From The Book – Milt’s Chili

Jul 21, 2009 by winjaw

(From the Little Black Dress): A few years ago, John found this chili place that beats all. And we talked about it so much that when my parents came to visit, my dad (Milt) demanded we go there. Well, we did, they loved it and we had a blast. This is our version of that chili. How hot you make it depends on what all you throw in. The kicker to this one is to throw it on spaghetti or even rice.

1 pound ground beef

3 cans (14oz) petite diced tomatoes

1 large purple onion, chopped

2 jalapenos, diced finely

4 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 tablespoon black pepper

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2 bottles of beer

3 good splashes to Tabasco sauce. John prefers Frank’s RedHot. And he tries to sneak a lot more in.

Salt to taste

More chili powder than you think

First, cook the ground beef in a large skillet on high heat, adding salt and pepper to taste and two good shakes of Worcestershire sauce. Drain off the grease. Using either the same pot or a large Dutch oven, pour in all of the above except for one of the beers. You can also use fresh tomatoes instead of the canned ones, which we like to do.

Bring everything to a boil. Correct and add chili powder as needed. Once it hits a boil, turn it down to a high simmer and let cook – the longer the better.

Continue to test the chili powder – here’s where the other beer comes in. The taster gets to clear his/her palate each time with the beer for another taste sample.

What makes this a little different is we suggest you serve it either over spaghetti or rice. As an added treat, have some shredded cheese or parmesan and diced jalapenos and onions on the side.

Honestly, if you think it’s missing something, then just add it.  And add it again.