Cooking Louisiana - Chili - by Jack

This is a simple recipe, but it takes a long time. I usually give myself 3 to 4 hours to complete it.  It's good flavor starts with the sauce preparation. To me the sauce is the basis for the final outcome no mater what seasoning you use. [Full Pictorial Version]

Cooking Stuff:

5 lbs Ground beef, chuck, venison, whatever you like. (See Note 1 below)
5 packages of chili mix (buy two different brands.. I like McCormick and the store brand.)
1 lg. onion chopped
1 Bell Pepper chopped
5 - 15 oz. cans of tomato sauce
1 - 15 oz. can stewed tomatoes (Cajun or Mexican)
3 bay leaves
3 toes of garlic diced (more if you like)
Vegetable or Olive oil to coat bottom of the pot (3 - 4 tbs.)
Salt and Pepper to taste
1/4 cup sugar (neutralizes the acid in the tomatoes)

On a medium heat sauté onions for about 15 minutes. Add stewed tomatoes, bell pepper and garlic and sauté for an additional 15 minutes or so. 

Start adding the tomato sauce a half a can at a time. Stir the mixture every 3 - 4 minutes so it doesn't burn (adjust your fire if needed). The reason for doing this is to cook the moisture out of the sauce, then, to "scorch" the sauce a little.  

Let's go on....
About mid-way through the sauce cooking ordeal you can brown the ground beef on the side. Drain the fat from it and set it aside. When finished add a little water to the browning pot and deglaze it to get the browned residue to mix with the water. Add the water to the chili sauce (more flavor). 

Once you're happy with the sauce add the meat and bay leaves, and, start adding a few cups of water at a time stirring well. Add the packaged seasoning one pack at a time along with a little more water. Add water until you like the consistency.  Add the sugar.

Continue to cook for 30 minutes then begin tasting. Add salt and pepper to your liking. Simmer an additional 30 minutes or longer. 


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