Grammies Secret: Unlocking Old World Beef Chili Flavors

Thank you all for checking out this episode!
Grammie's "Old World Chili" Recipe:
This recipe is all about fresh flavors and a slow, loving simmer, keeping all that rich goodness in the pot, just like Grammie used to make it!
Yields: Approx. 6-8 servings Prep time: 20 minutes Cook time: Minimum 2 hours simmer
Ingredients:
• 1 large Yellow Onion, diced
• 2 large Hungarian Hot Wax Peppers, diced (adjust to your spice preference)
• 1 large fresh Tomato, finely diced (no canned!)
• 1 lb 80/20 Ground Beef
• 2 (32 oz) cans Dark Red Kidney Beans, rinsed and drained
• 1 pack (approx. 13-14 oz) Beef Kielbasa, cut into half-moon slices
• Salt and freshly Ground Black Pepper (for browning beef)
• Dark Chili Powder (generous amount to taste, this is a main flavor!)
• Large pinch Hungarian Paprika
• Small pinch Cumin (just enough to make a subtle background note, as if you're just showing the cumin container)
Equipment:
• Large, heavy-bottomed chili pot or Dutch oven with a lid
• Cutting board and sharp knife
• Spatula or wooden spoon
• Can opener
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Procedures:
1. Prep Vegetables: Dice the yellow bell pepper, Hungarian hot wax peppers, and the fresh tomato finely. Set aside.
2. Brown Ground Beef: Place your large chili pot or Dutch oven over medium-high heat. Add the 1 lb 80/20 ground beef. Season it generously with salt and freshly ground black pepper as it quick-browns. Break up the beef with your spatula as it cooks.
3. Season & Continue: Once the ground beef is fully browned, do NOT drain the beef fat. This fat will add a rich flavor to your chili!
o Sprinkle in a generous amount of dark chili powder directly into the pot with the browned beef and its fat.
o Add a large pinch of Hungarian paprika.
o Add just a small pinch of cumin – enough to recognize the container, but not to overpower the other flavors. Stir well to combine the seasonings with the beef.
4. Add Vegetables & Kielbasa: Immediately add all the diced yellow Onion, Hungarian hot wax peppers, and fresh tomato to the pot. Stir well to combine. Next, add the beef kielbasa slices.
5. Add Beans: Pour in both UN-drained cans of dark red kidney beans. Stir everything together gently.
6. First Simmer (Covered): Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour.
o Stir occasionally to prevent sticking and ensure even cooking.
o Taste the chili periodically and adjust the salt and pepper if needed.
7. Second Simmer (Uncovered to Thicken): After the initial covered simmer of at least 1 hour, remove the lid from the pot. Continue to simmer uncovered for at least another hour (or more).
o This uncovered simmering phase is crucial for the chili to thicken to your desired consistency. Stir more frequently during this stage to prevent sticking as the liquid reduces.
8. Final Check & Serve: Ensure the chili has simmered for a minimum total of 2 hours. Once it reaches your preferred thickness and all the flavors have melded beautifully, it's ready to serve!



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