AMAZIN' BLAZIN' CHILI CON CARNE

Amazin' Blazin' Chili Con Carne image

Growing up in the south, I've always loved chili. It's one of the dishes my Daddy always made and the mushrooms are his special addition. We love to garden and most of my spices are those I've grown, especially the chilies. As an American Expat living in Australia, cooking is one of the ways I can keep South Carolina alive in...

Provided by Kimberley Stammers

Time 1h20m

Number Of Ingredients 19

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Ingredients

500 g minced or ground beef
1 pkg ranch dressing seasoning
4 cobs of corn (fresh)
1 can(s) la costeña pinto beans
1 can(s) mutti brand finely chopped pomodoro tomatoes
1 can(s) small pink kidney beans
1 can(s) large kidney beans
1 can(s) crushed tomatoes
1 bottle passata (700ml) or tomato sauce
KIM'S SPECIAL SPICE SEASONING INGREDIENTS (MAY ALSO BE USED FOR TACOS OR FAJITAS). PLEASE USE FRESHEST DRIED SPICES YOU CAN FIND.
2-3 tsp ground cumin
2 tsp whole mixed peppercorns
2 tsp pink sea salt
2 tsp sweet paprika - smoked paprika may be used for 1 of the teaspoons
2 tsp dried oregano
2 1/4 tsp dried garlic flakes - or powder
1 tsp dried onion flakes - or powder
1-2 small dried tabsco chili peppers. other chili may be substituted but must be dried to use in spice mix.
500 g mushrooms - whole, sliced, or chopped. your preference, as is the type of mushrooms. i prefer button and cut in half.

Steps:

1. **Note** Mushrooms belong with the fresh ingredients and are to be cooked with the beef in the next step. Not to be mixed with the dried spices. Place all dried spices (except ranch dressing seasoning) together in spice grinder and blend until fine and well blended. Put aside until needed.
2. In large, 5 litre or 1 gallon stock pot, place 1-2 TBSP olive oil. Turn up heat to medium-high and add beef and mushrooms. Cook until browned.
3. Turn heat down to medium and add Ranch dressing seasoning and 1/2 to 2/3 of Kim's Special Spice Blend - or as much as you dare! But, it's best to start with less than to be over seasoned because it can be very, very spicy especially with the dried chili peppers.
4. Add all beans and canned tomatoes plus 1-2 cans water. Passata is used to temper the spices and add that special tomato flavour! I use at least 1/2 the jar but often use all of it, depending on my mood. Some people like their chili more brown while others like theirs more red. So the passata or tomato sauce is what makes the difference.
5. Cut the corn off the cob and add to pot. Give it all a big stir. Bring to the boil, then turn the heat down to low or medium/low depending on your stove. Stir every 10-15 minutes, check seasonings. More may be added after the the first 15 minutes, if needed. Just remember that dried chilies will get a little hotter as they cook. Cook for at least 1 hour or until your chili is rich and thick. This will make about 3 1/2 litres or slightly less than 1 gallon of chili.
6. You may also add or substitute in black beans, black eyed peas, borlotti beans and whatever vegetable your heart desires (celery, onion, garlic, bell peppers, spinach, zucchini, carrot, etc.). More veg also means you may need to add more seasoning. To keep it from getting too hot I often just add more cumin and oregano to taste first, then go from there. I'm not much for "recipes" anymore as most of my cooking is done to taste - so this recipe was hard for me. But it is so dear to my heart I finally had to share it. It is also one of the ways for me to get hubby to eat many different vegetables in one meal. Once you're ready to serve a bit of grated cheddar cheese, a dollop of sour cream, and a few chives or sliced green onions to top off the bowl makes it even better. Serve with tortilla chips or saltine crackers and have at it "flat out like a lizard drinking" as my Aussie mother-in-law says.