Skip to main content

The Ultimate Chili Book by Christopher B. O'Hara

We have an annual chili cook-off at our church every year. We almost never win, because we like our chili spicy. And even though we throttle it back for the competition, it's still too much for most of the folks that are there. One that we have managed to make and it's been a huge success comes from The Ultimate Chili Book.




The Ultimate Chili Book is one that Joel and I picked up years ago, long before we went on the cookbook hiatus. It's a great little book. Tons of information about spices, beans and different types of recipes. We always go back to the same one, "Commander" Tim's Submarine Chili, it's got us a prize or two and been licked clean when served outside the chili cook-off.

I think part of the reason we like Tim's recipe it is because it's pretty simple, tasty, and has a good bang for your chili buck. And the spice can be modified without changing the overall flavor.

Now if you're not into meat or beans, there are also plenty of other recipes for your taste, as well as lamb and chicken. One of our other favorites includes prime rib. Normally, we just use one that's leftover from a previous meal and add it in right before serving to warm it up.

Do you have a favorite chili recipe?

"Commander" Tim's Submarine Chili by Tim Coleman

3 medium garlic cloves, minced
1 medium onion, chopped
2 tablespoons vegetable oil
1 pound ground beef
2 cups water
1 (8-ounce) can tomatoes
2 tablespoons chili powder (a blend of chiles and spices)
1 teaspoon ground cumin
1 teaspoon salt
2 teaspoons cayenne pepper
1 teaspoon sugar
2 cups corn
2 cups kidney beans
1/2 pound cheddar cheese (cubed)
rolls or crusty bread
3 squirts Tabasco per bowl

On the Side
Only a cold drink and a spoon; a napkin if you're lucky.
(Remember, those are some tight quarters on submarines.)

In a frying pan, saute the garlic and onion in vegetable oil. Mix in the beef. Pour in water until it's simmering. Add the tomatoes and seasoning, including sugar. Simmer for 1 hour. Dump in the corn and kidney beans. Simmer for another hour. Add the Cheddar cubes and simmer for 15 minutes more. Place a roll or crusty slice of bread in each bowl. Pour chili over the bread.

Shoot 3 squirts of Tabasco on to of each bowl. Give to your guests and pop in the first tape. Who's got the remote?

Serves 4 hearty souls, or 2 Navy SEALs





Labels:

Comments

Post a Comment

Popular posts from this blog

KAF No-Fuss Focaccia

I really like making bread.  It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it.  Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy.  I had time and energy in abundance.  My first real forte into baking was in the 7 th grade.  I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe.  I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant.  Questions about the weather and the heat of the oven.  Things that I didn't know could make a difference in the baking of bread.  Lots has happened since that first memorable baking.  Today, I invited a friend over to make bread.  I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year someti
5 comments
Read more

Tasty Tuesday: Loaded Baked Potato Soup

  I've had loaded baked potato soup on the menu most of the month of November, not really knowing when I was going to make it. Last night was the night. I started with this recipe from Betty Crocker as an idea but as I saw that it served 15 and looked at the various quantities while I cooked, some things changed, and wanted to share the final recipe here so you can enjoy it and I won't forget it.  Loaded Baked Potato Soup serves 3 with seconds and a serving left over 1/2 package of bacon 1 small onion chopped 3 cups chicken broth (I use Better Than Boullion) 2 large baking potatoes, peeled, cubed 2 tbsp butter 2 heaping tbsp all-purpose flour 2 cups milk divided 1/2 teaspoon salt 1/2teaspoon freshly ground pepper A generous helping of sour cream 4 oz sharp Cheddar cheese shredded (half a block) separated 2 sliced green onions separated In skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons d
Post a Comment
Read more

Project 52 Crossword Puzzle

Hannah and I had the car on Thursday and since it was officially my turn to plan date night, she and I hit the store.  We went to Target which has those great dollar bins right when you enter the store.  I found a cross word puzzle and some water balloons.  My thoughts were to make some chocolate bowls with the water balloons and do a crossword while we waited for them to harden.  Well, I got the idea of orange truffles while I was sitting around that afternoon and went to see if we had any of the stuff that would make it and I kind of had it.  So, I made up some truffles and then we covered them with chocolate that night and they were so tasty.  We made it through one crossword puzzle and cheated very little :-D  It was fun working on it together and some of the clues and words were a little ludicrous.  All in all not a bad date for a buck and some pantry raiding. In case you are interested in the dessert, I took the McCormick Eggnog Truffle recipe and modified it by omitting the n
6 comments
Read more