Slid3r's Chili Recipe

This is a modified version of several recipes out there in the world, as well as a few modifications I have made myself. I hope you enjoy it.

Prep Time: approximately 40 minutes

Cook Time: approximately 4 hours

Serves: 12

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The Greedy Ents

• 2 lbs. top round steak london broil
• 2 large yellow onions
• 4 to 5 cloves of garlic
• 2 29oz. can tomato sauce
• 1 6oz. can tomato paste
• 1 12oz. can whole kernel corn *(can substitute 6oz. can of sliced mushrooms)
• 1 16oz. can black beans
• 3 16oz. cans kidney beans *(drain the juice off these)
• 1 Tbsp. Worcestershire
• 3 Tbsp. olive oil
• 3 Tbsp. white distilled vinegar
• ¼ cup chili powder
• 2 tsp. ground cayenne pepper
• 2 tsp. ground coriander
• 1 Tbsp. ground cumin
• 2 Tbsp. garlic salt (more to taste)
• 2 Tbsp. Italian seasoning
• 1 12oz. dark beer *(amber or ESB works good here too, or whatever is on hand)
• table salt and ground black pepper *(to taste AFTER simmering for 1 hour or more)

The Prep Work

1. Cut steak into chunks approximately ½ to 1 inch square(ish), shape is not important, but don't make them any bigger than 1 inch. This will take some time, so have a sharp knife and some patience. It may be possible to ask the butcher to cube it for you, I don't know.
2. Put all the steak in a large skillet, sprinkle 1 Tbsp. (or less) of garlic salt and 1 Tbsp. of Italian seasoning over the top of the meat, stir and cook on medium heat until all the meat is browned. Remove skillet from heat, (or just turn off the burner) and leave it sit while we do some other stuff.
3. Get a large pot, and pour in the 3 Tbsp. of olive oil on the bottom, peel off the first layer from yer 2 large onions and throw it away, (that's the yucky part) chop the onions up into around 1 inch or smaller pieces, and throw it all in the pot. Cut up 2 cloves of garlic into really thin slices, throw that in the pot. Put the pot on medium heat and let it cook, you want the onions to become translucent before we add the other ingredients, so give it time to cook now.

Let's Make Chili

• When the onions have become translucent in the pot, drain whatever juice/grease from the steak that hasn't soaked back into the meat, and add the meat to the pot. Immediately add the tomato sauce, tomato paste, the beans *(don't forget to drain off the kidney bean juice), chili powder *(stir after adding chili powder), add corn, cumin, coriander, cayenne, Worcestershire, vinegar, garlic salt, Italian seasoning, beer, and the remaining 2 or three cloves of garlic pressed or thinly sliced. Stir.
• Cover and simmer the pot over low heat, (I use one setting hotter than the lowest setting) for around 4 hours. Simmering brings out the flavors, so don't be afraid to simmer for longer if you want. Also if at this point you want to shift to a crock-pot, and let it sit on low for 4-5 hours feel free, but the stove works nice too, just stir a couple-three times an hour, or when you think about it. The stir times are a good time to sample and salt and pepper to taste.

Completing The Meal

I found a very good, very easy, almost cheating, cornbread called: 'Marie Callenders Cornbread, Pouch' It's just a pouch of goodness, and all you do is add 1½ cups of water, stir the mix a couple times, throw it in a greased 8 X 8 inch glass pan, and cook it at 375° for 32 minutes. I suggest about an hour before you are ready to serve chili you throw that in the oven. Take it out for a few mins then just put it back in the oven (turned off of course) or cover it with a towel so it will still be warm when you serve. I would also recommend you serve some grated cheese, and sour cream on the table to take some of the hot out of it for those who don't like spicy food. I hope this makes a good meal for you, enjoy.

Slid3r 19 February 2007