Kalicia's Louisiana Chili
My friend Kalicia is a fine cook and home economist. She and her students developed this recipe based on what everyone would like in their chili. The result is the best-tasting chili I have ever eaten! It comes out the same every time you make it. You can even quadruple it. The only bad thing about this chili is that if you do triple or quadruple it, add a can opener to your grocery list. You will wear your old one out!
My friend Kalicia is a fine cook and home economist. She and her students developed this recipe based on what everyone would like in their chili. The result is the best-tasting chili I have ever eaten! It comes out the same every time you make it. You can even quadruple it. The only bad thing about this chili is that if you do triple or quadruple it, add a can opener to your grocery list. You will wear your old one out!
- 2 stalks celery, chopped
- 2 pound ground beef; use lean ground beef or ground venison
- 1 large yellow onion, chopped
- 2 pods garlic, minced
- 1 bell pepper, chopped
- 2 cans bush's texas chili starter
- 1 regular size can bush's ranch beans
- 1 regular size can rotel diced tomatoes
- 1 regular size can mexican tomatoes
- 1 regular size can enchilada sauce, hot
- 1 quart spicy v8 juice
- Carbohydrate 9.59508275 g
- Cholesterol 76.16 mg
- Fat 16.91145625 g
- Fiber 1.9472087780416 g
- Protein 22.5762215 g
- Saturated Fat 6.5983762875 g
- Serving Size 1 1 Serving (295g)
- Sodium 371.7557375 mg
- Sugar 7.6478739719584 g
- Trans Fat 2.4330022125 g
- Calories 285 calories
Step-by-step
- In a large pot or Dutch oven, add the meat and fresh vegetables.
- Brown on high to medium high heat until all moisture is gone, breaking up the meat finely with a spatula.
- You may have to drain off the fat if ground chuck is used.
- Add each canned ingredient and then the V8 juice.
- Stir and bring to a boil.
- Reduce heat to a simmer, cover, and cook for at least 30 minutes, preferably 1 hour, stirring every so often.
- This chili requires no seaoning, not even salt.
- The canned ingredients spice it perfectly.
- I serve this over white rice, shell noodles or corn chips.
- Be sure to have sour cream, shredded cheese, chili powder, cumin, chopped green onions, Tabasco, and sliced fresh jalapenos out for guest to put on their chili if they want to.
- Serve with a tossed green salad and Saltine crackers.
Adding ground meat and raw vegetables to a pot together and turning the heat straight to high creates uneven browning while drawing out excess moisture that prevents proper caramelization. When properly managed, however, chili behaves remarkably well in storage and actually improves after a day in the refrigerator.
- Brown the ground beef and aromatics in batches inside a heavy-gauge Dutch oven to maintain high surface heat, ensuring the Maillard reaction develops deeply before any moisture from the celery and bell peppers can steam the meat.
- Store the finished chili in airtight glass containers for up to four days in the refrigerator, where starches from the beans and canned sauces will continue to hydrate and thicken the overall body of the soup.
- Freeze portions for up to three months in heavy-duty freezer bags laid flat to maximize freezer space, though you should avoid adding dairy garnishes like sour cream or shredded cheese prior to freezing since emulsions break down during the thawing process.
- Reheat refrigerated or thawed portions gently over medium-low heat on the stovetop, stirring frequently to prevent scorching the bottom while bringing the internal temperature to a food-safe 165 degrees Fahrenheit.
Freezing changes the cellular structure of canned tomatoes slightly, meaning thawed chili might release a small amount of liquid upon reheating that simply needs to be stirred back in as the mixture simmers. Controlling the moisture balance from the initial browning phase through the final reduction ensures consistent results every time the batch is reheated.
