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The Water Cooler
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Decent canned chili sauce?
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<blockquote data-quote="Blue Heeler" data-source="post: 3588806" data-attributes="member: 46613"><p>For a canned chili/sauce ... I like Wolf. Add some onions and it's not bad. For a better chili eating experience to go in a bowl, on a good beef frank or with eggs for breakfast ... this is Don Henley's recipe: </p><p></p><p>At least a 12 pack of Negra Modelo. Mostly to drink while making it.</p><p></p><p>5 pounds of 80/20 Ground Chuck</p><p></p><p>5 pounds of sirloin steak or ribeye</p><p></p><p>5-6 medium sweet onions (like Walla-Walla or Vidalia) diced</p><p></p><p>4 tablespoons of olive oil</p><p></p><p>32oz of tomato sauce</p><p></p><p>10oz of RO*TEL Diced Tomatoes (sometimes when I make this it turns out “drier” than I would like so I keep an extra can or two of tomato sauce and/or RO*TELs handy in case)</p><p></p><p>6 teaspoons of salt</p><p></p><p>6 heaping teaspoons of cumin</p><p></p><p>10 garlic cloves (smashed)</p><p></p><p>7 heaping tablespoons of chili powder</p><p></p><p>4 level teaspoons of paprika</p><p></p><p>5 level teaspoons of cayenne pepper (this will help determine the “heat” to your chili … add more if you want hotter)</p><p></p><p>6-7 fresh jalapenos (leave the seeds in for more heat)</p><p></p><p>5-6 fresh Anaheim chiles</p><p></p><p>7 level teaspoons of oregano (fresh if possible)</p><p></p><p>3 teaspoons of cilantro (fresh if possible)</p><p></p><p>3 teaspoons of fresh ground black pepper</p><p></p><p>3 teaspoons of Tabasco Sauce</p><p></p><p>5 heaping tablespoons of cornmeal. After simmering the above for a couple hours, make a paste out of this with some beer and add. </p><p></p><p>Cleaning the chilis and peppers and browning the meat takes some time. But it is well worth it.</p></blockquote><p></p>
[QUOTE="Blue Heeler, post: 3588806, member: 46613"] For a canned chili/sauce ... I like Wolf. Add some onions and it's not bad. For a better chili eating experience to go in a bowl, on a good beef frank or with eggs for breakfast ... this is Don Henley's recipe: At least a 12 pack of Negra Modelo. Mostly to drink while making it. 5 pounds of 80/20 Ground Chuck 5 pounds of sirloin steak or ribeye 5-6 medium sweet onions (like Walla-Walla or Vidalia) diced 4 tablespoons of olive oil 32oz of tomato sauce 10oz of RO*TEL Diced Tomatoes (sometimes when I make this it turns out “drier” than I would like so I keep an extra can or two of tomato sauce and/or RO*TELs handy in case) 6 teaspoons of salt 6 heaping teaspoons of cumin 10 garlic cloves (smashed) 7 heaping tablespoons of chili powder 4 level teaspoons of paprika 5 level teaspoons of cayenne pepper (this will help determine the “heat” to your chili … add more if you want hotter) 6-7 fresh jalapenos (leave the seeds in for more heat) 5-6 fresh Anaheim chiles 7 level teaspoons of oregano (fresh if possible) 3 teaspoons of cilantro (fresh if possible) 3 teaspoons of fresh ground black pepper 3 teaspoons of Tabasco Sauce 5 heaping tablespoons of cornmeal. After simmering the above for a couple hours, make a paste out of this with some beer and add. Cleaning the chilis and peppers and browning the meat takes some time. But it is well worth it. [/QUOTE]
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