Chile Recipe
JohnnyCache
Posts: 1,915 ✭✭✭✭✭
Been making this recipe for more than 30 years and its always well received, sorry the image is a little rough but as I mentioned it's 30+ years old.
Cleaner text of recipe image
AL SIMS CHILI
1 (10-pound) bone-in chuck roast, about 8 1/2 pounds boned
1 cup cooking oil
1/2 cup chili powder
1/4 cup cumin powder
1/4 cup salt
2 tablespoons fresh-ground black pepper
1 scant teaspoon crushed red pepper
3 to 4 cloves garlic, minced
8 medium onions, coarsely chopped
6 large sweet red peppers, diced
9 small, finger-shaped hot peppers, seeded and diced
2 (18 3/4-ounce) cans peeled tomatoes, with juice
1 (12-ounce) can tomato paste
1 (8-ounce) can tomato sauce
Bone chuck. (More expensive cuts may be used, but flavor will not be improved.) Cut out all fat and cut meat into 1/2-inch cubes. Absolutely do not grind.
Place cubed chuck in 4-quart pressure cooker; add cooking oil, chili powder, cumin, salt, black pepper, red crushed pepper and garlic. Cook under 10 pounds pressure for 1 hour. (If pressure cooker is not available, regular roasting pan with cover may be used, simmering ingredients on top of stove. Cooking time will be up to 8 hours, or until meat is stringy.)
Place vegetables in 10-quart pot. Add tomatoes, tomato paste and tomato sauce. Mix thoroughly and cook over low heat until the meat is ready, about 1 hour. Add cooked meat to pot. Bring to a boil, stirring frequently to prevent sticking and scorching; reduce to simmer, cover and cook slowly for 2 to 3 hours. Stir frequently. Taste just as frequently, too. If there seems to be excessive liquid, add a little cornmeal and cook to thicken. Recipe freezes well; thaw over low heat. Makes 18 cups.
Per serving (1 cup): 521 calories, 53 grams protein, 27 grams fat, 16 grams carbohydrates, 152 milligrams cholesterol, 1,363 milligrams sodium.
Comments
Any good for making chili dogs? 😋😜
No this recipe is too hearty, with chili dogs I think you'd be better off with a ground beef base rather than the cubed chuck.
This chili, after cooking in the pressure cooker, produces a mix of soft chunks and shredded beef so that each spoonful is hearty and a mix of texture.
I do love a good chili dog, or hot dogs in general, Chicago style is my favorite though.
I am sure that recipe is good.
Mine is freelance. One pound of ground beef, add a pile of cut up fresh peppers, onions, and tomatoes, plus beans, beans, and more beans - black, red, pink, all kinds - it's like the UN in there. One or two packets of chili spice (the easy way out). Add a can or two of crushed and/or diced tomatoes, and a small can of tomato paste if needed. Throw a little water in if necessary (the tomatoes usually help with that).
I keep piling it in there until its enough to make 25+ servings. You'd be surprised how much flavor that little one pound of meat adds.
It's not gourmet by any means but it is good enough for a very filling quick meal and it freezes well.