Dave's Chili
photo by Nimz_
- Ready In:
- 3hrs 25mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 3 -4 lbs ground beef
- 4 tablespoons olive oil
- 8 cups water
- 8 -10 dried chili pods
- 10 garlic cloves, minced
- 2 bay leaves
- 3 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon ground red pepper
- 1 teaspoon oregano
- 1⁄2 teaspoon fresh ground pepper
- 1 tablespoon sugar
- 1 tablespoon dried onion flakes
- 2 -4 tablespoons Mexican chili powder (start with 2 and increase to suit your taste buds)
- 3 tablespoons flour
- 6 teaspoons cornmeal
- 1⁄4 cup water
- 1 (16 ounce) can dark red kidney beans (more to taste)
- 1 (15 1/2 ounce) can pinto beans (more to taste)
- 1 (14 1/2 ounce) can petite cut diced tomatoes (more to taste, Note ( To kick this up a little more use 1 10 oz cans of Rotel)
directions
- Heat olive oil in a large pot.
- Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
- Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
- Reduce heat and simmer for an hour.
- Remove the chili pods and any stems that may have fallen off the pods.
- Add the bay leaves through the Mexican Chili Powder and stir.
- To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
- Add the Beans and Tomatoes.
- Mix well and bring to a boil.
- Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
- NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.
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Reviews
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Excellent chili and well worth the time it takes to make! I used 3 1/2 lbs of ground turkey, 2 T of onion flakes, 2 cans of Rotel and added an additional can of kidney beans. I let it sit overnight (which I do with all chili) and had it for breakfast this morning. Absolutely fantastic! Thanks for sharing another great recipe, Nimz! P.S. I will be using this as my entry for our chili cook off this year. It's a winner! **Made for I Recommend**
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What a great tasting chili. I cut it in half and prepared it the day before serving. I let it sit in the refrigerator overnight with the chili pods in the mixture. What a great heat this has. I think I will make all future chili recipes using the dried chili pod technique. Thanks Nimz for posting this recipe.
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This is fabulous. Instead of adding the full 8 cups of water I added four then let the water dry out before toasting the spices. I ended up cooking all afternoon adding more water when needed and didn't use the cornflour mix to thicken, the simmering did a nice job of thickening. I didn't have any mexican chilli pods on hand so used some dried chillies that I found in my asian supermarket and added 1/2 teaspoon of liquid smoke for the smokey flavour. Served with rice, cheese, sour cream and green onions. Great recipe with great flavour.
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RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.