Hizzoner's was known for it's chili. Once, a couple that was traveling through the area stopped by for lunch 
and had our chili. They raved about it and said it was the best chili they had ever had. Of course I was flattered and thanked them very much! Well.......a couple of months later I received a letter from Bon Appetite Magazine with a request for our chili recipe! The couple liked it so much they requested Bon Appetite to use it in the front "favorites" section. I sent them the recipe and my instructions but they never published it. I still wish I knew the couple's names. I would have sent them the recipe directly.
But, anyway, here is Hizzoner's famous chili, it really is good. and had our chili. They raved about it and said it was the best chili they had ever had. Of course I was flattered and thanked them very much! Well.......a couple of months later I received a letter from Bon Appetite Magazine with a request for our chili recipe! The couple liked it so much they requested Bon Appetite to use it in the front "favorites" section. I sent them the recipe and my instructions but they never published it. I still wish I knew the couple's names. I would have sent them the recipe directly.Recipe By : Sitara
Serving Size : 10 Preparation Time :2:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried red beans -- small red beans
1 lg green pepper -- chopped
2 lg yellow onion -- chopped
28 ozs diced tomatoes -- in juice
1 1/2 qts beef stock
4 tbsps chili powder -- dark/hot
2 cloves garlic -- minced
1 tbsp dried parsley
1 tsp sugar -- if needed (depending on how acid the tomatoes are)
1 tbsp Tabasco sauce -- or more to taste
1 lb ground chuck -- cooked and drained
1 16 oz can chili con carne made with red beans or no beans
Commercially prepared chili con carne is used in this recipe as a seasoning and a thickener. Any good chili con carne is acceptable as long as it is made with red beans NOT kidney beans.
There is no need to soak the small red beans overnight. Cooking them in the beef stock makes a big difference in the taste and texture of the finished dish.
1. Brown ground chuck in skillet until all pink is gone. Place a colander over a bowl and drain ground chuck to remove as much fat as possible.
2. Put dried beans in your big soup pot and add beef stock. Bring to a boil.
3. Add to beans, green pepper, onion, diced tomatoes, chili powder, garlic, parsley, and Tabasco.
Add sugar if the tomatoes you use are very acid, this makes a big difference. Bring back to a boil.
Turn heat down to low. Cook, covered, on low heat until beans are almost done (fairly soft, about an hour)
4. Add drained cooked ground chuck and the can of chili con carne, stirring well to incorporate, and simmer slowly, uncovered, till beans are very tender and chili starts to thicken.
(about 1 hour).
5. Taste for seasoning, add more Tabasco if you like more bite, Check for salt.
Serve with toppings: chopped green onion, shredded cheddar cheese, sour cream, chopped black olives, whatever makes you happy. I love cornbread with my chili.
Note: any leftovers freeze beautifully.