Well, it's just about that time of year. The weather's getting colder, the leaves are starting to fall, and it's time to start making chili for the cold winter that's ahead.
Personally, I'm a big fan of chili. Here's the recipe that I've put together, and I quite enjoy. Sometimes I make it a little too spicy, so some friends don't like eating it.
2 1/2 pounds sirloin tip roast, trimmed, 1" cubes
1 pound lean pork, ground
1 large red onion, chopped fine
1 pound mushrooms, sliced thick
2 tablespoons olive oil
2 tablespoons diced green chilies or 2 minced habenero peppers (fresh)
32 ounces canned tomatoes
1 beef bouillon cube
12 ounces beer
1 1/4 cups water
6 tablespoons chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
2 cans red kidney beans
1 can baked brown beans
1 can tomato paste
garlic cloves, minced
salt and pepper, to taste
hot sauce, to taste
In a large pot, brown 1/2 the onions, 1/2 garlic, and the cubed sirloin in oil. At the same time, cook the ground pork with the other 1/2 of the onions and garlic in a frying pan. Season with salt and pepper to taste. Drain the fat from the pork and add to the main pot. Sautee mushrooms. Add to main pot. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.
I add homemade hot pepper puree to this recipe as well. Also, I use homemade jars of tomatoes instead of canned. If you cannot get these, use the canned tomatoes.
Adjust chili powder, hot sauce, and chili peppers to taste.
I prefer using a dark beer like Rickard's Red, Creemore, or Guinness. Best results are if you allow the beer to get warm and a little flat before you put it in the chili.
Does anyone else have a chili recipe they enjoy and would like to share?
[Edit for measurement change]
[ 10-29-2002, 01:44 PM: Message edited by: futronic ]