Made over 20 quarts for an RC Race this weekend. Served with "Grandmothers cornbread" (this site) muffins. The seasoning combination was perfect..a nice smoky, not too spicy kick. Served with optional Cabot sharp cheddar (freshly shredded), corn chip and sour cream. Also set out a bottle of "Texas Pete" Hot sauce for those who like more kick. Everyone loved it. Many said it was the best chili they ever had, also many came back for seconds.
Changes I made for personal preference: half the beef (I use ground chuck 80/20), crushed tomatoes instead of the tomato juice, added frozen corn, and used a mixture of Dark Red kidney beans and pinto beans.
Oh and I always cook the onions with the ground chuck, then drain, add back to pan then add all the pre combined herbs/spices to the beef THEN add the crushed tomatoes/tomato sauce, beans and corn.
Transferred to crock pots, brought to boil then kept it on warm till next day, letting the flavors marry and fully develop. Excellent. Thick and hearty. You can always add more tomatoes if too thick.
To save time I plan to pre mix all the dried herbs and spices and store in air tight jar so I can just spoon out the amount per quantity I'm making.
Beats, hands down, the chili seasoning packets I had used for years..plus far less expensive in the long run.
Thanks George for sharing your recipe..this is such a great site..I could spend hours reading reviews and suggestions on recipes..feels like a community rather than just a cookbook!!!
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Made over 20 quarts for an RC Race this weekend. Served with "Grandmothers cornbread" (this...