Chili

This is another original recipe I needed to save. Three kinds of meat. Three kinds of beans. One beer.

Note: the amount of meat can be scaled back. It varies by how it’s packaged and I wanted to make a bunch so this is what I had this batch. The recipe originally used 1-1.5 pounds of each meat.

2 lbs. ground beef

1.5 lbs. beef stew meat (chopped into cubes)

2 lbs. pork shoulder or roast (chopped into cubes)

2 cans diced tomato

1 can Rotel tomato

1 can each: black beans, red beans, pinto beans (drained and rinsed)

1 quart chicken stock

1 beer (optional - didn’t have one this time but I think it adds something)

2 large onions, 3 stalks celery, 1 medium bell pepper, and four cloves garlic (chopped)

Half of a can chipotle peppers in adobo sauce (chopped)(I’ve used a whole can and it’s way too hot)

8-10 whole pickled tabasco peppers (any pickled peppers will work)

2 tablespoons tomato paste (tube)

Chili powder and cumin

Cayenne, black pepper, thyme, bay leaf, salt, hot sauce

 https://whatscookingamerica.net/History/Chili/ChiliHistory.htm

https://brewingdebate.kinja.com/columbo-and-chili-1831382503

Brown ground meat. Drain. Brown beef stew meat. Remove. Brown pork. Remove.

Add chopped onion, bell pepper, celery, garlic, cayenne, black pepper, salt, thyme, and some olive oil and cook 4-5 minutes.

 Add chopped chipotle peppers, two cans diced tomato, one can Rotel tomato, bay leaf, and a splash of any alcohol on hand. Simmer 10-15 minutes.

 Add all the meat, one beer if handy, a little tomato paste, and enough chicken stock to cover everything nicely. Add four tablespoons chili powder and three teaspoons cumin. Add pickled peppers and some hot sauce (I like a big spoonful of the Huy Fong chili garlic sauce here because it adds heat, salt, and flavor).

Bring to boil and then drop to a simmer for one hour.

After one hour add the drained and rinsed beans. I like the three different kinds of beans because they add nice color and texture to the pot. Also remove bay leaf after one hour.

Simmer another hour.

 Done. Cool down and refrigerate overnight. Better the next day. Freezes well. This batch made a little over 19 cups. A shot of hot sauce and/or worcestershire at the end of cooking will brighten flavors.