John's Best Chili

Name: John's Best Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-8 serving(s)
Ingredients: 1 (10 ounce) bag dried anaheim chiles or 1 (10 ounce) bag dried New Mexico chiles; 2 lbs pork, cut into bite size chunks of your choice; 1 medium white onion, chopped; 8 cloves garlic, peeled.; 2 cups chicken broth; 4 tomatoes; 2 jalapenos, reduce the heat by removing seeds and membrane if you want (red if possible); 2 teaspoons cumin powder; water, as needed; 3/4 lb pinto beans, cooked and set aside (* Soaked the night before, Optional if using for chili dogs)

Submitted by Johnney

"This is a great chili made from scratch, I omit the beans when serving chili dogs. Note: On the dried chilies, not exactly sure of the ounces, Its just one whole bag."

Download

Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 4-8

ingredients

1 (10 ounce) bag dried anaheim chiles or (10 ounce) bag dried New Mexico chiles
2 lbs pork, cut into bite size chunks of your choice
1 medium white onion, chopped
8 cloves garlic, peeled.
2 cups chicken broth
4 tomatoes
2 jalapenos, reduce the heat by removing seeds and membrane if you want (red if possible)
2 teaspoons cumin powder
water, as needed
³⁄₄ lb pinto beans, cooked and set aside (* Soaked the night before, Optional if using for chili dogs)

directions

Not sure of the excact ounces of the dried chillies, I just use 1 bag.
QUICK COOK BEANS.
Here's a quicker method to cook beans if not soaked overnight.
Cover the beans with water and add a couple teaspoons of salt.
Bring to a hard boil, and then remove from the heat, rinse in a colander with cool water.
Place the beans back into a pot with enough water to cover them and cook for about an hour.
Add water if need be.
Dump the chili pods into a pot of water and boil it all until the chilis are softened.
Saute a medium white onion, and about 4-8 gloves of garlic until softened.
Place the chilis, about a cup of the water in which they boiled, and the onion and garlic into the blender and puree.
Strain the resulting mixture through a screened strainer, and set it aside.
Place the tomatoes into boiling water for about 20-30 seconds.
Remove and run under cold water.
Peel the skins off, the tomato skin should come off fairly easily at this point and the tomato should be uncooked.
Chop the tomatoes up and set it aside.
Place all the ingredients and cumin into a stew pot without the beans, I like to wait until just before serving time before I put the beans in, so they don't get too mushy.
Allow the chili w/o beans to simmer in a covered pot for about 1/2 hour or more if you can I simmer for 1 hour to blend all the flavors.
To thicken if needed, mix some wheat flour or masa with water and shake it up real well, then pour that into the chili.
If you put the flour in all by itself, you'll end up with flour lumps.
Stir in the beans and season to taste.
Serve with chopped raw onions, shredded cheddar cheese, corn bread, and hot sauce if desired.
Cooking times not including bean cooking time.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Johnney

Bakersfield, California

I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today. I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love" Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: <A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4">

View Full Profile