Directions: |
Directions:If you have a gas stove, turn an eye on and place peppers directly on the eye to flame roast the peppers. If you have electric, put them in the oven on the top rack under the broiler, turning occasionally until all sides are roasted. While still warm, place in a zip top bag and set aside till cool to the touch. With a tea towel remove peppers and wipe burnt parts off of the peppers. Remove stem and seeds and small dice.
Small dice onion, garlic, and celery. In a saute pan on med high heat, add vegetable oil and add onions, peppers, garlic and celery. Saute until translucent. Once translucent, add 1/2 of the package of chili seasoning and a pinch of salt. Remove from pan into glass bowl and set aside. In the same pan add the ground chuck and brown. Once brown, pour off the fat and add the other 1/2 of the chili seasoning and lemon pepper. Stir to coat meat.
In a large stock pot, add sauteed vegetables, cans of beans, cans of tomatoes/sauce, browned meat, cumin, chili powder, paprika, salt, black pepper, cinnamon, chipolte sauce, and salsa verde and bring to a simmer over medium heat.
Open beer....and drink! Certainly you've worked up a mighty thirst by now. About the time it takes to drink one beer is the time you should wait to add the beer to the pot along with the Oreos(crushed). Yes, I know it sounds weird...but trust me on this one. This was derived from a "damn this needs something" moment that turned out fantastic.
Cook on low low heat for at least an hour (longer if you have the patience to wait), stirring occasionally to keep the bottom from burning. Serve with cheese, jalapenos, sour cream or whatever you like in your chili!
This recipe will feed a crowd...so you can cut it in half for a normal meal...or do as I do and have some storage containers ready and freeze it for that first cool day in the fall when you're so depressed summer is gone that you don't want to make dinner!!!! |
Personal
Notes: |
Personal
Notes: To say this chili recipe is a lifetime of work is a gross understatement. It's a combination of my fathers recipe, LOTS of trial and error, and being poor in college and needing something filling and cheap to make for a bunch of hungry college dudes still hungover at a football tailgate waiting to watch our Tigers play on a cool upstate SC morning. It does take a little time, but just like being Clemson fan...sometimes if you put in the time and add the right ingredients you just might get something incredible out of it.
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This recipe for National Championship Chili with beans is from