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Semi's Chili Recipe

Ingredients

How to make it

  • 1. Brown beef and crumble in a large stock pot. Once browned remove as much grease as possible.
  • 2. In same pot with the beef; add all other ingredients. Stir and bring to a boil, turn down; and simmer for 2 hours stirring occasionally.

Reviews & Comments 3

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  • Semigourmet53 8 years ago
    HI, lifter, I like beans in my chili, and it sounds very tomato-y but doesn't come out tasting like that at all. also. as for the fat. I don't prefer the fat in some of my personal recipes and cut it out where I won't miss it. If you want to leave the fat in yours, by all means go ahead. it's a recipe not rule. LOL! I enjoyed your thoughts. maybe you should try making the recipe and see wha you think about it after that?
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  • lifter 8 years ago
    Sorry to crab, but draining off the fat just doesn't make sense to me. You've picked up on the point that its a long, slow cooking, and the beans suck up a lot of the fluids, as does the long and low and slow cooking method, and so I believe the fat is sort of important at being retained in the recipe.
    I'm not claiming to be brilliant, or anything like that, and yes have made this with venison and such, adding pork fat or bacon to get the bang for the buck. Again, good topic, good discussion, glad to have met, sorry to part, happy to meet again.
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  • lifter 8 years ago
    I kind of like your thoughts and methods. Haven't cooked it, but I think you are a bit heavy on the beans, and possibly tomato; would have like to have seen some instant coffee, cocoa powder, and maybe a bit of (Canadian) beer in there. I don't think we are terribly far apart in our thoughts.
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The Cook

Semigourmet53 Duluth, Georgia

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