Oct 31, 2009

The secret is out, I make a pretty good chili!!

OK, at the request of my adoring fans, I am posting the recipe to one of my favorite dishes: 

My Super Secret Chili.

Some of you may be thinking, "Well, if he posts it, will it not be public? Hence, no longer super secret?"

To answer this question, I refer you to one of the more simple words in the English language: Yes.

And now, presenting my Super Secret Chili Recipe!!

First, the ingredients:

1.25 lbs extra lean ground beef
1 med onion (or in my case, usually 2/3 of a large onion), diced
1 package of fresh mushrooms, sliced and diced to desired size
2 cans diced tomatoes
1 can kidney beans, drained and rinsed
chili powder
Worcestershire sauce
2 cloves garlic, freshly pressed
salt and pepper
EVVO (thats Extra Virgin Olive Oil)

One of the best parts about this? A one pot wonder!  In a larger stock pot, pour a little oil into the bottom.  Begin to heat on med-high heat.  Add ground beef.  Add in Worcestershire to taste (I like more than less, but thats just me).  Add in chili powder and cumin to taste (don't worry if you are afraid to go overboard before being able to taste it, we can add more chili powder later).  Brown the meat, then remove it using a slotted spoon.  There should be some residual sauce and a little beef grease left in the pan.

Add the shrooms and onions and garlic.  Begin stirring immediately, coating the veggies in the juice left over from the beef.  Next, as the onions are softening up, add in a little more chili powder, and a little more cumin.  I wish I could give specific measurements here, but I eyeball all of this, so I can't.  Once the onions cook down a little, add the tomatoes and kidney beans.  Lets these new ingredients meld flavors with the former occupants of your pot for about 5 minutes.  Once this is done, add the ground beef back in.  Let it come to a boil, then reduce the heat to a simmer.

I have found the longer you let it simmer, the better the overall flavor.  However!! If you let it go to long it cooks down to much and you lose some of the vital tomato juice that gives it its somewhat soupy consistency, and that is bad.  The longest I would go is about 30 minutes here.

Taste it after about 15 minutes.  This is when you can add more seasonings to suite your tastes.  The salt is added sparingly here, but I love to add freshly ground pepper.

Once its done, scoop into a bowl, top with a little cheese and a dollop of sour cream and its a pretty healthy and over all very tasty meal.

And now my secret is out.


  1. Sounds good! Maybe we will have chili tonight!

  2. I made this yesterday. Thanks VOR! When I tasted it at the 15 min mark, I went . . .hmmm. . . that's really boring and not at all what I thought it would be like. I was disappointed. But I reseasoned and finished simmering. After the full time I retasted and nearly choked -- I was not expecting all that flavor! It turned out GREAT! Can't wait to feast on it later in the week. Thank for sharing your secret! Janine


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