- Olive Oil
- 3-4 lbs ground beef or ground poultry
- One large onion, chopped
- One large can of crushed tomatoes
- One can of tomato paste
- One can of chipotle peppers chopped(Goya)
- Tbsp basil
- Tbsp oregano
- 2 Bay leaves
- 2-3 garlic cloves, smashed or put through press (or jarred diced garlic for lazy people like me)
- Chili powder to taste (several tablespoons)
- Cumin to taste
- 2 cans chopped green chilis (Old El Paso)
- 4x15oz cans dark red kidney beans, drained (or 2 cans kidney beans and 2 cans black beans, drained)
- Cayenne pepper to taste
- Salt and pepper to taste
- 12oz Dogfish Head 90 Minute IPA (or any big IPA)
No science here with the spices nor do I measure…I just add to taste.
In a large heavy pot or cast iron pan sautÃ©e your onions, garlic and chili peppers in several tablespoons of olive oil. Once glassy, add your meat to brown…adding all your herbs and spices while the meat cooks. When meat is browned add tomatoes, tomato paste chipotles (sauce included) and beer…mix thoroughly, partially cover (so the moisture can boil off) and let simmer for at least 30 minutes, stirring occasionally. After your simmer time, taste and add spices accordingly….lower your heat, cover and let the chili cook and render itself down for several hours (stirring occasionally). As mentioned in Mom’s…long slow cooking are key to making it taste really good. Beans can be added at any time. I add them 30 minutes prior to serving.
I add flour occasionally to thicken up the chili if it is too thin. A little goes a long way with flour.
Serve with tortillas fried in corn oil, grated Monterey Jack, sour cream, chopped iceberg lettuce, and jalapenos as toppings