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How to Make Nuclear Chili |
| Written by Dena Bolton |
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Ingredients: Ground beef Extra virgin olive oil Stewed tomatoes Tomato sauce Red kidney beans Red onion Sweet green pepper Fresh mushrooms Garlic Hot peppers – a variety Picante sauce Sugar Kosher salt Crushed red peppers Cumin Chili powder Fresh thyme – optional Fresh oregano – optional Step 1: Brown the ground beef in a little extra virgin olive oil. I use olive oil for everything, but you can use whatever oil you like. Just put enough to lightly cover the bottom of your pan. I use one small package (one or two pounds?) of ground beef. Chop it up as it is browning. Step 2: Saute chopped onions (one large red onion) and about three or four cloves of chopped garlic in the same pan with the ground beef. (I usually dump these in when the ground beef is almost done.) Drain and put into a large stockpot. Step 3: Add one can of stewed tomatoes, one can of tomato sauce, one can of red kidney beans (do not drain), one sweet green pepper (chopped), chopped fresh mushrooms, and chopped hot peppers. My chili is considered “nuclear” because I have been known to go a little overboard with the hot peppers. I use jalapeno, cayenne, poblano, and whatever else happens to be growing in my garden or stashed in my freezer. Use as many or as few hot peppers as you like. I also toss in some crushed red peppers and about a tablespoon or so of picante sauce. (I like my chili hot, in case you have not guessed by now.) Keep a tasting spoon handy and flavor to suit your own taste. Step 4: Finally, add sugar (it can be brown sugar), cumin, chili powder, and kosher salt. Of course, just in case you have not figured this out by now, the amounts should be determined by your own taste. If you have any fresh thyme and/or oregano, toss some of that into the pot, too. (Dried herbs are also perfectly acceptable.) If necessary, add some water to the pot. (I usually use the can from my stewed tomatoes and add 2-3 cans full of water.) Step 5: Turn the heat down to low and simmer. I usually simmer my chili for 2-3 hours at least. (You can actually eat it as soon as it is hot if you want; however, chili is always better when it is allowed to simmer for awhile. This really allows the flavors to mesh.) Tips: •Try eating your chili with some grated extra sharp cheddar cheese on top. •This is a great recipe for those cold winter days. (I am also convinced that due to the amount of hot peppers I use that it has medicinal qualities, too, and can help alleviate cold and flu symptoms.) Warnings: •Yes, I freeze my hot peppers whole at the end of the season. But beware if you decide to do the same. Peppers tend to be hotter when they have been frozen than those freshly picked. Â
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Intro: I generally have an aversion to measuring things when I cook. This can make giving out recipes rather difficult. I am asked, “Well, how much of that crushed red pepper should I use?” I generally advise that you use enough to make the dish taste good. Often after making such a comment, I am met with blank stares. Nevertheless, there are those brave souls who actually take my recipes and make them their own. (I think that is what you are suppose to do with any recipe anyway.) Such a recipe is the one for my homemade chili. If I do say so myself, I make an absolutely fantastic chili. In fact, one time my stepdaughter (who, by the way, did not do much cooking at the time) called me for my chili recipe. It seems there was going to be a chili cook-off on the campus where she was going to college. Following is the recipe I gave her and with which she won first prize. I call it my Nuclear Chili Recipe. (Forget about that five-alarm nonsense!)
