Captain Saicins Chili Food

ABSOLUTELY AWESOME BBQ SAUCE

Steps:

• In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

CANADIAN CHILI RECIPE

Steps:

• Melt fat, and brown meat, preserving the drippings in the pan and maintaining temperature at medium heat.
• Add onion and garlic, allowing onion to wilt somewhat.
• Add tomato sauce and tomato paste, mix well.
• Add seasonings, jalapenos and kidney beans, mix well.
• Add celery and allow celery to get to medium cooked texture.
• Add bell pepper pieces, and cook until only slightly crisp in texture.
• Serve with sourdough bread and crispy refridgerator dills.
• Enjoy!

LARGE GROUP CHILI

Steps:

• In a large pot put in all of the ground beef.
• Then fill with water to cover the beef.
• Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
• Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
• When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
• When meat is done, use a strainer to drain the meat.
• Leaving the meat to strain, finish chopping the vegetables.
• Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
• Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
• Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location.
• Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.