Well, we’re finally here.Â Friday has snuckÂ up on us &Â it’s time to getÂ ready forÂ Memorial Day.Â
On theÂ menuÂ for today I have an award winningÂ Memorial Day Chili Recipe that’s sure to knockÂ the socks offÂ everyone you meet.Â Enjoy!
- 2 to 3 pounds lean ground beef
- 1 large chopped onion
- 6 cloves garlic, finely chopped
- 1 tablespoon dried ground cumin or to taste
- 1 tablespoon dried oregano or to taste
- 2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
- Salt to taste
- 2 teaspoons fresh ground black pepper
- 3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
- 2 to 3 (14 1/2 ounce) cans beef broth
- 1 to 2 tablespoons molasses
- 2 cans black beans or kidney beans, rinsed and drained
- Grated sharp cheddar cheese
- Sour cream
- Chopped green onions
In a large skillet or Dutch oven over medium-high heat, saute ground beef, onion, and garlic until the meat becomes gray in color. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.
Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.
For maximum flavor, cool chili and refrigerate overnight so flavors will mellow. When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.
Set out garnishes for your chili – some chopped green onions, sour cream and shredded sharp cheddar cheese make great toppings