Ask and you shall receive!

No one put anything yet?!! Jeez, okay here goes:

2 onions, chopped
6 cloves of garlic, chopped
1/4 good quality fresh chili powder
1/2 tbsp ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp cayenne pepper
1 tsp Mexican oregano - do NOT use the regular, Italian version
2 lbs ground beef
2 15 oz cans dark red kidney beans, drained and rinsed
1 28 oz can diced tomatoes
1 28 oz can tomato puree
oil for sauteeing

The best thing to use for this is a Dutch oven. Put it over medium heat and saute the onions, garlic, and all your spices for about ten minutes. The onions and garlic should be soft, not crispy so adjust the heat accordingly.

Increase the heat to med-high and add beef, one pound at a time,cooking it briefly, about three minutes for each pound, breaking up any big chunks.

Add beans and tomatoes and tomato puree and 1/2 tsp salt. Bring to a boil and then reduce the heat and simmer for about an hour until the chili is thickened. Serve hot with your favorite condiments.

oops, the quantity of chili powder should measure 1/4 CUP.

Also, this makes a lot - probably enough for 10 people.

I don't generally measure my spices and such for chili. I make a small-ish batch that feeds the husband and I with enough leftovers for a day or two.

So, with educated guesses at the quantities, here's my chili recipe:

1/2 lb. Chorizo sausage (the uncooked Mexican kind, not the cured Spanish one)
2 lb or so beef, usually sirloin, cut into 1/4 inch pieces.
1 onion, chopped finely
3-4 cloves garlic, minced finely
1/4 cup chili powder
2-3 Tb oregano
1-2 Tb cayenne powder
1-2 Tb cocoa powder
1 Tb ground cumin
salt to taste
1 large can tomato sauce (or crushed tomatoes)
1 beer
1 cup water

Mix the spices together in a small bowl and set aside.

Brown the sausage, then do the beef in the oil rendered from the sausage. Drain both on paper towels while frying the onion and garlic. When the onion and garlic is soft, add the meat back to the pot with 1/2 the spices. Stir to distribute the spices, then add the tomatoes, water, and beer along with a good pinch of salt. Reduce the heat to low and simmer for at least half an hour (45 minutes is better), add 1/2 the remaining spices and simmer for another 1/2 hour. Add the last of the spices and simmer for another 15-20 minutes. If you like beans, add a couple of cans of the bean of your choice in the last 20 minutes or so of cooking.

Yeah sorry I've been slow on this... today ended up being nice, so I went to the park, and then made the chili, and then watched the hockey game. It just ended in third overtime and now I'm going to sleep. I'll enter mine tomorrow.

ks I am game for any meal involving chorizo! Looking forward to trying it.

I lurve chorizo, especially queso flameado.