Louisiana Home Style Chilli

4 - 5 pounds of ground beef
4 cans of Bush chilli beans
2 cans of Rotel tomato
4 large onions
3 bell pepper
1 pound bacon
5 tablespoons chilli powder
4 tablespoons cumin
2 tomatoes
2 garlic gloves
3 cups chicken stock or broth
4 tablespoons brown sugar
2 jalapeno - sliced
1 tablespoon cayenne pepper
4 bay leaves
1 teaspoon oregano leaves
3/4 cup corn mesa
3 tablespoons paprika

Fry bacon. Slice into small squares and set aside.

Brown ground beef in bacon grease. Season with some cumin, chilli powder, salt and pepper. Add to six quart stock pot together with chilli beans, Rotel tomatoes and bacon.

Fry diced onions and bell pepper then blend in with the beef mixture. Add sliced tomatoes.

Add the chicken stock.

Your gonna cook this for hours on low heat. I recommend placing a cast iron pan under the stock pot to keep the stuff on the bottom from scorching.

Cumin, paprika and chilli powder. I begin adding these after about and hour. Then slowly begin adding more of each ingredient until I get the taste I want. You can start with the specifications listed above but as you cook more of it you learn to blend the favors to your tastes. I think I have more cumin than most recipes. Be careful with the cayenne you can ruin the whole lot.

I happen to like chilli to be a little thick. That is why I have more corn mesa than most recipes recommend.

This chilli does not have any rules. Hell it even has beans in it. I don't want to send any of the Chilli Society over the edge but it goes great over rice too.

Bon Appetit

Sophia Kate Jan 11, 2007