For all you chili heads, world's best chili recipe for free. This was from my Navy days and it is hot. read the note about toning it down.
1 pound bacon chopped (I now use applewood smoked)
3 large onions coarsely chopped (huge really really big onions) if not big use more
8 garlic cloves finely minced or equivalent
3 pounds lean beef chuck cut into suger cube size, or coarsely ground. (I cut it, I like the chunks of meat)
2 pounds grocery store grind (regular ground beef)
1 kielbasi sausage grouond up
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons hungarian paprika
4 tablespoons cumin seeds, toasted and ground fresh if possible
1 tablespoon coarse ground black pepper
2 tablespoons accent
1 tablespoon tabasco sauce
2 tablesppons worcestershire sauce
4 ounces chopped green chili's
6 large jalepeno's chopped, if canned (or out of jar), 2 tablespoons juice
1 pint beef stock, or 6 beef builion cubes
In a heavy pot (and a large one), fry bacon over low heat till crisp, remove bacon, reserve for later. Saute onion till soft, add beef and cook till done.May have to do in batches so it fry's and brown's nicely if you put it all in it may steam.
Add chili powder, comino, paprika, black pepper, accent, cayenne pepper and reserved bacon.
let cook for 5 or 10 minutes, then add tabasco (I use hula girl hot sauce now), worcestershire, chopped peppers and beef stock/bullion
Simmer at least 2 hours. Add beef stock to regulate consistancy. If possible, let chili cure for 24 hours before serving.
Guys, that is the original recipe. I am old and a wussy now, use 1/2 the cumin and 1/2 the cayenne, still hot but not butt melting hot.
Variations for you guys that like your chili with beans
3 cans kidney beans, 3 cans tamato sauce 1 large can tomato's, just squish them with your hand and drop them in.
Add 2 pounds ground pork.
Can add bell pepper or two, but I get enough gas from the chili with out them
