Penzeys Chili 9000...

Had to share; Ann-Marie made this terrific chili the other night, never had better and I'm a chili fan. The Penzeys 9000 Chili spice makes a difference; you need it for this.

This is Ann-Marie’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.

http://www.martialtalk.com/forum/showthread.php/99812-Best-Chili-Evar

• 2 1/2 lbs. beef short ribs, bone-in
• 3-4 TB. CHILI 9000, divided
• 2 lb. chorizo sausage
• 1 large onion, minced
• 1 tsp. dry MINCED GARLIC
• 1-2 tsp. salt (to taste)
• 2 14.5 oz. cans crushed tomatoes
• 2 14.5 oz. cans diced tomatoes
• 2 14.5 oz. cans puréed tomatoes
• 4 Cups water
• 1/2 Cup chopped fresh cilantro
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• Preheat oven to 375°. Wash short ribs, pat dry. Rub on all sides with CHILI 9000, using about 1 tablespoon. Place on a foil-lined baking pan. Bake at 375° for 1 hour. Remove the casing from the chorizo sausage and place in the pan with the short ribs for the second half hour of cooking. This removes a lot of fat from the meat and gives the chili great flavor. Remove the meat from the oven and place in a large stockpot. Add the onion, remaining CHILI 9000, GARLIC, salt, tomatoes and water. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes. Spoon off the fat (if any) as it rises to the top. Half an hour before serving, remove the beef short ribs from the pot, cut the meat into bite-sized pieces and place back in the pot. Discard the bones. Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.
  
  Prep. time: 10 minutes
  Cooking time: 3 hours, 15 minutes
  Yield: about 3 quarts