Chili that Rocks Recipe
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Category: |
Category: |
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Chili base |
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Ingredients: |
Ingredients: 3 (or 4) - 15 oz. cans of any beans (kidney, garbanzo, navy, or mix and match); or, 1 ½-pounds dried beans hydrated well overnight (check for pebbles)
4-28 oz cans chopped tomatoes w/puree
2 bottles dark beer
3 lbs. Ground round
1 lb Spicy sausage (no casing)
A half-package or whole package of bacon
3 large diced onions (white onions work well)
1 bunch diced scallion
1 small head of minced garlic (fresh not jarred)
6 fresh jalapeno chilies seeded and minced
Garnish recommendations (pick a few or many):
Diced avocado, shredded sharp cheddar, sour cream, lime wedges, cilantro, parsley, minced scallion, pepperonis, tortilla chips.
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Directions: |
Directions:Set a 6-quart or larger crock-pot on the counter. Add in the tomatoes and drained/rinsed beans and turn it on low.
Fry the bacon in a pan, drain, dice, and add to the crock-pot. Cook onion, scallion, and garlic in bacon fat until translucent, then add the chilies and cook until they too are soft.
and add to the onion and pepper mixture, cook for a few minutes then add to the crock-pot. Cook the beef and sausage in the same pan, drain, and add to the crock-pot. Pour in the beer, stir well, adjust recipe to a third beer for the chef, let the chili cook for a few hours at least, and then eat. Repeat as necessary. |
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Seasoning |
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Ingredients: |
Ingredients: 3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons paprika
3 tablespoons chili powder
¼-cup dried oregano
A pinch (or many) of cayenne
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Directions: |
Directions:While the onion and pepper mixture is cooking, dry-heat the combined seasonings in a pan until fragrant stirring and being careful not to burn. |
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Number Of
Servings: |
Number Of
Servings:2-3 days worth |
Preparation
Time: |
Preparation
Time:an hour or so |
Personal
Notes: |
Personal
Notes: This can be done in a large stove top pot instead of a crock-pot to have the meal completed in about an hour or two of cooking time at a simmer. Adjust the ratios of ingredients or change some ingredients to suit your tastes. In our house not everyone likes it fiery. What I do is take half of the chili and transfer to a second crock-pot to load it up with varieties of fresh hot peppers to make it really kickin’. One scotch bonnet or a couple Serranos will render half of this recipe into a pure screaming, flaming, and sweating fiesta. Pretty hot the day after too…the ring of fire....
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