My best Chilli Recipe:
I've been serving this for many years, and everyone seems to like it.
3 lbs. 80% lean ground beef
20 oz. can of tomato sauce
1 bottle Goya Sofrito
3 packets of McCormick's Chili Mix
1 tablespoon hot Paprika
3 bell peppers
3 large onions
1 pickled habanero pepper, with juice
1 large head of garlic
I can Goya Spanish Style red beans
A variety of your own liquid pepper sauces
Salt and Pepper to taste.
In a large pot, about 6 qt., place the ground meat and heat over a medium flame. Use a spatula to keep the mixture browning evenly. When all browned, add the garlic, crushed or sliced. In most cases this will be about 12 cloves, peeled. Stir it in. Sprinkle in the 3 packets of chili mix. I use 2 regular, and one called Texas Red. Chop and seed the habanero pepper. wash your hands before you put a finger to your eye, as this stuff is VERY hot. Stir it all in. Add the Goya Sofrito. This is a very nice condiment, and adds a lot of character to the chili. Peel and slice the onions, than coarsely chop them.
Next, add the tomato sauce, and stir. Lower the flame to a very low setting.
Seed and slice the peppers, and add them in. I like to use a red, green, and yellow for color.
Stir in a liberal amount of salt. Start with a tablespoon. Add pepper to taste.
Let the mixture cook over low heat, just on the simmer. Do not let it boil, or the meat will become tough. Stir occasionally. It usually takes bout 3 to 4 hours to get it just right.
While it is simmering, add your favorite hot sauces. I use Tobasco, Goya, Cholula, Tapatio, Calido, and Tennessee Sunshine.
Do this judiciously, a few dashes at a time. After about an hour, take a sample taste. If it doesn't taste quite right, it probably needs more salt.
Add more hot sauces, as you see fit. (I quit when beads of perspiration form on my face and scalp.)
After 3 or 4 hours, the peppers should be tender, and the flavors at peak. Serve, any number of ways. Some like it in a soup bowl, some over rice. I like to butter a dozen or so Saltines, and spoon the mixture on the cracker and eat it that way.
Serve with a good, cold, crisp beer.
481B Jason Place