Chili
I met my husband 13 years ago.
He was sooo skinny that I questioned myself about my attraction to him. I then found out why he was so skinny. His mother did not put cooking at the top of her list of the things she liked to do. John often joked that his Dad, sister or he ever said they liked something she made, his Mom would then make it a few times a week until they couldn’t look at it any longer.
My mother-in-law is great, she knows, and she knows we know, that she would rather be out riding her horse, than cook, any day. I actually found a cute wooden sign for her kitchen that says: I cook three ways…frozen, microwave or takeout. She is very proud of that sign. lol!
So my husband meets me, the girl who is into cooking, and begins his adventure into food…so many things he had never tasted or heard of and he really enjoyed a lot of it. Except….my chili. He would just shrug his shoulders and go…uuuh, it’s ok.
It was game on for me and let me tell you, I have made so many version’s of chili since then that the Beef Council was like what is going on in sector 123??
Until 2 years ago that is…that’s right…JACKPOT!!
That’s the day he said “this is the best chili I have ever had!!!”
Either he just got tired of tasting (and putting on a couple of pounds), he really means it or he just loves me…you be the judge.
Enjoy!
Chili
2 pounds ground beef (I like use Black Angus)
1 pound hot Italian sausage, casing removed
1 cup chopped yellow or Vidalia onion
1 garlic clove, chopped
45 ounces of canned chili beans in spicy sauce
15 ounces chili beans (kidney beans)
1 28 ounce can of diced tomatoes with juice
1 6 oz can tomato paste
3/4 cup green/red pepper, seeded and chopped (optional)
1 nice sized jalapeno pepper, chopped (I like the seeds for heat)
1 1/2 TBS beef bullion
3/4 cup beer
1/4 cup chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 TBS sugar
5-6 good shakes of Tabasco sauce
1 TBS Worcestershire sauce
1 TBS basil
Depending on your taste, you may want to add in 1 tsp ancho chili powder and or some red pepper. If like want it hot…add away.
In a large pot cook the ground beef and sausage over medium-high heat.
Using the back of your spoon or spatula to break up the sausage.
Cook until mostly brown. Drain off grease.
Add in the onions, garlic, chili beans, beans, tomatoes and tomato paste. Stir well.
Add in the diced peppers, jalapeno peppers, bouillon and beer. Stir well.
Add in the chili powder, salt, pepper, sugar, Tabasco, Worcestershire sauce and basil. Stir well.
Let the chili come to a bubble, stir often.
Reduce heat to medium-low. Taste and adjust seasonings to your liking.
Continue to simmer over low heat for 10 minutes or so.
Chili gets better with time, so let it rest on the stove covered by a lid for an hour prior to serving (or make a day ahead). Reheat and serve.
Serve with bowls of shredded cheddar cheese, sour cream and chopped green onion tops for folks to garnish to their liking.
** If you like your chili with more tomatoes double the tomatoes and reduce the beer to 1/2 cup
Enjoy!
