Sunday, September 21, 2008

Sunday Dinner

Tonight, I am making a pot of chili. As the evenings are starting to cool down here, a hot bowl of chili sounded like a great idea for dinner. I found basics of this recipe a few years ago and I have modified it a little. One modification I made was to add a pound of pork sausage instead of three pounds of ground chuck.


Paul's Chili


2 large onions, chopped
1/4 cup olive oil
1 tablespoon minced garlic
2 carrots, sliced
3 lbs boneless beef chuck, ground coarse (cut back if adding sausage)
lb pork sausage (optional)
1/4 cup chili powder
1 tablespoon cumin
2 tablespoon paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes
2 8 oz. cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
Salt and pepper to taste

In a large pot cook the onions in the olive oil over moderately low heat, stirring occasionally, until they are softened. Once the onions are softened, add the garlic and carrots, then cook and stir the mixture for 1 minute. Add the beef and cook it over moderate heat, stirring and breaking up any lumps, until the beef is no longer pink. Add the chili powder, cumin, paprika, oregano, and the red pepper flakes, then cook and stir the mixture for 1 minute. Add the tomato sauce, beef broth, cider vinegar and bring the mixture to a boil. After the mixture begins to boil, reduce heat and simmer, covered, stirring occasionally for 50 to 60 minutes. Add salt and pepper to taste, and cook for 15 more minutes.

Serves 6

3 comments:

Deirdre said...

This is incredible....so good and with some yummy rolls, bread or cornbread, the perfect fall meal.

Lisa... said...

Would you recommend cutting down on the crushed red pepper flakes if serving to a certain someone (i.e., The Tot) who is not an avid fan of too much heat?

L.

Paul's Blog said...

The nice thing about this recipe is that you can adjust the heat, up or down, to your tastes. If you cut back on the crushed red pepper, the Tot might enjoy it, too.