Goblin Grub Chili - Giangi's Kitchen

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Goblin Grub Chili

Published on October 27, 2012 | Beef, Veal and Lamb

In celebration of the end of the scholastic quarter, my son school puts together a  great  Fair.  Lots of fun activities for the children’s. Great get together for the parents.  As we all were abandoned by our little and not so little one’s, the parents had the opportunity to taste some fantastic Chili at the Chili Cook-off .   Each years,  parents present and serve their favorite recipe of  chili. The competition is fierce. The flavors are wonderful.  Creativity at is best.  Die hard chili lovers are in heaven here.

As I did not participate, I am very fortunate that my friends are willing to share their favorite recipes with me and all of you.

Today recipe is from my friend Jen S, and as you can see from the pictures below she was having a lot of fun making sure everyone tasted her chili.

Her chili was light with the perfect amount of spicy hot bite.  The beans were perfectly married with the meat. The peppers, onions, tender and tasty. The spices… just perfect for anyone like me that cannot handle the heat… I like the  fact that my taste buds were not killed by spices.  The heat exploded in my mouth after I was able to taste all the meat, beans, peppers. Love it and my sentiments were shared by quite a few parents.

Jen, thank you so much for sharing your recipe with every one at school, and now, with all of us around the world.

So, with no further ado here is Jen’s Goblin Grub.

Enjoy!!!

Giangi


 

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GOBLIN GRUB

By Jen S.

½ pound pinto beans, soaked overnight covered by 2” water

3 – 14 ½ oz. canned tomatoes

1 pound green peppers (seeded and coarsely chopped)

1 ½ tablespoon oil

1 ½ pound onions, peeled and coarsely chopped

2 cloves garlic, crushed (use more if wish, maybe 4 cloves)

½ cup parsley, minced

½ cup salted butter

2 ½ pounds ground beef chuck

1 pound ground lean pork

1/3 cup chili powder (I always use a bit more)

2 tablespoons salt

1 ½ teaspoons pepper

1 ½ teaspoons cumin seed – or ground cumin

1 ½ teaspoons Accent

Soak  the beans overnight in enough water to cover by 2 inches.

The next day, pour beans and liquid into a large kettle, cover and simmer until tender, approximately 1 hour. Make sure that the water does not boil out, add more if needed or until the beans are tender.

Add tomatoes and simmer 5 minutes longer.

Meanwhile in a large skillet sauté` the green pepper with the oil for 5 minutes. Add the onions, garlic, parsley and cook until tender.

In another large skillet melt the butter and add the beef and pork. Sauté` for 15 minutes.

Add the meat to the onion mixture. Stir in the chili powder and simmer 10 minutes.

Add the meat-onion mixture to the beans kettle. Season with salt, pepper, cumin seed and Accent. Simmer covered for about 1 hour.

Remove cover and continue cooking another 30 minutes, stirring occasionally. Add more water if needed to keep moist.

Skim fat from the surface and serve the chili.

Garnish:

Chopped Onions

Sour Cream

Shredded Cheese

Makes about 4 quarts. This chili also freezes beautifully, although there’s never any left to freeze.

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