Tuesday, April 6, 2010

Stovetop version of Obama's chili

This is based on the Crockpot version of the Obama family's chili that I first copied from Stephanie's blog. Here I have converted it back to something resembling the original recipe used by the Obama family, although I have definitely increased the spice level. It is still not hot by any sort of normal "chili-head" standards. But use your own judgment when adding spices; when in doubt, start with half of what I recommend and add more slowly until you find the right level for you. Or if you think it's too tasteless and wimpy, add MORE! :)

This makes a LOT of chili, because I'm using my 8-quart Dutch oven. If you are serving a normal-sized family and you don't want a lot of leftovers (we LOVE leftovers), you might want to cut this recipe in half.


2 can kidney beans
3 lbs lean ground meat
(beef, chicken, turkey or a combination)
2 green bell peppers, seeded and chopped
1 large onion, chopped
10 medium tomatoes or 8 large, chopped (include seeds and all)
6 chopped cloves of garlic
2 tsp cumin
2 tsp oregano
2 tsp basil
2 tsp turmeric
2 T chili powder
2 1/2 T Old Bay Seasoning
2 tsp salt
5 T red wine vinegar
Cooked white rice, if desired


Again, you'll need a large Dutch oven, otherwise cut the recipe in half.

I've increased all of the spices from the original recipe, and also increased the amount of ground meat (we like more meat than beans).

First, brown the meat in the Dutch oven on the stove top, and drain well. Add the two cans of red beans, liquid and all; set the heat at medium low and allow to simmer while you chop and add
the tomatoes, garlic, onion, and bell pepper.

Lastly stir in all of the spices and the red wine vinegar. Cover the Dutch oven and cook on medium-low for about 1 1/2 to 2 hours, stirring occasionally. If the chili seems to have a bit too much liquid, tilt the lid so that some of the steam escapes while cooking, but keep an eye on it.

Serve over white rice, if desired.

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