This makes a humungous pot . . . about 2/3 of my 18lt stock pot. When you make it, call the gang and have a party!!The Meat
4 lbs chuck steak, cubed in about 1" pieces
2 lbs lean pork, coarsely ground
2 lbs lean ground veal
The Vegetables
1 med red onion, diced
1 med Spanish onion, diced
6 cloves garlic, peeled and crushed
6 jalapeno peppers, chopped seeds and all
2 (3 or more) chipotle peppers, chopped
1 28oz can diced tomatoes
1 14oz can tomato puree
3 19oz cans pinto beans
The Spices
3 tbsp ground cumin
1 1/2 tbsp ground coriander
3 tsp oregano
3 tsp basil
1 tbsp cayenne pepper
2 tbsp Mexican chili powder
1 tbsp Chinese chili paste (ok ok . . . so sue me!!)
The Secret
2 bottles cerveza (approximately)
In a large heavy pot -- I use an 18lt cast aluminum stockpot -- brown your meat in small batches until nicely browned and set it aside.
Then, in the same pot, sauté the onion, garlic and peppers till softened, add the diced tomatoes and tomato puree and simmer about 20 minutes. Return the meat to the pot and add enough of the beer to just cover everything. Add the spices, bring to a boil and gently simmer for 45 minutes or until the cubes of beef are tender. Taste for seasoning and adjust to your liking, add the beans and a bit more beer or water if necessary and simmer for about 30 minutes more. Taste again to adjust for seasoning -- at this point if I find it needs more spiciness, and this is entirely dependant on who I'm making it for, I add more chili paste or use Sambal Oelek and just allow it to heat through.
Serve with cornbread, soft tortillas and lots of sour cream and shredded cheese.
When I asked "Mizz" (our very own Patty Waage of Home Cookin' fame) to send me her best chili recipe, this is what she said: "hehehe chili, hmm!!" and then she sent me her gramma's recipe . . . she learned from a master she says!!
2-3 lbs. ground beef or venison -- Mizz prefers a mix
2 onions -- chopped
2 beef bouillon cubes
1 can stewed tomatoes - or use your own homemade version
1 can tomato soup or sauce
1 can beans - choose your favourite variety or a mix
chilli powder
onion powder
garlic powder
ground pepper
Cover the meat and onions with water and add a couple of bouillon cubes; simmer until the meat is browned. Drain the liquid broth off into a jar or other container and set aside.
Add the stewed tomatoes (we make our own, crushed tomatoes, peppers, celery and onions) and simmer that down. Add some undiluted tomato soup or sauce to thicken. Add beans and continue simmering to thicken and blend the flavors.
Add dashes of chili powder, onion powder, garlic powder and pepper to taste (try to stay away from salt since the canned tomatoes have salt), then slowly add in the reserved broth a little at a time and simmer it down.
You can use additional broth to thin it out if it gets to thick. Mizz likes to use the venison for this "cuz it's not as greasy". You can put the broth in the fridge before returning it to the pot to let the fat solidify so it can be skimmed off before being added to the chili. Sprinkle the chili with shredded Monterey Jack cheese and serve with corn bread, lots of crackers, toast with butter or margarine.
So has anyone found Mary Miles Chili? My husband loves it too and would like to buy it again. We live in Ontario, Canada. Please comment here if you have been able to find it. Thanks.
On Wednesday, 8/12/2009, Dan Caveney said:
I loved Mary Miles chili. Can you even get that anymore? I make the best chili in the world. Here it is;
Dan’s Chili
3 lbs ground beef (2 lbs. round and 1 lb. sirloin)
1 Vidalia onion (a large red onion may substitute)
10-12 button mushrooms
1-28 can crushed tomatoes
3 12-oz. tins kidney beans (dark red, or red)
4-5 vine tomatoes
2-3 roma tomatoes
Tomato paste (8 ounces)
2 red fingerling peppers
1 jalepeno pepper
Chili powder
Granulated garlic
Salt/pepper
Hot sauce (Frank’s)
Worcheshire sauce
Cumin (opt.)
Red Cayenne pepper
Red pepper flakes (opt.)
Brown beef thoroughly, discard most of the fat. For hotter chili, add red pepper flakes but allow to roast briefly in bottom of pot to release heat. Add chili powder generously to coat meat. Salt and pepper to taste. Add granulated garlic and cayenne pepper to taste and (optional) cumin. Add canned tomatoes.
Chop vine and roma tomatoes and add to beef mixture. Chop mushrooms and add. Chop peppers and add. Add drained kidney beans. Chop onions and add. Add tomato paste. Season with Worcheshire and hot sauce to taste. If dry, add a little water (1/2 cup) but try not to add much because tomatoes will give up their moisture.
Allow to come to a boil, then reduce heat to low and cover. Allow to simmer at least 3-4 hours. Best if let sit overnight and serve the following day.
On Wednesday, 10/8/2008, Barry Bluestein said:
I remember Mary Miles chili too, it was the best of the "canned" chili's. As a kid I used it eat it at least twice a week with a sleeve of saltine's. I have always wondered what happened to Mary Miles chili? If anyone has any information, if it is still available etc., please email me. Thank you.
