My Favorite Chili
This delicious, easy chili recipe is good with chicken and or hamburger and not too spicy. I got this recipe from my daughter.
This delicious, easy chili recipe is good with chicken and or hamburger and not too spicy. I got this recipe from my daughter.
- 1 tablespoon worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic crushed
- 1/2 teaspoon cumin
- 1 onion diced
- 1 green pepper diced
- 3 strips bacon chopped
- 1/2 teaspoon oregano
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 1/2 pound hamburger and or chicken
- 2 celery sticks chopped
- 1 teaspoons chili powder to taste
- 2 tblspoons sugar to taste
- 1 can (12 oz) tomato soup
- 1 can (16 oz) tomatoes stewed
- 1 can (28oz) kidney beans
- 1 cup portabella mushrooms chopped
- Carbohydrate 9.97821239574485 g
- Cholesterol 7.14 mg
- Fat 4.99700119787213 g
- Fiber 1.68627947270757 g
- Protein 2.48741507808938 g
- Saturated Fat 1.6226732604136 g
- Serving Size 1 1 Serving (243g)
- Sodium 123.135072916331 mg
- Sugar 8.29193292303728 g
- Trans Fat 0.589559947909835 g
- Calories 91 calories
Step-by-step
- Saute till browned: hamb and or chicken, bacon and garlic.
- Saute till soft: onion, celery and green pepper
- Add chili, oregano, cumin, salt, pepper, Worcestershire sauce, sugar, Red Wine vinegar,
- Mix all together and add rest of ingredients all at once.
- Simmer approx. 30 minutes
Unlike a standard beef stew that relies purely on long simmering for tenderness, this combination of ground meat, bacon, and canned tomatoes requires precise chemical balancing to avoid a heavy, flat profile. Red wine vinegar provides acetic acid, which cuts through the rendered animal fats from the hamburger, chicken, and chopped bacon. Tomatoes supply glutamic acid, while Worcestershire sauce contributes free amino acids; together, these compounds create a synergistic umami effect that enhances the perceived savory depth without requiring hours of reduction.
Managing the Pan Sequence
Rendering the chopped bacon first coats the heavy-bottomed pot in fat, creating an ideal heat-transfer medium for browning the meat and garlic at medium-high heat. Softening the diced onion, celery, and green pepper subsequently in those same fats allows the aromatic vegetables to absorb rendered lipids while caramelizing their natural sugars. Introduce dried spices like cumin, oregano, and chili powder directly into the warm fat during the final minute of vegetable sautéing; fat-soluble flavor compounds disperse much more effectively in oil than they do in water-based liquids.
- Too much acidity from the tomato soup or stewed tomatoes can be corrected by adjusting the sugar quantity incrementally.
- Simmering the mixture for approximately 30 minutes allows starches from the kidney beans to gelatinize slightly, thickening the sauce.
- If the consistency becomes too thick during the simmer phase, add water or stock in two-tablespoon increments.
