Perfect Chili
The secret to making fine chili is not to start by browning your meat. No matter how hard you try it will be lumpy. To have a good base to start with you add hot water to your ground meat to form a paste. Then add your ingredients and bubble slowly for at least an hour.
Below is a good starting point for flavors, you may tweak to suit your individual tastes.
Amount Measure Ingredient -- Preparation Method
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1 lb. hamburger meat
4 med onions -- diced/chopped
4 Tbsp mustard -- yellow
3 tsp sugar
2 tsp vinegar -- apple cider
2 tsp chili powder
1 cup catsup
salt -- to season
Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water
to make a thick mix. Stir until smooth.
Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as
needed with water or beer.
Variations include venison or ground turkey. You may also ask your butcher for coarse ground beef.
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