Speading the Chili Fun

Today for lunch I brought in my prized Chili. Not the best thing to eat in a small confined space surrounded by co-workers. Is it the beans or the peppers that does the trick?

Either way it's damn good stuff and I am really proud of it. My chili that is. There is a part of me that wants to be that guy. That guy that cooks for people. That creates dishes from experience and uses guess work to add texture. My Chili is a combination of those 2 things. Today's Blog is simple and easy. I am going to put out my recipe for all who wish to spread the Chili love.

I'd really love for people to throw me their recipes for anything that they are proud of. Now some are better cooks than others. But I don't know anybody that can't make a grilled cheese. So if you are that guy, tell us what kind of cheese you use. What kind of bread. Do you use butter, margarine, or some other animal by-product? (The grilled cheese is just an example) Please, please post anything. Any kind of recipe.

Without further adieu here is Dee's simple Chili.

Note: The hardest part is the prep. And all that is is cutting.

Dee's Fantastic Chili

Stuff you need:

2 Green Peppers

1 Red Pepper

1 Yellow or Orange Pepper

5 to 8 Jalapeno Peppers

3 to 8 Chili Peppers

1 1/2 (or 2 small) Red Onions (You can use regular onions but Red are better)

1 Can of Progresso Dark Kidney Beans

1 Large Can (the big daddy) of Tomato Juice (I prefer Sacramento)

1 Package of Ground Turkey (You can be lame and use ground beef, But Turkey has more flavor and it's better for you)

1 Heaping Tablespoon of Minced Garlic (the stuff in the fridge or 2 cloves of the real stuff)

Franks Red Hot Sauce (To use whenever you want to kick it up)

Spices: Cumin, Chili Powder, Cajun Seasoning, Salt, Black Pepper

Olive Oil

1 Frying Pan

1 Large Pot

Prepare:

Chop up all the vegetables (minus the garlic) as finely as possible, especially the hot peppers. Throw them in a large bowl. Mix them with about a tablespoon of olive oil, and some of the spices at your own leisure. If you have the time, let the veggies marinate in bowl with spices and

Olive Oil. This will help, trust me.

Throw the veggies into frying pan, add more Olive Oil if necessary. Saute very, slowly. You don't want to burn. And the idea here is to soften the vegetables before they go into the meat. This also brings more flavor into the veggies.

You can let the veggies go while you start the meat part. For the meat. Get out a Large pot. Spray the pot sides and bottom with some kind of cooking spray. Throw in meat. Season the meat with all spices and Franks Red Hot at your leisure. Cook slowly, but not too slowly. Chop up the meat as finely as you can. You don't want big chunks of meat on your spoon.

Meanwhile back at the frying pan. Things should really start smelling pretty good now. Once the veggies are pretty soft move them to the side and free up a circle in the middle of the pan. Put a dab of Olive Oil in circle. Turn heat down and then saute garlic in circle with Olive Oil. DON'T BURN THE GARLIC you will ruin everything. Once the garlic browns a bit (this takes no longer than 2 minutes) integrate it with the rest of the veggies.

Back at the meat. Once it is browned and cooked, reduce heat, throw in can of Kidney beans, but drain the kidney bean juice first. Mix it around. Throw the veggies into the meat/kidney bean mix. Mix that around a bit dashing a bit of salt around. Then throw in can of Tomato Juice. Mix well. Put on simmer at a medium low heat, without covering. Let it go for awhile. Once it starts to boil, add as many more spices as you want. I usually load in the Chili Powder here. Reduce heat to the lowest setting, cover and wait. The longer it simmers the better it tastes.

Note: If you want to add more intensity to the flavor add more hot peppers and cumin.

It makes quite a bit of a meal and a fun ride through your colon.

Have fun with that. It's a lot of words up there, but trust me, it's easy.

Okay,

Now it's your turn.

Latro,

Dee