Jims 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'S CHILI

Steps:

• Brown ground beef with garlic and drain.
• Combine ground beef and all other ingrediants into stew pot.
• Cook over medium heat for 30-45 minutes.

JIM'S AWARD-WINNING CHILI

Steps:

• Brown the beef with the garlic.
• While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
• Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
• Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
• When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
• Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.

CORNY CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

JIM'S BLACK BEAN CHILI

Steps:

• Place beans, chicken broth and tomatoes in a large sauce pan or dutch oven. Set the Habanero pepper aside. In a separate pan sauté the onion, garlic and peppers in oil on low for 5-10 minutes. Add the spices to the onion and peppers and sauté on low for 5 more minutes, Add more oil if necessary. Stir frequently. Be very careful not to cook the spices on too high a heat; if you do you will burn the spices and ruin the flavor. Mix the onion and pepper mixture into the beans, tomatoes, peppers and broth. Remove the stem from the Habanero pepper and crush it into the pot with a garlic press. Add the honey and salt Cut up the sirloin and sear on high until cooked and add to the pot. Bring to a low boil, reduce heat to low, cover and simmer for 60 minutes. Remove the lid and reduce to desired consistency. Refrigerate overnight for best flavor.