Booma's Revenge Chili

Soups, Stews, Chowders Recipes | Meat Recipes

Preparation Time: 30 minutes

Start to Finish Time: 2 hours

Yield: 10 servings

This is Jerry's recipe for "home chili." Competition chili "isn't something anyone would want to eat," he explains. It's made just for tasting, not to eat by the bowlful. (Besides, he'd never give out his prize-winning secret recipe.)

• 3 pounds lean ground beef
• 1-1/2 tablespoons vegetable oil
• 1 medium red pepper, diced
• 1 medium onion, diced
• 4 large garlic cloves, minced
• 3 serrano (medium spicy) chiles, minced
• 1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
• 6 tablespoons chili powder
• 3 tablespoons cumin
• 1/4 teaspoon dry oregano
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 28-ounce can petite diced tomatoes
• 1 6-ounce can tomato paste
• 1 19-ounce can red kidney beans, rinsed and drained (optional)

In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it's fully cooked. Then drain and discard most of the rendered fat. In a separate medium-size saute pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes. Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour. Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you're using beans, stir them in 10 minutes before serving.

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