New york chili

1 Servings

Ingredients

Quantity Ingredient
½ cup OLIVE OIL
4 larges ONIONS; CHOPPED FINE
4 larges GREEN PEPPERS; CUT INTO SMALL CHUNKS
4 CLOVES GARLIC; CHOPPED (OR THREE BIG TEASPOONS FROM A JAR OF CHOPPED GARLIC)
2½ pounds GROUND LEAN CHUCK
4 tablespoons CHILI POWDER
1 teaspoon GROUND BLACK PEPPER
3 tablespoons SALT
½ teaspoon CAYENNE PEPPER
4 cans QUARTERED OR DICED TOMATOES (16 OZ. SIZE)
6 cans (16 OZ) LIGHT RED KIDNEY BEANS
1 (10 OZ).cans ROTEL DICED TOMATOES & GREEN CHILIES
CHOPPED JALAPENO PEPPERS TO TASTE (OPTIONAL)

Directions

There used to be a place in New York across from the back of B. Altman’s on Madison Avenue called the "Tailored Burger." They served only hamburgers and chili. The chili didn’t taste like the chili I was used to in Texas, but I tried it several times and developed a taste for it before I knew it.

In fact, I got to where I preferred it to the kind I grew up on. I asked the gentleman who ran the place for the recipe, and he took my name and said he would send it to me. I never expected to hear from him, but lo and behold, I did. With the exception of a few changes such as adding the jalapeno peppers, the following recipe is the one he sent. I have made it a jillion times and have given it to many a person. Everyone I have ever given it to has raved about it and has said he makes it regularly. Try it.

It is really TOO GOOD TO BE TRUE.

Use an 8 or 10 quart size cooking utensil, sauté the onions in oil until limp. Add green peppers and garlic and continue sautéing for several minutes more. Add the ground chuck, breaking up and cooking until the meat has attained a gray look. (For lack of space you may have to remove the vegetables until the meat has cooked, and then re-ad them.) Mix all the seasonings together and add to the onion and meat. Do this slowly and stir after each addition in order to get the seasonings evenly distributed.

Simmer for 30 minutes, stirring occasionally to insure that it does not stick or burn on the bottom, THEN add the quartered or diced tomatoes after you have put them in a food processor for a spin or two, or have manually mashed or broken them up a little. You want them to be a little chunky. Add the beans and Rotel. Add the jalapenos if desired. I like to add a couple of big tablespoons of the sliced jalapenos that you can get in jars at the grocers. I cross slice them to make the pieces smaller. Cook slowly for thirty minutes more, stirring frequently all the way to the bottom of the pot to prevent sticking. EXCELLENT! TIP: Freezes well. I like to freeze in individual serving size portions in either zip lock bags, or in plastic or glass containers. If you use glass or plastic containers, don’t fill them all the way to the top. Leave about ¼ inch for expansion when they freeze. YIELD: About 15 bowls.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@... on Sep 18, 1997

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