Bob's Chili Recipe

Bob Sellon's Chili-stew Recipe

If you've eaten it, you know why this page exists. Enjoy. - Bob

Ingredients: (makes about 6-7 bowls)

Amount Ingredient Notes

3 - 15oz cans beans (light/dark kidney, pinto, negro, white) Though I don't notice much difference in the flavor, lately I've been using one can of the black beans, one of the white and one of the regular kidney beans. Gives the pot some color.

1 - 28oz can diced tomato I just use the Market Basket brand diced tomatos. I'm sure theres a difference in flavor but the cheap one works fine for me. I prefer it with the whole tomato but most people like it mixed in more.

1 lb ground beef I usually go for the leanest ground beef I can get. I'm sure the fat helps the flavor but I think it kicks the "healthy-ness" factor down a couple of ticks. I'll also use ground turkey sometimes. The texture is slightly different when cooked but seems to hold together better than ground chicken.

1/3 cup/ 1 scoop sugar If you use sweetened beans (B&M, etc.), you won't need this but otherwise, I like the effect it has on the stew.

1 can corn Some folks have trouble digesting corn so you can leave this out if you like. I happen to like the flavor and like the fact that it adds color to the pot.

2 tablespoons chili powder The chili powder actually has a significant effect on the flavor of the chili. I use McCormick brand powder. This happens to be the only brand the carry at the grocery store I frequent but I do prefer the flavor over other brands I've tried (in emergencies only of course).

1 medium onion I normally just chop it up and toss it in with the beef while it cooks but I'll sometimes put some aside to add in raw. I like the flavor of the raw onion but am not crazy about the taste in my mouth for the rest of the day.

to taste Red pepper This is really the only hot thing I use in my chili. I adjust the amount of this depending on who is eating the chili but I do like to get it in the pot early so it has time to get to know the other ingredents.

to taste salt/bacon bits I used to put a bit of salt in the pot for edge but now I just throw a hand full of the bacon bits in. Brings a little more to the table, flavor wise, but is probably not very good for you.

1 can mushrooms Some people are "really" not into mushrooms so beware if you decide to add them in. Best to keep them as a side if you can. I don't taste a lot of flavor from them so you might not miss any cooked-in flavor from them. I'm sure the mushroom avocates would argue this point.

1 can water chestnuts I've had many requests for water chestnuts so I've encorporated them into the recipe. I hate the flavor of the liquid they come in so I rense them several times in can before chopping them up for the stew. Adds a nice texture and almost certainly better for you than red meat.

to taste cheddar cheese ..as a topping. I usually don't use it to keep the calories down but it's awesome.

to taste corn chips Essential as a side. I prefer Santitas

2 cups white rice Makes a nice mix in and will stretch the batch if you end up with too many customers. I use the Uncle Bens "Boil-in-bag" because I'm lazy.

to taste sour cream I like this a lot in my chili but have been leaving it out or using sparingly to keep the calories and lactose down.

Directions:
1. Chop the onion
2. Brown the meat in a frying pan with half the onion (optionally, save the other half for topping)
3. Pour tomatos, beans, sugar, corn, mushrooms, chili powder into a large pot (including the juice)
4. Heat to just below boiling
5. Reduce heat and simmer stirring frequently
6. Add to pot (don't drain).
7. Simmer for at least 1/2 an hour (more is better unless you are too hungry)
8. Serve topped with the cheese and onions (optionally, over the white rice)

Please note that the specifics of the recipe change constantly but this gives you the basic ingredients and quantities.

Also note that some of the quanties have been approximated. I actually use 2 palm fulls of the chili powder, for instance. I usually start with no salt and add it to taste. Some of the ingredients include salt sometimes so watch out. I prefer whole tomatos but my kids think it's gross so I usually end up using diced tomatos. Puree is ok for kids to. When making a large multi-batch, you may want some of each.

There are also a variety of things you can add in. My daugher Robin really likes water chestnuts. Beer or wine can also be nice. One quick shot of the beer is usually good enough. Too much and you'll take the edge off the chili so go lightly.

My apologies to the hard core chili chef's out there. This is by no means an authentic chili but I do get a lot of requests for the recipe.

Enjoy,
Bob

Amount	Ingredient	Notes
3 - 15oz cans	beans (light/dark kidney, pinto, negro, white)	Though I don't notice much difference in the flavor, lately I've been using one can of the black beans, one of the white and one of the regular kidney beans. Gives the pot some color.
1 - 28oz can	diced tomato	I just use the Market Basket brand diced tomatos. I'm sure theres a difference in flavor but the cheap one works fine for me. I prefer it with the whole tomato but most people like it mixed in more.
1 lb	ground beef	I usually go for the leanest ground beef I can get. I'm sure the fat helps the flavor but I think it kicks the "healthy-ness" factor down a couple of ticks. I'll also use ground turkey sometimes. The texture is slightly different when cooked but seems to hold together better than ground chicken.
1/3 cup/ 1 scoop	sugar	If you use sweetened beans (B&M, etc.), you won't need this but otherwise, I like the effect it has on the stew.
1 can	corn	Some folks have trouble digesting corn so you can leave this out if you like. I happen to like the flavor and like the fact that it adds color to the pot.
2 tablespoons	chili powder	The chili powder actually has a significant effect on the flavor of the chili. I use McCormick brand powder. This happens to be the only brand the carry at the grocery store I frequent but I do prefer the flavor over other brands I've tried (in emergencies only of course).
1 medium	onion	I normally just chop it up and toss it in with the beef while it cooks but I'll sometimes put some aside to add in raw. I like the flavor of the raw onion but am not crazy about the taste in my mouth for the rest of the day.
to taste	Red pepper	This is really the only hot thing I use in my chili. I adjust the amount of this depending on who is eating the chili but I do like to get it in the pot early so it has time to get to know the other ingredents.
to taste	salt/bacon bits	I used to put a bit of salt in the pot for edge but now I just throw a hand full of the bacon bits in. Brings a little more to the table, flavor wise, but is probably not very good for you.
1 can	mushrooms	Some people are "really" not into mushrooms so beware if you decide to add them in. Best to keep them as a side if you can. I don't taste a lot of flavor from them so you might not miss any cooked-in flavor from them. I'm sure the mushroom avocates would argue this point.
1 can	water chestnuts	I've had many requests for water chestnuts so I've encorporated them into the recipe. I hate the flavor of the liquid they come in so I rense them several times in can before chopping them up for the stew. Adds a nice texture and almost certainly better for you than red meat.
to taste	cheddar cheese	..as a topping. I usually don't use it to keep the calories down but it's awesome.
to taste	corn chips	Essential as a side. I prefer Santitas
2 cups	white rice	Makes a nice mix in and will stretch the batch if you end up with too many customers. I use the Uncle Bens "Boil-in-bag" because I'm lazy.
to taste	sour cream	I like this a lot in my chili but have been leaving it out or using sparingly to keep the calories and lactose down.