Garlic Chili Recipe
Earlier today I mentioned on twitter that I was making chili and several people asked for the recipe. I make a variation of “Gilroy Chili” from The Garlic Lovers’ Cookbook, put together by the organizers of the Gilroy Garlic Festival in Gilroy, CA. My wife and I picked up copies of volumes I and II not long after we were married and have several favorite recipes from each.
The original recipe is from David B. Swope, although what I make is a slightly modified version, as follows:
- 4 cloves of garlic (at least), minced
- 1 sweet onion, diced
- 1 can stewed tomatoes
- 1 can Campbell’s condensed beef broth, undiluted
- 1 tablespoon chili powder
- 1 tablespoon cumin1 teaspoon salt
- 1 lb. ground beef
You can cook the whole thing in a single large skillet, which makes clean-up a breeze.
- Brown the garlic and onions in olive oil until tender.
- Add the meat, heat up the skillet and cook until done.
- Add everything else.
- Cover the skillet and reduce the heat to simmer.
- Cook about 45 minutes to reduce, stirring occasionally.
Serve by itself with good bread for sopping, or over rice. We usually get about 4 servings if we’re not stretching it with rice. It reheats well, so occasionally I’ll double the recipe and put some up in the freezer.