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Wildfyre Chili Recipe .pdf


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Wildfyre Chili
Ingredients























1 pound ground beef (or whatever meat you prefer)
1 (46 fluid oz) bottle of tomato juice
1 can of diced tomatoes (I use Del Monte Diced Tomatos Zesty Chili Style)
¼ cup ground chili powder (if you want it less spicy, use only 2 tablespoons)
1 tablespoon ground cumin (if you want it less spicy, use a teaspoon and a half of
ground cumin instead)
1 onion, chopped (I prefer red onions but it’s personal preference)
4 cloves of garlic, chopped
1 (15 ounce) can of pinto beans
1 (15 ounce) can of black beans
1 (15 ounce) can of kidney beans
1 (15 ounce) can of Great Northern beans
1 tablespoon chopped fresh parsley or 1 ½ teaspoon dried parsley
1 tablespoon chopped fresh basil or 1 ½ teaspoon dried basil
1 ½ teaspoons of garlic powder
1 ½ teaspoons of onion powder
1 teaspoon ground cayenne pepper (It depends how much spice you want. Add more or
less depending on your spice preference. I usually add more.)
Peppers, chopped (Again, this varies depending on how much spice you want. I love
spicy so I usually use 3 or 4 jalapenos and 2-4 of whatever other spicy peppers my local
store has depending on the season. If you don’t like spice, you can just use green bell
peppers or other mild peppers.)
Optional: Bacon. Some people prefer to add a few slices of bacon to their chili. It’s up to
you. If you do, cook up however many slices you want and break/cut them into pieces
and toss them in.
Optional: If you want to add even more spice: Chili paste! It can definitely add a kick so
don’t add too much. I was foolish the first time I used it and poured the entire bottle of
paste in the chili and it was so hot I could barely eat it and ended up having to throw
away that batch.

Steps

1. Either use a slow cooker or a pot on the stove for the chili. Have a pan
on the stove to cook the meat. Turn the heat on for both.

2. Cook the meat with the chopped onions and chopped garlic. Drain the
excess grease (or don’t) and pour the cooked mixture in the pot.

3. Drain and rinse the beans (or don’t, it’s personal preference), and add
them to the pot.

4. Add all the other ingredients to the pot and stir.

5. Turn the heat up so it starts to slightly boil and cover the pot so the
water doesn’t escape. Don’t let it boil for more than 15-20 minutes.
After that turn the heat down so it’s low and let it simmer for at least
another hour. I like to let mine simmer for about 2 hours but again, it’s
personal preference. If you lost too much liquid, you can add more
tomato juice (if you have another bottle) or water. If it’s in the slow
cooker, you can let it cook all day if you want or just a few hours.

6. Add salt and/or pepper to taste. Eat and enjoy.

7. Fun fact: If it’s too hot, eat or drink something with dairy in it because
dairy has capsaicin which gets rid of the heat.


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