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Sunday, November 24, 2013

Grey Cup Sunday "Game Day" Chili

Chili is a wonderful thing. Vegetarian or meat, it is hearty and fortifying which is likely why it is most closely associated with fall and winter. Chili is also a great way to make a lot of food for family or friends for relatively little money. If making just for your own household, it will usually leave days of leftovers that can be had over pasta and whose flavour will actually "age" well. It keeps up to 3 days in the fridge if made with ground meat (longer in some other cases) and will taste better as each day passes!

I have several chili recipes, including a terrific Cincinnati style chili and a Cowboy Chili, which is all meat and seasoning, with no beans or tomato, and will share those, as well as a really good vegetarian bean chili, later in chili season.

Today, being Grey Cup Sunday, I am sharing my basic chili recipe, that I make most often, especially for gatherings, so I call it my Game Day Chili. It is easy to do with ingredients that are easy to get.

I like my chili spicy, and I think the heat enhances the flavour, but this recipe does allow a "sliding scale" depending on how hot you like it!


 2 lbs. Ground beef
2 lbs. mushrooms
2 large cans herb & spice diced tomatoes
1 large jar sliced jalapenos
1 large jar sliced pizza olives or cocktail olives
1 packet chili, 1 packet taco & 1 packet Sloppy Joe seasoning (or 2 chili and 1 taco if you cannot find Sloppy Joe seasoning)
1 can red kidney beans
1 teaspoon browning liquid
Salt & Pepper to taste.
1 tablespoon Worcestershire Sauce
1-5 tablespoons Mexican or Tabasco style hot sauce.

Slice the mushrooms. Brown the ground beef in a large pot over medium-low heat, adding the mushrooms as you go.
When the beef is nearly fully browned  (usually a few minutes when this much) add the seasoning mixes, stirring constantly.
When the beef is fully browned add the tomatoes. Do not drain.

Drain the jars of olives & jalapenos and add them.
Add the beans, browning liquid, Worcestershire Sauce, and hot sauce. (My favourite for this recipe is Goya Salsita Habanero Sauce, but Cholula is good as well...or any one with that Mexican or, if you prefer, Louisiana Tabasco style taste), stirring constantly.
Bring to a boil then lower heat and simmer, uncovered, for NO LESS THAN 3-4 HOURS!!! I prefer 4-6. But 3-4 is a must. Less than that is just not good enough. It needs to thicken and the flavours need to come out. Stir occasionally and check to make sure it is not boiling or simmering too much.
Every hour or so, give it a taste and add salt & pepper to taste & more hot sauce to taste.
Serve with beer, football, sour cream, grated old cheddar cheese, nacho chips, etc....
It is a good one! If you do try it...let me know what you think!

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