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In this video, Betty makes her one-of-a-kind chili recipe. It is a favorite among friends and family, and it is unique!
Tags:Chili with Beans Recipe,beans chili,beans recipe,bettyskitchen,chili recipe,cooking tips
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Chili with Beans Recipe:
Hi I’m Betty and welcome to Betty’s kitchen. Today I’m making Betty’s family favorite chili. My husband and I have been making chili for the almost forty years that we have been married and actually my husband was the first one of us to make chili. He was studying to be a lawyer at the time not to be a chef and it took him all day to make the chili then I was off teaching mathematics and coming home from a job on a cold day it was really great to have that chili made.
Over the years we’ve adopted our recipe to the part where you would not recognize that it was the original chili that my husband made. So I’m going to show you the chili that I’ve made for the last several years after getting it refined to a point where I think I can’t do any better. I want to show you that chili.
So it starts with, actually this is hard but browning some ground beef but I think for the efficiency of this demonstration I’m going to start by using my large pot and emptying out these containers which have pinto beans, there are four of them that are pinto beans, this will be approximately 16 to 15-ounces, something like that and then one container of refried beans. The reason for doing that is that it gives some thickness to the chili, you don’t have to mash down the beans in order to get that thickness. It will cook a long time so just normally it will thicken up but this helps a little bit.
Also I’m not really big on putting a lot of tomato sauce in chili. It’s just my own personal taste and you might feel differently about it but I have a small can here of tomato sauce and I really only use one half of it. But I do a lot of tasting during the day and if I think hmm, that could use a little more tomato sauce, I go ahead and put it in. so let’s start filling this and we’ll have that heating while we’re doing the browning of the ground beef. So I have my first can of pinto beans.
With that, actually one more, try to get it half way. And this might stick and burn if I didn’t add some water so I’m going to start with two cups of water add it in here and that’s not the final say on the water because typically during the day, if it cooks down and looks a little bit dry and not quite soupy enough, then I’ll add more water but I’ll keep you informed as we finish this recipe as to how much water is used but I want a nice amount at the beginning so I can feel free to put this on the stove and let it cook nicely and not worry about it going dry on me before I get the other ingredients added to it.
So let’s turn around it nicely everything is blended, let me move it over here turn on the heat and I’ll just leave that spoon in there for now later on probably I’ll just set the spoon aside but I’ll keep it handy in order to stir it occasionally. What I have here are two pounds of lean ground beef, you might like the taste better if you used just a regular hamburger or something that is more fatter than this but I’m always fat conscious so I’m making mine with lean ground beef, it’s four percent fat, and I’m putting two pounds in to a deep skillet. It’s kind of a wok style skillet and this, do need to be salted before they are cooked so I’m going to use one teaspoon per pound so that’s one teaspoon for the first pound and one teaspoon for the second pound.
And I’ll be stirring that all together so that I can incorporate and I’ll show you how to start getting these separated out because it’s really kind of important. Let me start browning these over in the oven and I’ll see that in few minutes.
The ground beef is all cooked and ready, you can see it did give a little bit of juice but it does not look fatty, it’s not like it has a lot of fat on the top so I’m going to actually keep that because I’ll be adding my spices and my onions in here and I think that it will be nice to absorb all of that. You can see that the bean mixture is nice and bubbly back here, it’s ready to receive what I finish with on my ground beef mixture, I have the too medium onions setting out and I used an electric kitchen chopper just a small chopper to get these finely chopped, they’re not extremely finely chopped but since you like that, so we add those and there’s one thing that I forgot to tell you about and I’ll write it here again, it is chopped garlic and that’s one of the important parts of the flavoring here.
So we’re going to open this and let me see if I can find the spoon or a fork, so used a good amount here and I used just the can minced garlic, that’s about one teaspoonful, and so now the teaspoonful. So at least that much and I might adjust later on. I think actually, I’ll put it like another teaspoonful, probably three teaspoonfuls of garlic for the amount of the chili I’m making today which is quite a lot, three teaspoonfuls of minced garlic. Now we want to keep stirring this in the pan It just stick and likewise these as if bubbling, should be start occasionally otherwise there might be a ring around the bottom where it’s stuck and it might turn brown and it might flavor the chili in a way that you don’t want.
So we’ll be stirring that around but I’ll have some additives. I talked about the chili powders and I have four of them. You might wonder why I use four of them, it doesn’t matter what brand they are but I use one tablespoon of each one to get started, that doesn’t mean that’s all I will add, I will taste it and maybe make adjustments so I have put one table spoon of each one of these in to this container it’s going to go in to the meat mixture. And the reason we’re doing this is that if you look at the ingredients on chili powder, they vary from one brand to another. So if you want to get a really good blend of flavors try more than one brand.
Then we have one teaspoon of cumin, it’s a great spots to use for Mexican salad foods, great for chili adds a subtle hint of flavor. And then the last thing, I wait on this until I get these combined, so I’m going to just cook this for a minute, come back and combine it add the brown sugar and then It’ll be ready to cook all these.
I’ve been cooking and staring around on meat mixture for about ten minutes and everything is all blended and that juice that was left has soaked up all of those flavors. So it’s kind of nice to have the low fat ground beef so that you a little bit of juice that comes out but it’s not fat. It might have a little bit of fat in it but not much. I’m turning that off and then I combine with my bean mixture so on the fact burner the stove I’ve got that combined and then I mentioned my last ingredient I add at the very end and that is one quarter cup of brown sugar. This just gives it a little unusual flavor that people always comment on and think, well that’s a little bit different but it is and we enjoy it a lot. So you can also adjust on the amount that you want. Now this looks pretty thick to me so I think I’m going to add two mare cups of water, so as I go away, I’m just telling you, I’m going to add two cups of water and just let this sit on the back burner, I’ll come and stir it occasionally it will cook four to six hours. And I will be back to show you the end result.
Cook the chili for four hours; I did add two cups of water into the chili about two hours into the cooking. You can see the texture that it has. This is about the thickness that you want to end up with and the force of cooking allows all those flavors to blend. So I’m just going to serve this up in to sort of mug like cup and if you like more sauce and lift down and get more sauce if you like more of the bean and meat mixture then you can do that. So we have a nice serving of steamy hot chili. I like to serve it with sharp cheese sliced and saltine crackers, nice and crisp and fresh. So I take a few on a plate and I take my mug of chili and lot’s of ice water to come dress with the chili and it’s a great meal for a snowy winter day.