Saturday, November 21, 2009

Finally a Chili That I Like

I have been experimenting with a variety of Chili recipes. I got this one from a friend and it was a hit. Great tasting chili with just the right amount of heat. Perfect for the big game. I may try this in a slow cooker next time. Anyhow here is the recipe. And although you may be tempted to eat this right away believe me let it chill over night and reheat. It gives the meat time to absorb all the wonderful flavours.

The Arrogant Chef’s Amazing Chili

1 pound ground beef
1 pound ground pork
2 tablespoon olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tablespoon and 3 teaspoons chopped green onion
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
1 cup water
4 tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Drain and discard any excess grease.

2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.

3. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

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