Bake’s chili recipe

“Bake’s” Chili recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Bake's chili recipe is a hearty and flavorful dish that will warm you up from the inside out. Packed with tender chunks of beef, beans, and aromatic spices, this chili is the perfect comfort food for chilly evenings. The combination of smoky flavors and a hint of heat creates a delicious balance that will leave you craving for more. Whether you're hosting a game night or simply looking for a satisfying meal, Bake's chili recipe is a must-try.

Keywords: chili, recipe, hearty, flavorful, comfort food.

Bake's chili recipe details

Bake’s chili recipe, recipe Rating: 4.6
Number of votes:104

Ingredients

2-1/2 pounds lean round or rump roast, trimmed of fat and cut into 1/2-inch cubes or coarsely ground

1 cup pinto beans

1/4 cup olive oil

1 cup very finely minced onion

1 Tablespoon very finely minced garlic

1 large green or red sweet pepper, minced

1 large bay leaf

1 teaspoon oregano

3 Tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 Tablespoon paprika

2 fresh chili pods, skinned and minced

3 Tablespoons flour

1-1/2 quarts beef or chicken stock

2 teaspoons sugar

1/4 cup cracker crumbs, optional

Instructions:

Soak beans overnight. Cook in salted water until tender. Heat olive oil over low flame in large heavy sauce pan or Dutch oven. Add meat, stirring often until it loses its red color. Add onions, garlic, sweet pepper, bay leaf, oregano, chili pods, cumin, cayenne, black pepper, chili powder, and paprika. Stir well, cover pan, and simmer about 5 minutes. Stir in flour, blending well, then add stock and bring to a boil. Reduce flame and simmer 1 hour.

Stir in sugar. Drain beans and add without juice to pot. Simmer about 10 minutes longer. Add salt if needed. At this point, if the chili is too thin, you can add the cracker crumbs a little bit at a time until the proper thickness is reached. Enjoy!

Serves: 6