WELCOME to Daddy Bill's Kitchen for a recipe that
will set your taste buds tingling and your guests clamoring for
"your" recipe.
Today we are offering you a meal that will fulfill any need for
heat! I am talking about spicy! The kind of zest that may make your
eyes water. You will have to consume the same to control the delightful
fire that many of us relish. This chili is aptly named and will
delight those of us who enjoy spicy cuisine. Speaking of chili,
this is perfect for the occasional chilly summer evening. The flavor
is to not die for but rather live for! Now then let's proceed to
prepare:
Daddy Bill's Firehouse Chili
Ingredients
1 kg. or 2 lb. of ground round or ground chuck.
1 medium onion finely diced
 1
medium bell pepper finely diced, green or red (I prefer red)
2 -15oz.cans of Armor Star Chili without beans as a base (any
brand of your choice will be just fine!)
6 cans of Bush's or Brooks Hot Chili Beans (again, any brand of
your choice will be just fine!)
1-2-qt can of tomato juice
2 packages of chili seasoning of such brands as McCormick's or
French's will do.
1-2 tsp. Of ground cayenne pepper, amount depends on what you
and your guests can handle!
Directions
Use at least a 6-qt. pot or pan. Place it on your stovetop over
medium heat. Put in your meat of choice, your diced onion, bell
pepper, and spices. All the while these ingredients are cooking
use a wire whisk to break up the ground beef in to fine pieces and
combine thoroughly the veggies and spices. If you have chosen to
use lean ground beef, you will not have to drain off the excess
fat. That is preferable health-wise and much less work. Cooking
your spices and veggies initially with your beef allows them to
permeate and season your chili more thoroughly.
Next open your 2 cans of chili without beans, your 1-2qt. can
of tomato juice, your 6 cans of hot chili beans and combine them
with your fully cooked and seasoned beef and veggies. Let simmer
on medium heat or lower for about 2 hrs. for a thick consistency,
1 1/2 hrs. for a thinner consistency. You need to stir at least
every 10 minutes to prevent sticking and create a proper blend of
flavors.
Chili, in my opinion, tastes better 24 hours after preparation
but then again I have never been able to wait that long to sample
my fare!!! Can you?
Delicious Dining!*
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