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Phil's Slow Burn Chili Recipe

Ingredients

How to make it

  • In a large frying pan sauté the ground beef and ground pork and season with garlic salt pepper oregano and cumin until browned
  • In a separate large pot chop all the vegetable (except for the tomatoes and garlic) and sauté in the pot with Olive oil until the celery is a bright green and the onions are translucent (the more seeds you leave in the jalapenos and the Serrano’s the spicier the chili will be)
  • Add the chopped garlic and be sure to stir so the garlic does not burn.
  • Add the can of tomatoes paste, and one can of water and stir.
  • While the vegetables are cooking, chop, blend, crush or dice the tomatoes to you preference. Some people like the tomato chunks in their chili and some don't, so it is your option. If you don’t feel like using whole tomatoes you can used cans of plain crushed tomatoes.
  • Add the tomatoes, stir and bring to a boil then let simmer.
  • Season with Cumin, chili powered, Cheyenne pepper, red pepper flakes, salt, black pepper, oregano, tumeric, sugar (to take away the acidity of the tomatoes) and if you want a small pinch of cinnamon.
  • **Anyone who reads any of my recipes knows I do not measure. I season everything to taste. This is how I have always cooked, I never followed structured recipes down to the very last detail. I like to put my own twist on it so feel free to do the same.**
  • Add in the meat and let simmer for at least 30 minutes remembering to stir occasionally so the sauce does not burn at the bottom of the pan.
  • When it’s all done, I usually serve it over white rice with cheddar cheese on top.

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The Cook

sortarican Maple Shade, NJ

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