Chili Con Carne
I got the original recipe from a meal master database but it doesnt resemble it much now. I took a few things out and added a bunch more. The longer the cooking time the better it is.
I got the original recipe from a meal master database but it doesnt resemble it much now. I took a few things out and added a bunch more. The longer the cooking time the better it is.
- 3 tablespoon worcestershire sauce
- 1/2 ts cayenne pepper
- 1 1/2 ts paprika
- 3 cubes beef bouillon crushed
- 4 lb ground beef
- 3 large onion chopped
- 4 cloves garlic sliced thinly
- 2 tb chili powder
- 10 hot pepper rings * chopped
- 1/4 teaspoon louisianna hot sauce or other hot sauce to taste
- 1 ts oregano
- 1/2 ts ground cumin
- 1/2 c beef stock
- 1 28-oz can tomatoes crushed preferably
- 1 8-oz can tomato paste
- 4 1-lb cans red kidney beans
- Carbohydrate 53.25938125 g
- Cholesterol 272.155422 mg
- Fat 92.55235725 g
- Fiber 14.5889327202842 g
- Protein 76.7924332596 g
- Saturated Fat 34.75670047976 g
- Serving Size 1 1 Serving (789g)
- Sodium 670.96363532 mg
- Sugar 38.6704485297158 g
- Trans Fat 23.4729858752 g
- Calories 1356 calories
Step-by-step
- Brown beef, onion and garlic in skillet.
- Combine all ingredients in a large pot (or crockpot if you have one big enough)
- Cover and cook on low 8-10 hours.
- Serve with toast.
- I usually have a jar of hot pepper rings around to use with sausage and hamburgers so I used them, any hot pepper would do.
- Any leftovers are great for lunch the next day.
Large-scale batch cooking requires managing moisture release across several pounds of protein before the liquid reduction phase even begins. When working with four pounds of ground beef alongside three large onions, crowding the pan traps steam instead of rendering fat, which prevents the essential Maillard browning required to build a complex foundation. Spreading the meat across a wide skillet in batches allows excess moisture to evaporate rapidly so the proteins can brown deeply rather than gray in accumulated juices. ### Managing the Simmer Low and slow processing transforms tough connective tissues and distributes spices evenly throughout heavy tomato bases, though extended cooking times demand careful attention to pan scaling. Covering the pot traps condensation while simmering on low for eight to ten hours lets crushed beef bouillon and spices penetrate the dense volume of red kidney beans. Stir periodically during the early hours to prevent heavy tomato paste from scorching against the bottom of heavy-gauge vessels. ### Evaluating Textural Development Visual and textural cues replace thermometers when assessing doneness in extended braises, signaling when proteins have fully softened and fats have integrated into the sauce. Watch for the oil to separate slightly around the edges of the pot while the beans yield completely to gentle pressure without disintegrating into mush. Cooling the finished batch rapidly before refrigeration ensures safety, and holding the finished chili overnight allows the cayenne and chili powder compounds to mellow.
