Residing in the great state of Texas for nearly a quarter of a century, I picked up quite a few enhancements to Mom’s Hoosier Chili recipe. The alarms can and should be adjusted to accommodate various levels of gastronomical tolerance.
Stevarino's 4 Alarm Chili con Carne
- 2 lb very lean ground beef
- 7 T chili powder
- 1 T ground cumin
- 2 t paprika
- 1 onion, finely chopped
- 2 or 3 cloves of garlic minced
- 2 t salt
- 1 1/2 t cayenne pepper
- 1 cup day old coffee
- 2 T masa
- 16oz. cans V8
- 1 8oz. can stewed tomatoes (crushed, sliced or diced)
- 3 to 4 small diced serrano peppers or 1 to 2 jalapeno peppers (seed removal is recommended)
Simmer onions and garlic until onions are clear.
Brown ground beef and drain.
Combine onions, garlic and ground beef into a large soup pot.
Stir in the V8.
Mix all ingredients except cayenne pepper and masa.
Simmer 30 min.
Add as much pepper as desired.
Mix masa and 1/4 c warm water.
Stir flour mixture into chili.
Pour in a cup of day old coffee and stir.
Simmer for 20 minutes.
Add the diced peppers to taste as this step provides the 4th alarm.
Continue to simmer on low heat while occasionally stirring for at least an additional hour.
This recipe is a work in progress, so please leave your feedback to help develop this chili into a serious cook-off contender in any state.