Sunday, February 13, 2011

The Arrogant Chef's Game Day Chili.

This chili has it all. Although there are many ingredients it is relatively easy to prepare and is made for slow-cooking. You can adjust the heat of the chili with the peppers, cayenne, and hot pepper sauce. I find if you let it slow cook on low for about 4 hours then you can adjust the seasoning to your taste and let it slow cook for about another 2 hours on low.

 The Arrogant Chef’s Chili

Adapted from Boilermaker Tailgate Chili by MIGHTYPURDUE22

2 pounds ground beef chuck

1 pound bulk hot Italian sausage

2 (15 ounce) kidney beans

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

3 jalapeno peppers, seeded and chopped

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder or more to taste

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

4 tablespoons Frank’s hot pepper sauce or more to taste

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoon cayenne pepper

2 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese


1.. Crumble the ground chuck and sausage into a hot pan, and cook until evenly browned. Drain off excess grease and transfer to large slow cooker.

2.Into a large slow cooker pour in the kidney beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, jalapeno peppers, bouillon cubes, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and cook on low heat for at least 5 hours, stirring occasionally.

3.After 3 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

1 comment:

The Food Hound said...

Corn chips with chili is something I've never tried but have read about a lot. I put my chili over cornbread. This looks really great! Nice depth of flavor!