Soups & Stews |
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Chili I - Ron's Famous Nebraska Chili - 1996
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Brown ground beef and cook onions with beef. Drain. Place in large pan and add remaining ingredients. Simmer for 2 or 3 hours, covered. Uncover and simmer to desired consistency.
Notes:
Serving Ideas: Serve with cornbread, Fritos, fresh chopped onions and grated cheddar for a Husker football Saturday favorite. Garnish with pickled jalapenos for some extra zip and flavor!
- 2 pounds ground beef
- 1 large yellow onion -- chopped
- 2 cans (14.5 oz.) whole tomatoes
- 1 can (14.5 oz.) stewed tomatoes
- 3 cans (14.5 oz.) beans - pinto or kidney
- 1 can water
- 1 tablespoon white vinegar
- 2 large garlic cloves -- minced
- 3 tablespoons chili powder
- 1-2 teaspoons cayenne pepper - to desired heat
- Paprika -- to taste
- Salt and pepper -- to taste
PREPARATION
Brown ground beef and cook onions with beef. Drain. Place in large pan and add remaining ingredients. Simmer for 2 or 3 hours, covered. Uncover and simmer to desired consistency.
Notes:
- After making this for years with kidney beans, I tried it with canned pinto beans, and we prefer it MUCH more than with kidney beans. It's just a matter of personal taste, but we'll be using pintos from now on.
- Also, adjust amount of cayenne pepper depending on your particular taste. If you follow this recipe, it will have a little heat, but it won't rip your lips off. I like to use 2 teaspoons of cayenne for a spicy chili, but 1 1/2 teaspoons seems to be a good amount.
- For the tomatoes, I crush them by hand before adding to the chili, or you can smash them against the side of the pot after they've simmered a couple of hours.
Serving Ideas: Serve with cornbread, Fritos, fresh chopped onions and grated cheddar for a Husker football Saturday favorite. Garnish with pickled jalapenos for some extra zip and flavor!
