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HOT DAMN CHILI
(A Casa de Larsen Favorite)
1-1.5lb ground beef
2 red peppers, cut up small-like
1 onion, diced
10 cloves whole garlic (don't skimp on the garlic you wussies!)
5 jalepeno peppers, also cut up small like (if you dont like your food super-freakin-butt-burnin' hot, then you can gut the insides, it takes the heat out of them...but you REALLY need the flavor they add)
3 tomatoes, diced
1 bunch cilantro, chooped to bits
1 24 oz can crushed tomatoes
1 can of each-black, kidney and white beans (don't be a bean racist, you need 'em all)
1 tsp. basil
2-3 tblsp. cumin
3-4 bay leaves (note how many you put in...these are NOT edible!!!)
Salt, Pepper, Ground Hot Pepper (to taste)
lemon juice from 1/2 a lemon (a juicy lemon)
Brown the beef. Throw everything (EXCEP THE BEANS!!!) into the pot. (open the can of crushed tomatoes BEFORE you throw it into the pot). Throw in a can or two of water so the ingredients are just about covered (dont put too much water in!). Bring to boil and then reduce heat to a simmer. Cook 1.5-2 hours (really, as long as you like, the longer it cooks, the thicker it is, but 1.5 hours is just enough time for all the flavors to mix together). Drain AND STRAIN beans (that pastey stuff their packed in tastes like poo. Put them in a strainer and run water over them until there's no more bubbles...you'll see what I mean when you do it). Heat a little longer until beans are cooked through.
Serve with rice, cornbread, cheese or guacamole...
OR rice, cornbread, cheese AND guacamole.
EAT YOU P*SSY!
Makes a heluva lot of chili...This will last you a few days. I make it on a Sunday and don't bother with dinner until Wed. or Thurs.
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you can leave the meat outta mine, and add in about three more bean types, garbanzo, back eyeds, and green(long); if you can't get fresh cilantro, I reccomend celery leaves(the young ones, old ones are the nasty) and stalk!!
I do do the tortia thang...no wash spoons kick butt.