When it comes to chili, I’m not picky, really. There have been very few chili recipes I’ve met that I haven’t enjoyed. That said, I know how some of you feel about chili, there are those who feel it isn’t chili if it contains: [insert ingredient here]. I’m just happy when you share your chili recipes with me. The following no tomato chili recipe is from my dear friend Sue Polinsky. The recipe originated from The Impoverished Student’s Cookbook with as Sue puts it, “many significant embellishments by. . . me”
Enjoy! (I’ve made this several times over the past few years and I recently asked her to send me the recipe. She changed her website and it no longer exists on the web). As with many chili recipes, this is a method more than an exact recipe. You will adjust the seasonings based on your preferences and tastes.
SUE POLINSKY’S “NO TOMATO” CHILI RECIPE
[There is a printable recipe below this one.]
For a large batch today, I used 4lbs of 93/7 ground sirloin, 3 lbs DRIED pinto beans, 2 medium
white onions. The rest is all spices including:
1. Black pepper
2. Chili powder
6. Ground red pepper
7. Minced garlic
9. I don’t cook much with salt; people can add it later.
Cut up onions.
Get a BIG pot (for this quantity)
Brown meat and onions together. I used 4lbs meat and added cut up onions.
Add garlic. I add a lot of minced garlic before the meat is fully browned. We consider garlic a vegetable.
Add chili powder (see picture)
The rest of the spices:
1. A lot of black pepper. Probably 3-5 T.
2. Shook cumin to cover the top of everything, thin layer.
3. Added 2x oregano to 1 parsley. Total 2-3T.
4. Shook ground red pepper 3-5 times.
Stick nose in pot. Pour in vinegar until you can smell it. That should be enough. Mix.
Pinto beans, added after spices
Add pinto beans that you have let sit overnight in plain water and then cooked in the morning.
They need to boil at least 45 minutes and taste one to be sure it’s done. If using canned beans, drain the beans, but KEEP liquid. Add beans using a slotted spoon, reserve liquid. Mix once, mixing too much mushes up the beans.
Add bean liquid so there is some liquid in the pot and taste. Adjust.
Let simmer a few hours.
*Chili Powder Photo Credit: Sue Polinsky
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