Superbowl Chili

23 02 2010

chiliAn amazing, meaty chili.  You can of course choose to add beans if you wish to stretch it a bit further but I like it as is with a little white onion, sour cream, shredded cheese and maybe some avocado over the top.  Perfect, make the day ahead, Superbowl fare!

  • 1 ½ lbs. Cubed beef (stew meat is fine)
  • 1 ½ lbs. Pork sausage
  • 1 tbs. Vegetable oil
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 ½ tsp. hot sauce (your favorite but optional)
  • 8 oz. Tomato sauce
  • 8 oz. Beer (I prefer something dark like a stout or porter)
  • 8 tsp. Chili powder (as fresh as possible, makes a HUGE difference)
  • 2 tsp. Paprika
  • 1 tsp. Ground cumin
  • 1 tsp. Salt (optional)
  • 1 tsp. Ground oregano
  • ½ tsp. White pepper
  • ½ tsp. Garlic powder
  • ½ tsp. Ground basil

First step, divide the spice mixture in half.

Cook beef, sausage, onion and garlic in oil over medium heat until meat is cooked through. Add hot sauce, tomato sauce, beer and half of the spices. Cover and simmer until meat is tender (about 1 ½ to 2 hours), stirring as needed. Add water if it’s becoming too thick.

Add remaining spices and simmer another 30 minutes until seasonings are well incorporated. Continue to stir occasionally during this time.





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