HEY VALMY!

[ulmont]

I like my chili less tomatoey

For you:

Ingredients:
1/2 cup all-purpose flour
1/2 cup oil (canola, melted butter, whatever)

1 large onion
1 large bell pepper
1 cup carrots

1 lb ground beef

1 vegetable bouillon cube (sufficient for 2 cups of water, which may be 2 cubes depending on your brand)
1/4 tsp cayenne pepper
1/2 Tbsp oregano
1 Tbsp black pepper
2 Tbsp minced garlic
1 tsp unsweetened cocoa powder
2 tsp cumin
2 tsp paprika
3 Tbsp chili powder
1/2 cup vinegar
1 Tbsp salt

15 oz kidney beans (1 can).


Instructions:
1. Make a roux with the flour and oil, and cook the roux to a dark peanut butter color.  This step is realistically optional.  If you skip it, just combine the flour and oil and whisk them together well.

2. Chop the onion, pepper, and carrots and saute them in the roux until the onion is soft and clear (took me around 20 minutes.  Your mileage may vary).

3. Puree the sauted onion / pepper / carrots / roux in a blender, and set aside.

4. Brown and drain the ground beef.

5. Combine the drained ground beef, the pureed onion / pepper / carrots / roux, the spices, and the kidney beans.

6. Cook for 30 minutes covered over low to medium heat.  Add water as necessary if it begins to stick.  Stir occasionally.

7. Cook uncovered over low to medium heat as long as needed to thicken the chili to the desired texture (the reverse of the adding water stage).

[garbon]

How is it nasty?  It's all very healthy stuff.

Looks horrible and doesn't smell much better neither.

[Barrister]

My chili recipe:

-take a pound of ground bison.  Brown it, then drain fat (not much with bison)
-then add one dicerd red onion and garlic, cook until soft
-then add one cup crushed tomato (not sauce, just tomatos), one can red kidney beans, some diced green pepper, couple sliced jalapenos, and some spices (lots of chili powder, little bit of cumin, cayenne, oregano), and 2 cups of water
-simmer for 2 hours.  Serve in a bowl, topped with cheese and corn chips

[Barrister]

1/2 cup oil (canola, melted butter, whatever)

[ulmont]

1/2 cup oil (canola, melted butter, whatever)

"First, you make a roux..."

[Caliga]

That sounds like a cajun dish (not just cause of the roux, but still).  I've made roux before for gumbo so I know how to do it.

[ulmont]

That sounds like a cajun dish (not just cause of the roux, but still).

Yeah, it almost but not quite has the holy trinity in it.  Surprisingly, it tastes like regular (non-Texan) chili.

[Valmy]

it tastes like regular (non-Texan) chili.

[Caliga]

Valmy, I shall pay homage to the holy Texas chili next week so relax.

[sbr]

My chili recipe:

-take a pound of ground bison.  Brown it, then drain fat (not much with bison)
-then add one dicerd red onion and garlic, cook until soft
-then add one cup crushed tomato (not sauce, just tomatos), one can red kidney beans, some diced green pepper, couple sliced jalapenos, and some spices (lots of chili powder, little bit of cumin, cayenne, oregano), and 2 cups of water
-simmer for 2 hours.  Serve in a bowl, topped with cheese and corn chips

You win as you are the first to mention putting cumin in your chili.

[Caliga]

The chili powder I use has alot of cumin in it.

[merithyn]

No Guiness?? 

How can you guys make chili without Guiness?

[ulmont]

You win as you are the first to mention putting cumin in your chili.

Go back and read my recipe again.

[citizen k]

No Guiness?? 

How can you guys make chili without Guiness?

They didn't have Guinness on the 19th century open range. 

[sbr]

You win as you are the first to mention putting cumin in your chili.

Go back and read my recipe again.

Oops, sorry you lost me with the roux, I didn't read all of the fine print.