Friday, February 5, 2010

We're only two days away from the biggest football game of the year and if you are thinking about what to serve, I am offering up my personal Chili recipe. It's not too hot and not too mild, uses chorizio sausage, ground beef and chunks of beef ....and the spicing is amazing.

Greg’s FAW Chili
3 bell peppers (1 red, 1 yellow, 1green), diced
2 large Vidalia onions, chopped
3 cloves garlic (finely chopped); more if you like garlic
1 lb lean ground beef
1 lb sirloin tip cut into bite size chunks
1 lb chorizo sausage cut into bite size chunks
2 tbls olive oil
1 bottle ale (Keith’s India Pale Ale or whatever is in the fridge!)
3 tbls chili powder (or more to taste)
3 tbls mild New Mexico chili powder
1 tbls ground cumin
1 tbls ground coriander
1 tsp ground oregano
1 28 ounce can of diced tomatoes
1 28 ounce can of tomato sauce
1 28-ounce can of kidney beans, rinsed and drained
1 tsp brown sugar
1 lime
2 or 3 shots of Tabasco sauce (optional)

· Sauté onions in 2 tbls olive oil with half the chili powders, cumin and coriander over medium heat for 10 minutes
· Add peppers and cook for 10 more minutes
· Add meat and cook until browned (about 10 to 15 minutes)
· Add beer and bring to a boil; cook for 15 minutes
· Mix remaining chili powder, cumin, coriander and oregano in a small bowl
· Add spice mix to the pot, but reserve 1 ½ tbls of the mix
· Reduce heat to light boil and cook for 10 minutes
· Add canned tomatoes, tomato sauce and garlic
· Drain and add kidney beans
· Cook for one hour on medium heat stirring occasionally
· Add reserved spice (1 ½ tbls)
· Simmer for 20 minutes on low to medium heat, stirring occasionally.
· Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime
· Simmer on low heat until you are ready to enter this championship recipe at your next cook-off or to a group of hungry chili lovers. Keep your Pot Hot!
· Garnish with a nice aged cheddar cheese (grated) and toasted chiabatta bread


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