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1
Saute the meat and onions.
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2
You may do it in the same pan that you are going to put the chili in.
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3
The meat should be brown on the outside, but you don't have to cook it much at this time.
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4
Drain the fat from the beef.
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5
Put everything in a big pot over low heat (a slow cooker is handy) and stir together.
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6
Wait half an hour to an hour and check the flavor of the soupy base.
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7
Adjust as you see fit.
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8
Perhaps add more beer, hot peppers, or spices.
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9
Repeat as necessary.
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10
Wait as long as you can, stirring occasionally.
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11
You may eat it when the beans and beef are soft.
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12
Serve with bread, fresh-baked biscuits or cornbread.
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13
This is best if it has cooked at least overnight.
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14
Generally it's ready for consumption after about three hours.
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15
If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay.
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16
Slow-cookers are great in this regard!
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17
At the three hour mark, the chili is somewhat soupy.
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18
If you want it to thicken up, turn up the heat a bit and let it boil off the excess water.
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19
While doing this, stir every few minutes or you may burn the bottom!
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20
NOTES:
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21
Andy's own recipe for meat/bean chili -- This is the descendant of the chili that I've been making since 1974.
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22
I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general guideline.
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23
The amount of garlic given in the recipe is very conservative.
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24
Garbanzo beans (chick peas) are nice, but they take a lot longer to cook.
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25
Making it with lamb or Italian sausage instead of beef is also interesting.
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26
Cherry peppers instead of jalapeno peppers are very nice also.
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27
: Difficulty: easy.
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28
: Time: 15 minutes preparation, 3 hours cooking.
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29
: Precision: no need to measure.
