Tuesday, June 12, 2012

Dr. Ray's Famous Grand Prize Chili

This is Chris' favorite chili recipe. It has a giant beefy, spicy flavor that will put hair on your chest! I guess being that I'm not a true Texan, I prefer beans in my chili and I like to add either a can of chopped tomatoes or another can of tomato sauce. I just think it needs a little acidity, but what do I know? This is grand prize chili, people! 

4 pounds chili meat (coarse chili ground or beef cut into small pieces, 1/4 to 1/2 inch cubes, don't use hamburger meat)
2 medium yellow onions chopped
8 cloves garlic, chopped fine
1 (8-ounce) can tomato sauce

Seasoning spices*:
6 tablespoons Chili powder
2 tablespoon Cumin, ground
1 tablespoon Paprika*
1 teaspoon Oregano, ground
1 teaspoon finely ground black pepper
1 teaspoon Cayenne pepper
1 teaspoon Garlic salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Marjoram, ground
1/4 teaspoon Sugar
1/4 teaspoon Celery salt

Beef stock or water (I like to add a mixture of Campbell's beef broth and a regular brand, like Swanson's or Central Market. Campbell's is so incredibly rich that it really gives it a good flavor) I want to say if you buy a few cans of the Campbell's and a few boxes of Swanson's (32 oz boxes) you'll have more than enough.

Brown chili meat in a little oil. Add onion, garlic and continue cooking until the onions are beginning to soften. Add tomato sauce and seasonings. Add beef stock or water to just cover meat. Stir everything together and cook for 2 to 3 hours or until meat is tender. Correct seasonings (salt, etc.).

 Note: The list of seasoning spices may be premixed as a chili seasoning. The mixture may be scaled up, a times 10 increase will yield a mixing bowl full, which will fill 10 to 12 chili powder sized spice jars or keep in a large glass jar in the freezer. Use 3 or 4 tablespoons per pound of meat. It's a good seasoning for tacos as well.