I think chili is one of those recipes that everyone makes the best. My husband and I constantly fight over whose chili is better though he maintains his mother’s and his Grandmother’s still reign supreme. We were going to have a Chili Throw Down but I think that might be bad for our marriage…
I, of course, am SURE- beyond a shadow of a doubt- that my chili recipe is the bomb.
There are a few key players in this epic bowl of chili:
First, the beer.
Very instrumental to the rich flavors. I used a Troegs IPA. But I also like a dark lager in chili- whatever floats your boat- just make sure it’s a beer you’d love to drink.
If you’ve never used chili peppers in adobo, you might want to make them a new shelf staple. These are awesome in my chili recipe, of course, but they are also great in homemade BBQ sauce, pulled pork, and taco meat.
And last but not least, this unassuming little can of tomatoes and green chilies. They add a little extra sweet heat that isn’t too overpowering.
So here it is. My own chili recipe concoction. It’s a mix of ingredients and inspiration from many different chili recipes I’ve tried, including my MIL’s, FIL’s, husbands Grandmother, and even a bit of influence from Katie Lee
Joel whose cookbook I adore.
The Only Chili Recipe You’ll Ever Need:
1/4 cup olive oil
1 large yellow onion, diced
1 medium shallot, diced
7 cloves of garlic, minced
2 green bell peppers, diced
1 seranno chile pepper, diced with seeds
1 lb. ground sirloin
1 lb. chorizo sausage (if you can’t find this mexican ground meat, you can substitute hot italian sausage)
1 packet of low sodium taco seasoning (or 2 tablespoons of homemade)
1 Tablespoon chili powder
1 Tablespoon of cumin
a dash of cinnamon
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
2 chili peppers in adobo
1 can/bottle of beer
2 28 oz. cans of crushed tomatoes in juice/puree
1 small can tomatoes and green chilies
1 small can tomato paste
10 oz. frozen corn
In a large pot, heat olive oil over medium high heat. Add oinions, shallot and garlic and saute until fragrant. Add green peppers and serrano chile pepper. Meanwhile, brown ground meats in a large skillet and drain. Add drained, browned meat to onion mixture and cook for 5 minutes more. Add all spices and stir to combine. Chop the chile peppers in adobo and add (with seeds and the extra sauce on your cutting board) to the meet mixture. Add everything else except the tomato paste and corn. Bring to a boil and cook for 30 minutes. Turn down the heat and simmer for an hour or until you are ready to eat.
When ready to serve, turn the heat back up to medium high and add the tomato paste and corn. Cook just until corn is tender- about 5 minutes.
Serve in large bowls with lots of garnishes!
This chili freezes in gallon bags really well. When you are ready to eat it, just thaw it out on the counter or in the fridge for a day or so and pop a bowl in the microwave. My husband will take chili for lunch all the time- so good.