Saturday, February 5, 2011

Super Bowl Chili

Get your game face on with our festive hearty chilly. It's quick, simple, and delicious for everyone!

Here's how I make mine:

 1.) ABOVE: Use 3lbs. of fresh ground, lean beef. Place in a large pot on medium heat. (No oil needed due to the natural fat in the meat). Stir often.

2.) ABOVE: Chop 2 RED bell peppers, 2 GREEN, 2 ORANGE, and 2 YELLOW.
                    Chop and peel, 5 celery stalks and 4 carrots.
                    Chop 3 large onions, 1 red, 1 yellow and 1 white.
                    Chop 1 whole head of garlic.

3.) ABOVE: In a seperate cast iron pan, SWEAT the onions over medium heat with a good drizzle of olive oil, salt and pepper. Then add the garlic for the last minute. (None of the vegetables should be browned). Combine with meat.
Then, SWEAT the celery, carrots and peppers (don't crowd the pan!), salt and pepper.
Combine with meat.

4.) Add 2 large cans of diced tomatoes to the meat. Mix thoroughly.
     Add 2 cans Pinto beans, 2 cans Cannelloni beans, 2 cans Chili beans, and 3 cans red Kidney beans.
     Add 1 can of whole Corn.
     Add 1 bottle of dark beer.
     For a mild chili, Add 2 Jalapeno peppers (keeping them whole) Stir. For a hot chili, chop 
     Jalapenos and sweat with vegetables.
     Turn the heat down to low and simmer for at least an hour.

5.) Season to taste: ADD chili powder, onion powder, garlic powder, cocoa powder, red pepper, salt and pepper. Serve with your favorite fixings: sour cream, shredded cheese and chips. ENJOY!

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