Thursday, October 27, 2011

Hot and Spicy Chili

"Everyone gets to know each other in the pot." - Kevin, The Office

It's finally chili time!!!  Fall leaves are changing colors, football is on TV, the weather is cooling off, and November is almost here!!!  If those aren't good enough reasons to grab a bowl of chili, to help warm you up, then I don't know what is. 

Around my house, the motto goes, "the spicier the chili the better."  The great thing about this recipe though, is that for those of you who don't like too much spice, or like even more, you can add or subtract the amount of peppers you put in it.  You can also choose to add or subtract some of the other minor ingredients, but you definitely want to keep the spices and sauces the same.

Everytime that I get out my large pot to make chili, all I can think about is that great episode of "The Office."  If you're a fan, you most likely know the episode I'm referring too.  If not, one of the employees of the office, Kevin, stays up late one night to make a big pot of chili, and refers to it as, "the thing I do best."  He then proceeds to spill it all over the floor on his way into work.  It becomes such a sad, yet funny scene, because Kevin starts to whine and then scrambles around trying to scoop the chili back into pot using a clipboard.

Hot and Spicy Chili
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1 pound ground beef
1 pound ground pork
2 Tbsp. olive oil
1 small onion, chopped (about 4 Tbsp. or more, if you like)
2 habanero peppers, seeded (I left the seeds in one) and minced
2 large jalapeno peppers, seeded (I left the seeds in one) and minced
3 cloves garlic, minced
2 Tbsp. chopped green onions
3 (15 oz.) cans chili beans (I use the Busch’s hot brand)
1 (6 oz.) can tomato paste
12 oz. tomato sauce
12 oz. bottle of lager-style beer
1 cup water
2 Tbsp. cornmeal
¼ cup chili powder
1 Tbsp. ground cumin
1 tsp. garlic powder
½ tsp. cayenne pepper
1 Tsp. salt
1 ½ tsp. ground black pepper
Cheddar cheese and additional onion for garnish

In a large skillet, over medium-high heat, brown the ground beef and pork until crumbly and no longer pink.  Drain and set aside.

Heat the olive oil in a large pot, over medium heat.  Next, add in the onion, habanero peppers, jalapeno peppers, and garlic.  Continue to cook and stir until the onion has softened, about 3-5 minutes.  Now, add the drained meat to the pot, followed by the green onions, chili beans, tomato paste, tomato sauce, beer, and water.  Continue to stir until well combined.  Sprinkle with the cornmeal and then add the chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.  Stir around.

Bring all the ingredients to a simmer (not a boil) over medium heat and then reduce the heat to low.  Let simmer together for at least 2 hours, stirring occasionally.  Remove the pot from the heat and let cool for awhile before placing in the refrigerator overnight.

Remove the chili from the refrigerator and reheat on medium until it begins to simmer.  Garnish with desired toppings.

Additional ideas for ingredients: green peppers, corn, pineapple, diced tomatoes, etc.

Adapted from: All Recipes


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