Millie’s Chili
(from cokerlj’s recipe box)
Chili is good served with grated cheese, chopped onion and jalapeno peppers on the side as toppings (optional). Also crackers or cornbread. I prefer using “Gebhardts” brand chili powder.
More of a chili stew…some people like beans in their chili…this has a little different twist…
Source: Millie V. Bartek, Linda Coker
Categories: Beef, Chili, Mexican, Soup, Stew, Venison
Ingredients
- 3 pounds course ground chili meat (I like using part deer meat if you have it.)
- Half of a 3 ounce bottle of Gebhardts chili powder
- 1 tablespoon whole cumin seed
- 1 tablespoon ground cumin
- 2 tablespoons bacon grease or olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 can diced tomatoes
- 4 medium potatoes cubed
- water as needed
- salt to taste
Directions
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TIP: Be careful in adding salt as somehow the chili powder enhances the salt.
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First, peel and dice your potatoes into approximately 1 inch cubes. Place in a pot (not your soup pot), cover with water, salt lightly and bring to a slow boil.
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While you are waiting for your potatoes to boil put your oil in your big soup pot, add the meat. Start browning meat. Brown until all liquid has evaporated and it starts to brown or almost “burn” on the bottom of pot. This is where your good flavor and color come from. Stir as needed. This will take a while.
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While your meat is browning…dice your onion and garlic.
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Just as the meat starts browning toss in the onions…brown a little more.
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Then, working quickly, add the garlic, cumin seeds, ground cumin & chili powder. Stir to coat meat.
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Add can of tomatoes, stir.
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Then pour in the potatoes with water and all.
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You may need to add additional water…you want the water to cover the meat & potatoes and be about 1 inch above it all.
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Simmer slowly for about 3 hours…stirring only occasionally and adding more water as needed. (I cover with a lid sort of tilted on the pot.)
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In the last hour of cooking taste and adjust salt to your liking.