Monday, November 3, 2008

Chili - For cold weather and football!

There's nothing like a hearty bowl of chili on a cold day on Football Sunday. And it's definitely good on a day where I was just doing chores around the house and cleaning! Throw everything in and simmer for a few hours. But the only problem was that I'd never cooked chili before, though from everything I've heard, chili isn't exactly the hardest thing to cook :P

After searching far and wide (there seem to be hundreds of recipes!), a buddy of mine offered up this nugget. With a few adjustments (more meat) and an extra dose of spices, I think I've stumbled onto something! So, after a morning and afternoon of chores, I was able to finally dig into the chili that was on the stove all day :)

Meaty, hearty chili

Serves : 6-8 people
Time : 20 minutes prep, 3-4 hours cook time

- 1 – 1.5 lbs ground chuck
- 1 lb pork, diced
- 1 lb beef chuck, diced
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1-2 Jalapeno peppers, chopped
- 4-6 garlic cloves, minced
- 2 (15 ounce) cans pinto/kidney beans, rinsed and drained
- 3 (8-ounce) cans diced tomatoes (or tomato sauce)
- 1 12-oz bottle dark beer
- 1 (14 ½oz) can beef broth
- 1 (6-ounce) can tomato paste
- 2 tbsp chili powder
- 1 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1-2 tsp ground red pepper (cayenne)
- 1 tsp paprika
- 1 tsp hot sauce (or more, depending on your spicy tolerance)
- Optional : 1/4 tsp cocoa

1. Cook garlic with some oil in a dutch oven or large pot over medium heat for 30 seconds until sizzling.
2. Add meat, cook through, add onion, cook another minute or so
3. Combine meat mixture, beans, and the rest of the ingredients. Reduce heat and simmer for 3 hours

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