Jim Kaczmareks Chili Recipes

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

JIM KACZMAREK'S CHILI

Steps:

• Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
• In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
• Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
• Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.