Wednesday, December 1, 2010

Darnack's Homemade Chili

Darnack's  Homemade Chili

2 Pounds of Ground Beef
4 15.5 ounce Cans of Dark Red Kidney Beans
3 Can's of Bush's Chili Beans
1 Can of Ro-Tel Diced Tomatoes & Green Chilies
8 TBS Ketchup (approximately)
Seasonings (salt, black pepper, garlic powder, oregano, paprika, chili powder, dried chilies seasoning mix) *this is just what I use feel free to use whatever seasonings you prefer*
2 Cups Shredded Sharp Cheddar Cheese
1 to 2 Sleeves of Saltine Crackers

+ Spray a little cooking spray in your skillet and put on medium heat. Once hot you will brown the ground beef here.

+ In a large pot (I use a 4.5 L pot and this recipe fills it almost to the rim) squirt in some ketchup in long strips over and over until the bottom of the pan is lightly covered in ketchup. This will take about 8 tablespoons or 1/2 cup. This will act as a heat buffer at first for the bottom beans and will help flavor the dish. I like to alternate cans as I go and after you get one can of beans in the pot turn on the heat to medium. Be careful pouring in the first can to not disturb the ketchup as much as possible. Start with a can of kidney beans, then a can of chili beans, kidney beans, chili beans, Ro-Tel, kidney beans, chili beans, and then the final can of chili beans.

+ Now break up the ground beef in the pan and season. Stir once and then season the bean mixture. After the beans have been seasoned stir them well for the first time making sure to stir in all the semi hardened ketchup on the bottom.

+ Keep stirring the ground beef until it is fully browned keeping an eye on the beans and stirring them occasionally as well. Drain almost all of the fat off of the ground beef. Save a little for flavor and pour the ground beef into the beans.  Stir it thoroughly and wait for the mixture to reach a solid boil.

+ Stir again then cover for 10 minutes, do not reduce heat yet. Uncover, stir, replace cover for 10 more minutes. Reduce heat to medium-low, uncover stir and let cook for 10 minutes uncovered. Stir and cover for 15 minutes. This makes a total cooking time once everything is in the pot of 45 minutes. Turn off the heat, uncover, stir, serve, and enjoy.

+ Sprinkle some shredded cheddar cheese on top of each bowlful and serve with crackers.

This recipe feeds 6 and each serving is about 1038 Calories not including crackers (Assuming you use all the cheese evenly between the 6 bowls)


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!

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