A few of my friends asked for my Award-Winning Chili Recipe. (In this case, “Award-Winning” means “was judged slightly better than two of my co-workers’ chili.) So, here you go. Makes approximately a whole lot of chili.
- 2 tbsp butter
- 2 tbsp olive oil
- 2 red bell peppers
- 1 green bell pepper
- 2 jalapeno peppers
- 2 poblano peppers
- 2 medium yellow onions
- 8 cloves garlic (minced)
- 2 lbs ground beef
- 1 lb sirloin (1/4 inch cubes)
- 1 lb hot Italian sausage
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp chili powder
- 2 tsp Black Dust Coffee Rub
- 1 tsp Pig in the Box Dry Rub
- 1/4 tsp Ghost Pepper Salt (or more to taste)
- 1 package McCormick’s Chili Mix
- 1-6 oz can tomato paste
- 1-bottle of Guinness
- 1 cup of beef stock (or chicken)
- 4-14.5oz cans of diced tomatoes with chilis
- 1-40 oz can of black beans
- 1-40 oz can of dark red kidney beans
STEP 1: Make sure you have most of the ingredients listed above. If you don’t have a particular ingredient substitute something else. This is chili. What’s a garlic clove or tomato brand among friends?
STEP 2: Prepare to defend yourself if any of your friends see you using a package of chili mix. I had some out on the counter once just to be funny. It smelled pretty good so I threw it in. When people ask what’s in it you can say “oh, I just threw some stuff into a pot with a package of chili mix.” Plus, I figure what could it hurt to have more spices, right?
STEP 3: Begin to question why you are following a recipe that ends each step with a question.
STEP 4: Time to get serious. Roast the peppers. I roast mine over charcoal. Gas grills or ovens work too. I like the extra layer of flavor charcoal adds. Roast the heck out of them. Make sure they are scorched all over. After they are nice and charred put them in a sealed container while you open cans of tomatoes, measure spices, and drink one of the extra Guinness (Guinnesses? Guinni?…you have to buy 6 at a time, and this recipe only calls for one. If you don’t drink them they’ll go bad. Plus, Guinness prevents scurvy). Give the peppers about 20 minutes, then remove the skins, seeds, and chop. Use gloves. Set aside.
STEP 5: Caramelize onions in the butter and olive oil. About 15 minutes over med-high heat. Add the peppers. Stir in for about 2 min. Add garlic and saute for another minute.
STEP 6: Add the meat and brown. (Unless you have a big freaking stock pot, you may have to do this in batches. If so, no worries, just brown, cover and set aside.) Brown until meat is cooked through. Try not to break up the sausage and the ground beef too much. Then combine with the veggies once your done.
STEP 7: Drop in the spices. This should probably be called Overkill Chili. Some of the spices required are also in the rubs used. It’s okay…I’ve determined that you can’t have too many spices in a big pot. If I ever disprove this theory I’ll update. Stay tuned.
The Black Dust Rub and Ghost Pepper Salt may be obtained at the Savory Spice Shop. Check them out. Awesome stuff. The Pig in the Box Dry Rub can be purchased though the attached link and used on anything. Well, not anything; but, it’s really versatile. Order some today. Tell ’em Mike D sent you.
Stir in spices for a couple minutes. If you don’t have one of these, no worries…again, try something else. Experiment. Everyone has a secret chili ingredient. Those are mine. Except I’m horrible at keeping secrets. Figure out yours. NOTE: Experiment with the Ghost Pepper Salt. I don’t cook with anything I haven’t tasted. Shortly after purchasing I put a little of the rub on my tongue. It was really tasty…for about 20 seconds…then I rethought a lot of my life’s decisions that led me to that point in time.
STEP 8: Add tomatos and tomato paste. Stir in for 2 minutes. Stir in beer and stock. Bring to a boil for a few minutes. Then, drain the beans and add them. Reduce to low heat and simmer for a few hours.
Serve with chili stuff.