Frank's Famous Chili
There are about as many recipes for chili as there are cooks that prepare it. You can enter your favorite recipe in a Chili Cook-off no matter where you live. Although I have never entered a contest, I have found that my recipe has won the greatest praise of all. I have NEVER prepared this chili and had leftovers the next day. I occasionally get complaints that it's just too damn hot, but that always comes from the folks with their mouths full!
There are about as many recipes for chili as there are cooks that prepare it. You can enter your favorite recipe in a Chili Cook-off no matter where you live. Although I have never entered a contest, I have found that my recipe has won the greatest praise of all. I have NEVER prepared this chili and had leftovers the next day. I occasionally get complaints that it's just too damn hot, but that always comes from the folks with their mouths full!
- Carbohydrate 178.049 g
- Cholesterol 616.8910405 mg
- Fat 107.618701782 g
- Fiber 52.2670012927055 g
- Protein 224.998418949 g
- Saturated Fat 41.017337515 g
- Serving Size 1 1 Recipe (3284g)
- Sodium 7397.952659 mg
- Sugar 125.781998707294 g
- Trans Fat 13.190274139 g
- Calories 2566 calories
Step-by-step
- Soak the kidney beans in water overnight. Mix a couple of tablespoons of baking soda in the water and they will not be quite so "explosive".
- Cut up the beef into bite-sized pieces, pour the soy sauce and Balsamic Vinegar over the top, add one can of the tomato sauce, 1 chopped onion, 5 cloves of crushed garlic, about six chopped jalepenos (PLEASE don't use canned peppers!! They have NO flavor compared to fresh ones! Anyone can make HOT chili . . . . but GOOD chili must TASTE good AND make you sweat!!) and a healthy dose (about 3 tablespoons) of habenero pepper sauce. ("Scorned Woman" hot sauce, by Oak Hill Farms in Georgia is my favorite. If you're a real hot food fan, use "Dave's Insanity Sauce", but beware . . . .normal humans may not be able to eat your chili !!) Mix this together well in a porcelain or glass bowl, cover, then allow to marinate overnight in the refrigerator.
- Start the next morning by preparing the salsa: Use a large stew pot or dutch oven. Heat the pot and add a little oil. Put in 4 - 6 crushed cloves of garlic and two chopped onions and allow them to cook until the onions become translucent and the garlic becomes well browned. (It's important that the garlic be browned! It changes the whole flavor of the chili!!!!) Add the tomatoes, cut into small cubes. Add the remaining can of tomato sauce and the rest of the jalepenos. If desired, add more Habenero sauce at this point. (Be careful, Habenero peppers are hot enough to burn you TWICE!) Add the ground turkey and cook for about 15 minutes. Add the marinated beef mixture then drain and rinse the beans and add them too. (Rinse the beans WELL, especially if you added baking soda to the water.) Cook this over medium heat for 6-8 hours, stirring occasionally, and adding water if necessary, until the meat falls apart and you have a nice thick consistency. (I usually do it in a slow cooker . . . but you'll need a big one!) Taste the sauce about half way through and add more habenero sauce if you are brave enough! Substitute fresh habanero peppers for the jalepenos if you really like hot food, but be sure to keep your hands away from your eyes after handling the peppers.
Brown garlic thoroughly in oil until deeply colored to fundamentally alter the flavor profile of the tomato base before adding the remaining ingredients. This intensive chili pairs best with foods that can absorb high amounts of capsaicin and cut through dense proteins. Steamed white rice acts as the most reliable neutral buffer, offering a starch lattice that dampens the heat from ten fresh jalapeños and habanero sauce without muting the underlying aromatics. A batch of heavy, cast-iron skillet cornbread provides a crumbly, slightly sweet contrast to the savory stew beef and ground turkey mixture. Acidic sides, such as a sharp cabbage slaw dressed simply in lime juice and salt, lift the heavy palate created by six to eight hours of slow simmering. Because dried beans soaked overnight with baking soda are folded into the pot, the final volume will be substantial and requires a Dutch oven of at least six quarts or a large-capacity slow cooker to maintain even heat distribution. Leftovers improve significantly after twenty-four hours in the refrigerator as the capsaicin distributes evenly through the meat fibers and bean starches. This dish freezes successfully for up to three months when sealed in airtight containers, though thawing it overnight in the refrigerator is necessary to prevent separation during reheating.
