Oogie's Favorite Chili No. 5

"I make a LOT of chilis and I made this one last week which is a mix-match of ingredients from other Zaarite chili recipes and some from my own. Anyway, my pal, Oogie, was here at the house and I fed him a big bowl of this chili and after about two spoonfulls he said, "Man, that's the best thing I ever ate!" Not the best CHILI, mind you, but the best "thing"! Oogie never says anything about anything so I took it as a great compliment. And, now that I have tasted it too, I agree -- it's the best thing I ever ate! (heh... heh... heh.....). No kidding, it IS really good. Not overly spicy hot -- just right. I hope you enjoy it too. big pat."
 
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Ready In:
1hr 40mins
Ingredients:
26
Serves:
12
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ingredients

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directions

  • In a large skillet, brown the burger in the olive oil, adding in the garlic. Drain the browned burger and set aside.
  • To a large cooking pot, add all non-meat ingredients EXCEPT for the sugar and the honey. Bring to a boil and then add the burger.
  • After adding the burger, reduce heat to a simmer, cover, and allow the chili to simmer for an hour, stirring occasionally. At the end of the hour, remove the jalapeno pepper, stir in the honey and sugar, and allow to simmer, covered, for another 10 minutes.
  • Serve with oyster crackers on the side.

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Reviews

  1. This was a good chili base, but my husband and I both agree that it needs something. Also, I did not use 45 ounces of chicken stock as directed (I used maybe 8 oz) and the end result was still rather watery. I will add more to this to thicken it up and see how it goes.
     
  2. Made this shortly after you had posted it. It is just great. Enough to feed an Army. It is the #1 chili on my list of 45. Thanks for sharing. Thomas of Delaware
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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