Omaha Bob's Recipes
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Bob's Omaha Chili

  Base:
tomato sauce - 2 27-oz. cans
diced tomatoes - 1 28 oz. can
1 large diced fresh green pepper
2 medium diced onions
4 27-oz. cans, throroughly rinsed red kidney beans or black beans
2 lbs. lean ground beef/sausage
3 Tbsp. Beef Base

  Herbs & spices (to taste):
Mexican oregano
cumin seed (whole)
pure chili powder
paprika/smoky paprika
garlic (fresh is preferred, but powder or granulated is OK)
2 bay leaves
5 good dashes of Worscestershire sauce
1/2 C. inexpensive burgundy wine
Kosher salt
fresh cracked black pepper

     Optional:
jalapeno
cayenne pepper
Tabasco sauce
red pepper flakes

  Instructions:
Brown the meat, and drain off any fat. Add onions, green pepper, garlic, tomato sauce, beans and 
tomatoes, and bring to a high simmer. Then add small amounts of the spices. Cook at low heat until 
green peppers and onions are thoroughly cooked. A long, slow cooking time is best. Remember that 
boiling anything reduces the flavor of the spices. A low temperature and long cooking time infuses 
the flavors of the spices into the sauce. Then add more spices, including cilantro, garlic, salt and 
pepper, and burgundy, to taste. Start with only 1/2 the burgundy, in order to add flavor without 
the burgundy taste. Likewise with the Worcestershire sauce: add enough to flavor the sauce but not 
to draw attention to itself.  Add chopped fresh cilantro a few minutes before serving.  Optional:  
Add jalapeno/jalapeno in adobo sauce to taste.

Add the optional spices to your own taste. You'll know when you have sufficient spices, because not only
will you taste a complex chili, but there will also be a rich, distinct aftertaste at the back of your 
tongue and mouth.

Keeps well in the refigerator for up to a week. This food is easily frozen.

Divide the chili before adding beans, for chili without beans, and serve it over tamales or hot dogs. 

Serve with saltines, warm cornbread, warm sourdough bread or tortillas, or over corn chips. 

Substitute lentils for the beans and/or the meat.

Serve over pasta or Fritos with shredded cheddar cheese and chopped onions.

Versatility of chili is limited only by your own imagination!


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