Tuesday, December 14, 2010

Halloween Chili

2 pounds ground meat (chuck, turkey, etc.)
1 pound Sausage, removed from casing (turkey, pork, etc. - I use "spicy Italian" varieties)
3 cans chili beans, drained
1 can "hot" chili beans
2 cans diced tomatoes, in juice
1 can tomato paste
1 medium onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 chili peppers, seeded and chopped (use whatever peppers suit your taste - jalapenos, ancho, poblano, etc.)
1 Tbsp. crumbled bacon (I just use bacon bits)
4 beef bouillon cubes
1/2 cup light beer
1/4 cup chili powder
1 Tbsp. Worstershire
1 Tbsp. minced garlic
1 Tbsp. oregano
2 tsp. cumin
2 tsp. Tabasco
1 tsp. basil
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. sugar
Fritos (garnish)
Cheddar Cheese (garnish)

Crumble ground meat and sausage in a large pot and cook until browned. Drain excess grease. Pour in chili beans (regular and hot), tomatoes and tomato paste. Stir well. Add onion, celery, red and green bell pepper, chili peppers, bacon, bouillon and beer. Add spices, stir to blend. Cover and cook over low heat at a simmer for 2 hours. The longer it cooks, the more the flavors blend and give it a really good taste. Taste after 2 hours and adjust as needed - if it's too spicy, add some sugar (or even some cocoa/chocolate chips if you have any on hand - sounds odd, but it works). If it's not spicy enough, obviously add more Tabasco or cayenne.

Serve topped with cheddar cheese and crumbled Fritos

No comments:

Post a Comment