Gameday Chili

I could care less about this years Superbowl.  As soon as I publish this I’m going to have to Google who’s even playing.  I usually get pretty excited about it, not for the game itself, but for the excuse to have a party and make some of my favorite foods (and sometimes the commercials).  Here’s one of my many chili recipes that’s sure to spice up what might otherwise be a boring Sunday evening.

Love it or hate it, there is no denying that chili, or chili con carne, is one of the first great American dishes.  Now that’s not to say that it was actually a good dish back in the day, more of a pioneer version of a military MRE (meal ready-to-eat). Dried, and formed into a brick, chili was an easy meal to rehydrate and cook out on the trails.  We’ve come a long way since then, chili competitions, Bobby Flay “Throwdowns”, chili in a sense provided a gateway for the amateur chef to make his or her mark on the scene.

Now I have a lot of love for a good chili, and I especially love making it!  I used to make it in a 50-quart pot for parties and special occasions.  It’s actually the first recipe I ever wrote down when someone requested to know what I did.  I rarely make it exactly the same, but some things I tend to use consistently.  I hadn’t made chili in quite awhile, so the other day I decided to make a quick pot.  This will be the first in a series of chili recipes I’ll post.  I usually will simmer it away for a few hours, but this one can be done in 30-40 minutes, and it’s awesome.

What you will need:

1 Large White Onion, diced

6 Cubanelle Peppers, diced

1 Serrano Pepper, minced

1.2 Pounds (500g) of Ground Beef

2 Cans Diced Tomatoes, Italian style

1 Tbsp Garlic Powder

1 Tbsp Mexican Chili Powder

1 Tbsp Guajillo Chile Powder

1 Tbsp De Arbol Chile Powder

1 Tsp Adobo Seasoning

1 Tbsp Cumin

1/2 Cup Beer (Sam Adams)

1 Can Kidney Beans, drained

6 Bay Leaves

2 Tsp Cocoa Powder

Vegetable Oil

How to do it:

Start by browning the ground beef in a large skillet over medium heat.  Meanwhile, in a large pot or dutch oven, heat 1 Tbsp vegetable oil (medium low), and add the onions and cubanelle peppers, cook for 5-7 min.  When the beef is browned, drain off the excess fat.  Add the tomatoes to the pot, then the beef and stir.  Next mix in all of the seasonings, serrano pepper, beer, and the kidney beans.  Final step is to add the bay leaves to the top.  Simmer for 25-30 minutes, remove the bay leaves and serve.  Touchdown!

* I typically will serve this topped with a blend of shredded cheeses, and diced green (spring) onions.  Some people enjoy sour cream as well.  This also is fantastic on top of nachos, try it!

Brown the ground beef

Dice the onion and peppers

Sautee the onions and peppers

Add the canned tomatoes

Once browned drain the beef

Add the beef to the pot

This is what gives it a kick

Adding the spices

Beer added

In go the beans

Top with bay leaves

Simmer and serve