The Chef Upstairs

 

 

Super Bowl Award Winning Chili

Serves 10 to 12; Prep Time - 30 minutes; Cooking Time - 2.5 hours

Download Printable Recipe

Ingredients

  • 3 bell peppers (1 red, 1 yellow, 1green), diced
  • 2 carrots diced
  • 2 medium zucchini diced
  • 2 large onions, diced
  • 5 cloves garlic (diced fine)
  • 1 lb lean ground beef
  • 1 lb sirloin tip cut into bite size chunks
  • 1 lb chorizo sausage cut into bite size chunks
  • 2 tbsp olive oil
  • 1 bottle good beer (Keith’s India Pale Ale or whatever is in the fridge!)
  • 2 tbsp chili powder (2 for mild; 3 for medium; 4 for hot!!)
  • 2 tbsp mild Ancho chili powder (or more for taste)
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground oregano
  • 2 - 28 ounce cans of whole tomatoes (break up gently with your hands)
  • 2 - 19 ounce cans of kidney beans, rinsed and drained
  • 1 tsp brown sugar
  • 1 lime
  • 2 or 3 shots of Tabasco sauce (optional)

Directions

  • Combine all of the spices in a medium bowl and mix well
  • Using a large stock pot, on medium heat, sauté half of the diced garlic in 2 tblsp olive oil for 30 seconds, then add the onions with half the spice mix, for 10 minutes (stir frequently, watch the heat and don`t let the onions or garlic burn)
  • Add peppers, zucchini and carrots; cook for 10 minutes more
  • Add meat and cook until browned (about 10 to 15 minutes)
  • Add beer and bring to a boil; reduce to simmer and cook for 15 minutes
  • Set aside 1 ½ tbsp of the spice mix and add the remainder to the pot
  • Reduce heat to light boil and cook for 10 minutes
  • Pour canned tomatoes into a bowl and break up gently with your hands
  • Add tomatoes, remaining garlic and kidney beans
  • Bring to a simmer. cook for one hour on medium low heat stirring occasionally
  • Add reserved spice (1 ½ tbsp). Simmer for 20 minutes on low to medium heat, stirring occasionally.
  • Turn up heat to a light boil and add Tabasco pepper sauce if you like it hotter, salt to taste, add brown sugar and juice of one lime
  • Simmer on low heat until you are ready to enter this championship recipe at your next cook-off or to a group of hungry chili lovers.
  • Serve with a dollop of sour cream and shredded cheddar cheese

Note: it will taste even better if made 1 or 2 days before the big game!


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