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Home Fudge Icing With Sweetened Condensed Milk

Kate's Google Chili Recipe

Ingredients

How to make it

  • Directions:
  • 1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
  • 2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
  • 3. Add the garlic and onion, cook and stir until tender.
  • 4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
  • 5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
  • 6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
  • 7. Stir into chili and cook, covered, for an additional 20 minutes.
  • Special Additions I make:
  • Salt and Pepper in the beef while browning it, to taste
  • 2 ears fresh white corn, cut off the cob
  • Juice of 1 lime
  • 1 1/2 fresh Jalapenos, chopped fine. Add 1 before cooking it down, and 1/2 in your second spice dump
  • I reduced the chili powder by 1 Tbsp, and replaced it with 1 Tbsp chipotle chili powder
  • The oregano that I used was fresh & organic
  • I also used fresh garlic, 5 large cloves.
  • I added tequila, Jose Cuervo gold. 1/2 cup tequila, add 1/4 cup at first then 1/4 cup at the end before re-heating and serving
  • Instead of just 8 oz tomato sauce, also added 8oz diced tomatoes with chilis.
  • Beef Bouillon was bouillon paste, 8 tsp. use the good stuff.
  • 1 can of kidney beans, liquid drained off
  • Added extra hot sauce, 1 Tbsp Frank’s
  • Extra beer, 1/2 cup or to taste
  • 2nd spice dump I made at the end before re-heating:
  • 1 tbsp Bloemer’s chili powder, 1Tbsp Chipotle chili powder, 1 tsp Paprika, 1/4 tsp coriander, 1 Tbsp cumin, 2 tsp oregano, 1Tbsp Frank’s Louisiana hot sauce, ½ tsp cocoa powder , ½ Jalapeno pepper, diced & 1 more tsp sugar, or to taste
  • I cooked it on low in a crock pot for 6 hours. Not sure it needs to cook that long tho.
  • - I also got a tip from a chef I know, which is to toast the spices. Put your dry spices in a dry sauté pan and heat them up on high heat. When you see the first whiff of smoke, remove them from the heat, then add them to the chili. I guess this does not mean any of the herbs, just the chili powder or any pepper you use. I did not try this, but it is supposed to bring out all of the flavor.

People Who Like This Dish 1
Reviews & Comments 2

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  • abermouse 8 years ago
    Thanks! I made some the other night and hubster wanted me to add cinnamon, so i threw that in and it was different and wonderful.
    Was this review helpful? Yes Flag
  • jeef_boner 8 years ago
    Great to see someone else using the secret ingredient - cocoa!
    Was this review helpful? Yes Flag

The Cook

abermouse Louisville, KY

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