Fonke Chili

It's time to break out the chili recipes! 

 

We have wonderful neighbors!  Each year on Halloween several families gather together in the deepest part of the street and hand out our candy together.  We build a fire pit and serve Chili and libations.  It's a lot of fun especially when the weather cooperates.

 

 

 

I  learned this chili recipe from my good friend and chef-mate Katie Luby (see Spicy Shrimp recipe).  She is a font of great recipes.  There are two secrets to this recipe:   BACON and LONG SLOW COOK.  The bacon speaks for itself.  Once all the ingredients are in the pot, simmer for 1.5 hours with the lid on, then an additional 1.5 to 2 hours with the lid off.  This allows all the flavors to blend together and cook down into perfect deliciousness. 

One more secret:  FRITOS.   They are an amazing garnish. Try it!

 

 

 

Peggy’s Chili

Inspired by Katy Luby

3-4 hours cook time!

 

6-8 strips bacon cut in ½ pieces (I recommend thick cut country style bacon)

 

2-3 lbs. Ground beef

1 large onion

1 green pepper

1 can red kidney beans

1 can stewed tomatoes

1 can diced tomatoes

1 8-0z can tomato sauce

1 can tomato paste

2 cups beef bouillon

1 cup water

2 tsp oregano

1 tsp cumin

2 bay leaves

3-4 TBL Chili Powder

2 TBL – ¼ cup sugar

1 tsp salt

1 tsp pepper

1 tsp Kitchen Bouquet/Gravy Master

 

 

 

In a large pot add tomatoes, tomato sauce, beans, beef boullion and spices (not the tomato paste yet).

 

 

In a small frying pan, fry bacon pieces about ¾ of the way done.  Drain (or not) and add to the large pot.

In a large skillet, brown ground beef with onions and green pepper. 

 

Drain and add to large pot.  So now everything is in the large pot.  now add the tomato paste.

 

 

 

Simmer covered for 1 ½ hours stirring occasionally. 

 

 

Uncover and simmer another 1 ½ to 2 hours.  Mixture should reduce by about an inch.

 

Garnish with shredded cheese and Fritos.