Monday, February 6, 2012

Lot's of Meat and Pepper Chili on Super Bowl Sunday

So tonight Super Bowl ended in sadness with the Patriots losing but alas my bowl was not. At the party I was at we had a chili cook-off. In full disclosure, this was only my second attempt ever at making chili. I grew up not really liking chili. My grandparents were from Oklahoma and Texas, so there idea of chili is mostly meat and tomato sauce. I can say that I made a chili that it more of my style. Lots of peppers, lots of spices, three different types of meat and two types of beans. Did I mention there are 20+ ingredients in this chili?

To prepare for this chili, there are a few things you need to do and the first one is roasting the fresh peppers. Then start a fire in the oven by roasting peppers, yup I did that, luckily no peppers were harmed in this process. I also did something else a little different; I cooked the meat in a separate pan. Once you see the amount of meat, you'll understand why. Also half way through I added some dried peppers. The best part of the chili was a slow burn that kept the balance of flavors. Everyone loved it and since no one was declared the winner, I will claim victory.

Of course before we get to the recipe we need the proof, check it out below.

This is how we start things off, in my Beerpron.
Getting Ready, listening to Grace Potter and the Nocturnals,
all albums set to random on Google Music
Action with bacon fat, butter and all the roasted peppers

My Sous Chef Bella taking a break


I'm so good at photography I can take a picture without holding the camera

Nope, that was a lie, my wife from was taking pictures

I was so excited making the chili I forget to get a picture of it done in the Dutch oven, 
good thing we took out some for leftovers

Now for the recipe:

Spicy Chili


2 Tbsp Canola Oil
1 Red Bell Pepper
1 Serrano Pepper
1 Habanero Pepper
2 Assorted Hot Peppers
1/2 lb Bacon
2 Tbsp Butter

2 Tbsp Cayenne Pepper
2 Tbsp Basil
2 Tbsp Celery Salt
2 Tbsp Garlic Powder
2 Tbsp Black Pepper
2 Tbsp Onion Powder
2 Tbsp Cumin
2 Tbsp Oregano
2 Tbsp Garlic Salt
2 Tbsp Ginger
4 Tbsp Paprika
4 Tbsp Crushed Red Pepper
2 Tbsp Parsley 

1 Lb Ground Beef (80/20)
1 Lb Ground Pork
2 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce

1 Head of Garlic - Minced
3 Medium Onions (2 Red Onions/1 Yellow) Chopped
3 Tbsp Chile Garlic Sauce
16 oz Dark Beer
1 Can Pinto Beans
10 oz Fresh Black Beans
8 oz Tomato Sauce
1 cup Homemade Chicken Stock
Salt (To Taste)
Pepper (To Taste)

Man, I'm tired of typing that was a long list but I still need to tell you how to make it

Preheat Oven Broiler 

Wipe the Peppers with Canola Oil and place on a baking sheet. Watch them carefully, once they blacken on one side use tongs to turn until all sides are blackened. Place in a bowl and cover with plastic wrap for twenty minutes or until cool. Next, cut up peppers and remove the seeds and stems.

In a small bowl mix all the spices.

In a large pan drop 1 lb of ground pork and a third of the spices, add one tbsp of Soy Sauce and Worcestershire Sauce. Cook until done, mixing it all together. Repeat process with ground beef.

In Dutch oven cook bacon on medium high, remove and leave the fat in the pan. Add the butter and melt. Once melted add garlic and chopped roasted peppers. Cook until caramelized, about 7 minutes. Add onions and cook for another five minutes. Then add beef and pork, mix well. Add Tomato sauce, and the rest of the spices. Then add Chicken Stock, Dark Beer, Chile Garlic Sauce, Beans and Bacon. Once the mix is simmering lower the heat to low and cook for 2.5 hours.

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