The Ultimate Chili Book by Christopher B. O'Hara

We have an annual chili cook-off at our church every year. We almost never win, because we like our chili spicy. And even though we throttle it back for the competition, it's still too much for most of the folks that are there. One that we have managed to make and it's been a huge success comes from The Ultimate Chili Book.

The Ultimate Chili Book is one that Joel and I picked up years ago, long before we went on the cookbook hiatus. It's a great little book. Tons of information about spices, beans and different types of recipes. We always go back to the same one, "Commander" Tim's Submarine Chili, it's got us a prize or two and been licked clean when served outside the chili cook-off.

I think part of the reason we like Tim's recipe it is because it's pretty simple, tasty, and has a good bang for your chili buck. And the spice can be modified without changing the overall flavor.

Now if you're not into meat or beans, there are also plenty of other recipes for your taste, as well as lamb and chicken. One of our other favorites includes prime rib. Normally, we just use one that's leftover from a previous meal and add it in right before serving to warm it up.

Do you have a favorite chili recipe?

"Commander" Tim's Submarine Chili by Tim Coleman

3 medium garlic cloves, minced
1 medium onion, chopped
2 tablespoons vegetable oil
1 pound ground beef
2 cups water
1 (8-ounce) can tomatoes
2 tablespoons chili powder (a blend of chiles and spices)
1 teaspoon ground cumin
1 teaspoon salt
2 teaspoons cayenne pepper
1 teaspoon sugar
2 cups corn
2 cups kidney beans
1/2 pound cheddar cheese (cubed)
rolls or crusty bread
3 squirts Tabasco per bowl

On the Side
Only a cold drink and a spoon; a napkin if you're lucky.
(Remember, those are some tight quarters on submarines.)

In a frying pan, saute the garlic and onion in vegetable oil. Mix in the beef. Pour in water until it's simmering. Add the tomatoes and seasoning, including sugar. Simmer for 1 hour. Dump in the corn and kidney beans. Simmer for another hour. Add the Cheddar cubes and simmer for 15 minutes more. Place a roll or crusty slice of bread in each bowl. Pour chili over the bread.

Shoot 3 squirts of Tabasco on to of each bowl. Give to your guests and pop in the first tape. Who's got the remote?

Serves 4 hearty souls, or 2 Navy SEALs

Comments

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