it sit. You can even let it sit so long that it gets cold. Then, reheat it. Siphon off the grease when it cools - the whitish looking stuff on the top. To discover the "Secret Ingredient" that makes this chili breathtaking plus 9 SECRET TIPS for "unleashing" your chili, email breathtakingchili@chiliunleashed.com 2003 permission granted to reprint this article in print or on your website so long as the paragraph above is included and the contact information is included to pmccoach@mchsi.com |
