Monday, February 29, 2016

Jack's Famous Chili Recipe

Jack likes to cook. Enough that I have struggled with my weight over the years. I have lost quite a bit and now satisfy my food addiction by cooking for other people. My chili seems to be quite a hit, so I give you its recipe here.

If you don't like it, you did it wrong.

Jack Burton's Shake the Pillars of your Stomach Chili

2 lbs Beef Roast (Cheap - usually Chuck Roast)
1 lb of ground beef (80% lean or higher)
1 lb of ground pork
1 Large White Onion or one small and one medium White Onion
3 tbsp of Crushed Garlic or 2 tbsp of granulated garlic
1 tsp of Black Pepper
2 tsp of Salt
4 tblsp of one of either: Ancho Chili Pepper (non-spicy), mild chili pepper, regular chili pepper (medium), or hot chili pepper powder
2 tbsp of Paprika
2 tbsp of soy sauce
2 tbsp of Worcestershire sauce
4 bay leaves
1 tbsp of Italian seasoning
Optional: Cayenne Pepper to taste
1 12 oz can or 16 oz bottle of beer (more beer makes it less thick, I prefer 16 oz)
1 15 oz can of Crushed Tomatoes or Pureed Tomatoes or Tomato Sauce
1 12 oz can of Tomato Paste or two 5-6 oz cans
Optional: 1 or 2 cans of chili, white, black, or pinto beans (or whatever beans you like in your chili)

Trim roast removing as much of the fat as possible and cutting meat into different sized rectangular cubes, no bigger than a snack-sized snickers candy bar (the ones you get a halloween).

Breakup the ground meat - if the meat is put in the pot in one big chunk it will take forever to cook and you'll have chunks of ground beef. Not good.

Dice the Onion(s)

Put all in the crock pot and cook on low or high until the chili turns a dark red and the roast cubes are soft and break up easily. Stir often. Low takes about 12-14 hours, high about 7-8. It is best if you cook it, put it in the fridge, then take it out and warm it up again.

If it gets too thick add water.