Whatever Chili
Wendy Cantwell
I add a whatever meats I have in the freezer. The more variety, the better!
ingredients
- 1 lb. ground pork
- 1 lb. ground beef
- 1 lb. chuck steak, fat trimmed, cubed
- 6 cloves garlic, minced
- 1 dark beer (16-22 oz)
- 2-3 cans beef broth
- 4 Tbs. ground cumin
- 5 Tbs. chili powder
- 2 tsp. dried oregano
- 2 tsp. salt
- 1 tsp. cayenne pepper
- 3 6oz. cans tomato paste
- 2 tsp. sugar
- 3 cups fresh diced tomato
- 3 cups frsh diced onion
- 3 cups diced red bell pepper
- tabasco sauce
- 4 cans beans (black, kidney, pinto)drained, rinsed
- 1 cup chopped fresh cilantro
- 1/3 can chipotle peppers in adobe sauce
- Sour Cream
- Cheddar Cheese, grated
directions
- 1
Brown ground meats in large heavy pot, about 5 minutes. Add any cubed meats and garlic and saute about 5 minutes. Add beer and broth (enough to fully cover meat, add water or more broth if you have to) bring to a boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover, simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions and peppers and simmer until vegetables are tender, about 30 to 45 minutes. Add beans and cilantro.
- 2
Add enough beef broth to desired consistency. Add a dash or two of Tabasco Sauce and add chipotle peppers with adobe sauce. I usually dice about 3 or 4 of the peppers and then spoon most of the adobe sauce out of the can to add to the chili. It depends on how spicy you want it.(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to a simmer. Ladle hot chili into bowls; top with a dab of sour cream, grated cheese and serve.
notes
The adobe sauce adds a smoky flavor but, be warned...the more chipotle peppers or adobe sauce that you add, the hotter it gets!
Source: Epicurious
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