Over the many years I have spent in the kitchen, I have learned on thing…the longer chili cooks, the better it tastes. These directions are for a stove top version that can be done in just a short time. I prefer to make it as described, and then let it simmer in the slow cooker for at least four hours. In some instances, I will even cook it, refrigerate it, and then pull it out and cook it again. The longer the flavors sit together, the better the outcome. Check out what they are saying about this recipe over at Recipe Lion:
“I don’t love spicy foods, so I was nervous to taste this chilly. Luckily, it wasn’t too spicy, but it definitely had a kick.”
Even if spicy isn’t your thing, this hearty chili has just the right amount of kick.
Ingredients
2 tablespoons vegetable oil, divided
2 pounds ground beef
1 pound sirloin steak, trimmed and cut into half-inch cubes
2 cups finely diced onion
3 cloves garlic, very finely minced
3 (16-ounce) cans Hunt’s whole tomatoes with juice
2 large green bell peppers, finely chopped
3 to 5 jalapeno peppers, finely chopped
1 habanero pepper, chopped very fine (optional)
2 envelopes, (1.25 ounces each) McCormick’s mild chili seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup cup chili powder
1/3 cup ground cumin
1 tablespoon ground sage
1 1/2 teaspoons ground oregano
1 tablespoon cayenne pepper
2 (15-ounce) cans Bush’s black beans, drained
2 (15-ounce) cans pinto beans, drained
2 (15-ounce) cans kidney beans, drained
1 (15-ounce) can chili beans, undrained
1 (12-ounce) bottle beer
2 to 3 tablespoons sugar or honey to taste
1/4 cup finely ground corn meal or masa flour
Instructions
In a stock pot over medium high heat, place half the oil and brown half the ground meat and steak until the outside is nicely browned, about 7 minutes the meat may still be pink inside.
Drain in a colander set over a large bowl and repeat with the rest of the oil, ground beef and steak.
In the same pan, add the onions, garlic and cook, stirring for about 5 minutes until onions are softened.
Return the drained meat to the pan, add the tomatoes, peppers and seasonings and stir and simmer for 5 minutes. Taste the mixture and adjust the salt and spices to suit your taste.
Add all of the beans and the beer and stir. Cover and simmer for 30 minutes.
Taste the chili if it is too spicy for your taste, add sugar or honey in small amounts until the flavor mellows. Cover and simmer on low heat another 30 minutes.
Sprinkle in the cornmeal and stir, then cook uncovered for another 10 15 minutes stirring occasionally. The chili is now ready to serve, or chill, tightly covered, and hold up to 2 days.
Now it’s time for the spices. Dad would normally put in the McCormick chili packets, followed by the salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. This is the time to begin tasting your chili.
Once the taste is to your liking, drain the cans of beans and add to the mixture. Now taste again, as you will likely want to add some more spices because the beans mellow their flavor.
Once the chili tastes right, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally.
Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet. Simmer, covered, for at least another 30 minutes, making sure to stir so it does not burn.
Now grab that handful of cornmeal, uncover the chili, and stir it in.
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Quick Tip: Sprinkle with shredded cheddar and a dollop of sour cream.
Thanks again to Recipe Lion for this musical recipe.