SPRINGFIELD TAVERN STYLE CHILLI

Springfield Tavern Style Chilli image

Provided by C. Rhoades

Time 4h

Yield 5 quarts, 15 serving(s)

Number Of Ingredients 25

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2 1/2 cups dried red beans
1 quart tomato juice
2 quarts water
4 dried cayenne peppers
2/3 teaspoon beef base
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/4 lbs beef suet
3 lbs ground round
1 cup textured vegetable protein
2 teaspoons salt
1 teaspoon sugar
1 teaspoon msg
1/2 cup mild chili powder
1 1/2 teaspoons ground cumin
1 teaspoon cajun seasoning
1 teaspoon ground cayenne pepper
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons ground oregano
2 teaspoons creamy peanut butter
1 teaspoon prepared mustard

Steps:

All spoons are mounded measurements, but no higher than salt would form. All spices are GFS brand. There's a lot of difference in combination seasonings (cajun seasoning, chili powder and beef base) from one brand to the next. I order the 5 pound mylar bag of unflavored textured vegetable protein from motherearthproducts dot com. It's a quality product in all respects.
Prepare the beans in a separate process.
Simmer dried beans in a covered pot (with beef base, dried peppers, cumin, salt and garlic pwdr) for 2 to 3 hours in a one to two mix of tomato juice and water.
Stir occasionally, adding more tomato juice/water mixture if needed.
The cooked tender beans should be swimming in a generous amount of broth.
Prepare the chilli by first rendering the suet in a little water on high heat in a 7 quart stew pot.
Once rendered into liquid, allow to cool some before skimming off any foam and adding the ground round.
On medium high heat, stir and mince until the meat's just fully cooked.
On low heat, add the remaining (meat prep) ingredients and mix well.
Finally, add your previously prepared beans and broth.
Return to medium high heat and stir until the pot comes to a low boil.
Set heat to warm and serve with oyster crackers and Tabasco sauce.