Chili
Thick and hearty Chili with a generous amount of meat and vegetables.
Ingredients
- 1 Tbsp bacon fat or oil
- 1 medium onion or half onion and half leek
- 1 green pepper
- 1 red, yellow or orange pepper or any colour combination of 2 peppers
- 8 large mushrooms optional if desired
- 3 cloves garlic
- 1-2 small hot peppers such as jalapeno or hotter peppers if desired
- 1 lb medium ground beef
- ½ lb ground pork
- 1 large can whole peeled tomatoes
- 2 cups chopped fresh tomatoes, roasted if desired
- 1 can red kidney beans rinsed and drained
- 1 can black beans rinsed and drained
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 tsp cumin
- 3 Tbsp chili powder
- ¼ - ½ tsp cayenne pepper more or less as desired
- 1 Tbsp cocoa powder
- 1 can beer
- salt and pepper to taste
Garnish
- sour cream
- shredded cheddar cheese
- minced green onions
Instructions
- Rinse and chop onion (and leeks if using) peppers and mushrooms.
- In large oven proof pot melt bacon fat or heat oil. Add chopped vegetables and saute until soft but not brown.
- Add beef and pork and cook until meat is browned. Add garlic and cook for a short time, do not burn.
- If desired, arrange chopped tomatoes on a large baking sheet and roast for approximately 20 minutes until liquid is reduced. Otherwise, simply add chopped tomatoes to meat mixture and bring to a simmer. Add canned tomatoes, tomato paste and Worcestershire. Stir in cumin, chili powder, cayenne, cocoa powder and salt and pepper. Taste to ensure desirable amount of salt.
- Drain beans, rinse well and drain. Add to meat mixture.
- Add beer. Bring to a simmer. Cover and cook over medium-low heat for at least one hour. Stir frequently. Chili can also be slow cooked in the oven for about 2 hours.
- If desired, garnish with any combination of sour cream, minced green onion and shredded cheddar cheese.
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