Goblin Grub Chili
In celebration of the end of the scholastic quarter, my son's school puts together a great Fair. Lots of fun activities for the children. Great get together for the parents. As we all were abandoned by our little and not so little ones, the parents had the opportunity to taste some fantastic Chili at the Chili Cook-off. Each year, parents present and serve their favorite recipe of chili. The competition is fierce. The flavors are wonderful. Creativity at its best. Die hard chili lovers are in heaven here. As I did not participate, I am very fortunate that my friends are willing to share their favorite recipes with me and all of you. Today's recipe is from my friend Jen S, and as you can see from the pictures below she was having a lot of fun making sure everyone tasted her chili. Her chili was light with the perfect amount of spicy hot bite. The beans were perfectly married with the meat. The peppers, onions, tender and tasty. The spices just perfect for anyone like me that cannot handle the heat. I like the fact that my taste buds were not killed by spices. The heat exploded in my mouth after I was able to taste all the meat, beans, peppers. Love it and my sentiments were shared by quite a few parents. Jen, thank you so much for sharing your recipe with everyone at school, and now, with all of us around the world. So, with no further ado here is Jen's Goblin Grub. Enjoy!!!
In celebration of the end of the scholastic quarter, my son's school puts together a great Fair. Lots of fun activities for the children. Great get together for the parents. As we all were abandoned by our little and not so little ones, the parents had the opportunity to taste some fantastic Chili at the Chili Cook-off. Each year, parents present and serve their favorite recipe of chili. The competition is fierce. The flavors are wonderful. Creativity at its best. Die hard chili lovers are in heaven here. As I did not participate, I am very fortunate that my friends are willing to share their favorite recipes with me and all of you. Today's recipe is from my friend Jen S, and as you can see from the pictures below she was having a lot of fun making sure everyone tasted her chili. Her chili was light with the perfect amount of spicy hot bite. The beans were perfectly married with the meat. The peppers, onions, tender and tasty. The spices just perfect for anyone like me that cannot handle the heat. I like the fact that my taste buds were not killed by spices. The heat exploded in my mouth after I was able to taste all the meat, beans, peppers. Love it and my sentiments were shared by quite a few parents. Jen, thank you so much for sharing your recipe with everyone at school, and now, with all of us around the world. So, with no further ado here is Jen's Goblin Grub. Enjoy!!!
- 2 tablespoons salt
- ⽠pound pinto beans soaked overnight covered by 2†water
- 3 - 14 â½ oz. canned tomatoes
- 1 pound green peppers (seeded and coarsely chopped)
- 1 â½ tablespoon oil
- 1 â½ pound onions peeled and coarsely chopped
- 2 cloves garlic crushed (use more if wish maybe 4 cloves)
- â½ cup parsley minced
- â½ cup salted butter
- 2 â½ pounds ground beef chuck
- 1 pound ground lean pork
- 1/3 cup chili powder (i always use a bit more)
- 1 â½ teaspoons pepper
- 1 ⽠teaspoons cumin seed – or ground cumin
- 1 â½ teaspoons accent
- Carbohydrate 0.0648100001314892 g
- Cholesterol 81.6466266 mg
- Fat 24.0323158007566 g
- Fiber 0.0265000000537643 g
- Protein 19.1525480140222 g
- Saturated Fat 8.92540987975199 g
- Serving Size 1 1 Quart (229g)
- Sodium 63.5469318000893 mg
- Sugar 0.0383100000777249 g
- Trans Fat 2.23408242225029 g
- Calories 298 calories
Step-by-step
- Soak the beans overnight in enough water to cover by 2 inches.
- The next day, pour beans and liquid into a large kettle, cover and simmer until tender, approximately 1 hour. Make sure that the water does not boil out, add more if needed or until the beans are tender.
- Add tomatoes and simmer 5 minutes longer.
- Meanwhile in a large skillet sauté` the green pepper with the oil for 5 minutes. Add the onions, garlic, parsley and cook until tender.
- In another large skillet melt the butter and add the beef and pork. Sauté` for 15 minutes.
- Add the meat to the onion mixture. Stir in the chili powder and simmer 10 minutes.
- Add the meat-onion mixture to the beans kettle. Season with salt, pepper, cumin seed and Accent. Simmer covered for about 1 hour.
- Remove cover and continue cooking another 30 minutes, stirring occasionally. Add more water if needed to keep moist.
- Skim fat from the surface and serve the chili.
- Chopped Onions
- Sour Cream
- Shredded Cheese
Swapping ground turkey for the specified combination of ground beef chuck and pork drastically alters the dish by reducing the fat content from roughly 24 grams per serving, which removes the rich mouthfeel required to carry fat-soluble chili powder aromatics. Dried pinto beans demand an overnight hydration soak to allow water molecules to fully penetrate the seed coat, softening the starch matrices before simmering. Cooking these beans without softening them first leads to uneven textures because the high acid content from the three cans of tomatoes will toughen the pectin in the bean skins if introduced too early. Sautéing the green peppers, onions, and garlic in oil separate from the meats prevents the vegetables from steaming in rendered animal fats, ensuring proper caramelization of the natural sugars. Ground beef chuck and lean pork require browning in salted butter to initiate the Maillard reaction, developing complex savory flavor compounds that simple boiling cannot achieve. Combining the separate components into a large kettle for a final 90-minute simmer allows the proteins to break down fully while excess fat rises to the surface for easy skimming. Skimming this top layer of rendered grease prevents a heavy, slick film on the palate during consumption. Utilizing a heavy-bottomed Dutch oven prevents scorching during the lengthy simmering phase, though a standard heavy stockpot works adequately if stirred every ten minutes.
