Thursday, February 27, 2014

Tom's Adaptation of Paul Newman's Chili from Chris

Tom's Adaptation of Paul Newman's Chili
 
Our friend, Chris, made Paul Newman's chili for us one time when we were visiting for dinner.  We liked it very much, so asked for her recipe.  It is an incredibly easy recipe to make.  Just allow for sufficient cooking time for the flavors to really come together.

And of course, not leaving well enough alone, I have modified the recipe, but ever so slightly I think, for the better.

As the snow is coming down here and the outside temperature hovers near zero, a tasty bowl of chili sounds pretty good.  I encourage you to try this no matter the weather conditions.

      ----Tom


Paul Newman's Chili

2. T. cooking oil
2 c. onions, diced
3 cloves garlic minced
1 green pepper, chopped (Chris uses red)
2 # lean ground beef ( Chris uses venison)
2 c. kidney beans (Chris uses light red - 2 cans)
1 32 ounce Newman's Spaghetti Sauce (Chris uses Sockarooni)
2 -3 c. water - I used one 12oz bottle of beer plus one cup of water instead
2 -3 T. ground chili
1 t. ground cumin
salt and pepper, to taste
1 c. chopped celery
1 can corn
1 jalapeno pepper diced
In a cooking pot saute onions, celery, garlic, and pepper in oil over medium-high heat.   This will take about 10 minutes.
Add beef and brown. This will take another 7-10 minutes.
Now add the dry spices: chili powder and cumin.  Stir well.

Next add the jar of Paul Newman's sauce.  I do think the Paul Newman's Sockarooni Sauce is the best choice because it is a bit spicy without being overly so.
Now add the bottle of beer, water and kidney beans and bring the mixture to a simmer.  Taste test, and if necessary add salt and pepper. 
Simmer uncovered for one hour.  Stir frequently.


Now add the corn and simmer 1 hour more uncovered.

Garnish with any combination of sour cream, fresh tomatoes, jalapenos, shredded cheddar cheese and Fritos corn chips.

This is a meat-rich thick chili.  Just great on a cold winter's day.  And...it is really good the next day as well as a leftover.

Enjoy!

    ----Tom


No comments:

Post a Comment