Family of N

The Professor’s Famous Chili

Posted in Recipes by Laura on February 4, 2009

Sorry I’ve been MIA lately. Savannah and I got another one of those brink-of-death colds, which she again endured far more gracefully than I. I had typed up a Menu Plan Monday for this week before I got sick, but had neither the foresight to schedule it ahead nor the energy to press the post button come Monday.

If I had posted that Menu Plan Monday, you would have seen this on the menu for tonight. To make up for not posting anything for a whole week and a half, I’m sharing the recipe for this divine chili — and trust me, you’re better off with this than with a year’s worth of my most witty, insightful, and fascinating posts.

We don’t make a spice mix for the long list of spices used after the beef is browned, because the fresh-ground cumin and cloves (especially the cloves!) are the real secret to this chili. We grind ours in a coffee grinder, which, ironically, has never seen a coffee bean in its happy existence.

The Professor’s Famous Chili

  • Homemade Taco Seasoning
  • 2 pounds ground beef
  • 28 ounces canned, seasoned chili beans (or 1 1/2 cups dry pinto beans, plus chili powder, paprika, onion powder, garlic powder, and a bay leaf or two)
  • 2 quarts tomato juice
  • 1/2 teaspoon oregano
  • 1 heaping teaspoon whole cumin, ground
  • 1 heaping teaspoon whole cloves, ground
  • 1 1/2 Tablespoons chili powder, plus extra
  • 1 Tablespoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon kosher salt
  • 1/6 teaspoon cayenne pepper
  • 1/4 teaspoon ginger
  • garlic powder
  • some pepper

1. If using dry beans, soak overnight, then simmer in water with seasonings for four hours.
2. Season ground beef with a coating of the taco seasoning mix. Brown in a large pan.
3. Drain the beans and the beef. Combine with tomato juice and other seasonings in a medium or large stockpot. Simmer for 2 hours or more.

Serve with shredded cheese (we like colby jack) and corn bread or crumbled tortilla chips.

Advertisements
Tagged with: ,

2 Responses

Subscribe to comments with RSS.

  1. Harmony said, on February 5, 2009 at 11:29 am

    Heh. Our coffee grinder has never seen coffee, either. But it sure has seen a lot of cumin, dried peppers, flax seeds, etc.

  2. Secret Ingredients « Family of N said, on February 6, 2010 at 7:53 am

    […] Bay leaves are a great addition to chilli. We have started putting them in with the beans while they are cooking, and adding some of the bean […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: