Tuesday, July 04, 2006
Welcome to Gator's Chili Page! If you follow these instructions, your chili will be the best in the USA.
Pick your ground beef from fat to lean. With chili, remember you need some grease for flavor. Keep in mind this is chili!
When choosing onions, my opinion is that you should use Vidalia onions. They are the best for making chili. Peel two leaves so you don't have any dry pieces in the chili because they float and look bad. Then dice the onions a uniform size and add.
The best chili to use is fresh green chili, preferably from Hatch, New Mexico. It's a little more work but it comes out great. Roast your fresh green chili in the oven or on your barbecue outside. That creates a chili atmosphere, too. You just want to heat them enough to make the skin turn loose from the meat of the chili. Then peel the skin from the chili. When this is done, use a good cutting board and a knife that cuts and feels good. Good cutlery is important to your chili. Dice 1/2 lb of peeled green chili and add.
Add 1 to 3 or more crushed red chili. Remember this is going to be your chili so add to your taste.
Two 303 sized cans of stewed diced tomatoes will be okay. If you like, you can use fresh tomatoes, add about a quart peeled, steamed, and diced.
Garlic and Salt
Use 1/4 to1/2 tsp of fresh minced garlic. Start with 1/4 tsp and work up to your taste. Salt to your taste.
There are many chili beans. I choose to use dark red kidney beans canned. It's probably hard to get fresh kidney or chili beans. If you use dry beans, you will need to soak them 24 hours and precook them so they will be tender enough for your chili. The only crunch should be oyster crackers!