I'm posting this only because family and friends always beg me (salivating, with eating utensils in hand, banging on the table demanding, summer camp
style "Chili !!!! Chili !!!! Chili !!!!") to cook it.
Which I do quite willingly. It's a labour of love
4 cans chili/kidney beans (drained)
3 lbs cheap cut of steak (don't worry, it WILL tenderize, meat always does when cooked over low temps for hours)
Or...alternatively, if money is an issue, try substituting 1/2 of the steak for turkey breast. Just as yummy, trust me. I've used both options.
4 tablespoons chili powder
3 tablespoons cumin
4 tablespoons dried oregano (although fresh is definitely better, but use twice as much, since dried is more potent)
2 teaspoons salt (or to taste. you'll probably adjust towards the end of cooking).
1 large green bell pepper
1 extra large sweet onion (red or walla walla, or any of the sweets, if you can't find these in your area, (as I couldn't in England), just use
plain yellow onion)
15 tomatoes, chopped and cored
3 Jalapenos (or less if you want a mild chili)
3 large garlic cloves, minced
1 can beer (a stout, such as Guiness tastes best)
Ok...here's the quickest and easiest way to a kick-ass bowl of chili:
Prepare and chop all ingredients beforehand and place in individual bowls.
Chop and brown your steak and turkey in 3 tablespoons of olive oil. Set aside.
In the biggest pot/pan you can find (think Big- soup pot), saute, green peppers, garlic, and onion for around 7 minutes over medium-high heat.
Add steak/turkey mix and the rest of the ingredients and stir REAL #in' good.
Put the heat at med-low and let simmer for like 3 hours, stirring every half hour or so to prevent burning on the bottom of the pan. Oh, and leave the
lid askew as well, too. It's important. If you don't, your chili will be too watery. It needs air to evaporate the liquid a little.
When it's done, add fresh grated cheese and cornbread on the side and voila...you've got a killer dinner that will provide seconds for days to come
(nice lunches for work).
It's not as complicated as it sounds either. I've made this gazillions of times and once you got it cooking, no worries