Mrs. Wiggy's Best Chili Evar

Had to share this, it's too good to hide away. The Penzeys 9000 Chili spices make a difference, you really need them:

This is Mrs. Wiggy’s version of Carroll Shelby’s chili recipe, found at food.com. I usually serve this over regular white rice, but it can go over Fritos, corn bread or even spaghetti. Penzeys Spices has a great catalogue for ordering, and there’s a shop in Beverly Hills, MI for us locals.

Improved CS Chili Recipe
2 lb. ground chuck (coarse ground, if possible)
1 8-oz. can tomato sauce
12 oz. beef stock
1 Tb. Penzeys Chili 9000 spice mix
2 garlic cloves, finely chopped (OR ½ tsp. garlic powder)
1 onion, medium, finely chopped
1 ¼ tsp. oregano (Mexican, if possible)
½ tsp. paprika
1 ½ tsp. ground cumin, divided
1 tsp. salt
1 to 1 ½ tsp. chipotle chile powder
2 c. Monterey Jack cheese, grated

1. Place a heavy 3-qt. (or larger) pot over medium-high heat. Place the ground beef in the pot and break up any lumps with a wooden spoon.
2. Immediately add the tomato sauce, stock, Chili 9000 spice mix, garlic, onion, oregano, paprika, 1 tsp. of the cumin and the salt. Stir well to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
3. Taste and adjust seasonings, adding the chipotle chile powder. Simmer, uncovered, for 45 minutes longer.
4. Stir in the cheese and the remaining ½ tsp. ground cumin. Simmer 30 minutes longer, stirring often to keep the cheese from burning.

sounds good, love the fresh ingredients and real spices, too. I like to take a pot or skillet of chili that's already cooled and pretty thick and pour cornbread batter on top, put it in the oven and let it bake. Tastes great, and presents well, too.

Mrs wiggy says sounds good, thanks!

Wigwam Jones said:

Mrs wiggy says sounds good, thanks!

Click to expand...

I actually meant already cooked not cooled. Pouring the cornbread batter onto hot chili is better, actually, so it heats and bakes evenly. Can be done in individual, oven safe bowls and such, too, if the sides are high enough.

I stopped reading when you put tomato sauce in your chili.

Prolly is even better the next day-If there's any left. (grin)

rnorton said:

I stopped reading when you put tomato sauce in your chili.

Click to expand...

Sounds like a good recipe, but are you thinking what I'm thinking, that whole canned tomatoes would be a better choice? Mark

Sandy G said:

Prolly is even better the next day-If there's any left. (grin)

Click to expand...

Even if it's all gone. There will be reminders.


Turns me into a pro mud slinger.

markd51 said:

Sounds like a good recipe, but are you thinking what I'm thinking, that whole canned tomatoes would be a better choice? Mark

Click to expand...

yeah, I just use these and crush them with my hands as I put them in. That and fresh garlic is a must, garlic powder is terrible stuff, not even close.