CAPE GIRARDEAU, MO (KFVS) - The weather still feels like summer, but it is autumn on the calendar. This week we're mixing up a pot of one of fall's favorite recipes: chili. Heartland Cook Patrick Abbott serves chili every day of the year. Patrick owns Cup 'n Cork in Cape Girardeau, and his chili is a staple menu item. It's a recipe Patrick says he's tinkered with over the years to develop a chili that's gotten rave reviews.
- 1.5 lbs. Lean Ground Beef
- 1 Large Onion (chopped)
- 3 Tablespoons Chili Powder
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Cayenne Pepper (or to taste)
- 3 teaspoons Garlic Powder
- 3 cans Diced Tomatoes
- 3 cans Chili Hot Beans
- 3 cans Tomato Paste
- 1/4 cup red wine vinegar
Brown ground beef and cook onions until translucent. Drain off any fat. Add dry spices and mix well.
In large pot or Crock pot, add browned ground beef, cooked onions, diced tomatoes, chili hot beans, tomato sauce and red wine vinegar. Stir well.
Simmer on low for at least 30 minutes on the stovetop stirring occasionally. If using a crock pot - add at least 1/2 cup of water allowing chili to simmer for at least 4 hours. Add an additional 1/4 cup of water for each additional two hours of cooking time.
Patrick's Tip: if you can make it ahead of time, do it. The flavors are really going to have a chance to come together.