Wednesday, 08 February 2012

• The Best Homemade Chili Recipe

  
  My husband made this fantastic chili this past weekend for the Super Bowl. It took him about 2 hours, but was worth all of the time and effort put into it. It's an easy recipe and I highly recommend trying it out if you are interested in making chili. It was probably the best homemade chili I've ever had. Topped with cheddar cheese and sour cream just made it that much better! He found this recipe by searching for the best chili recipe ever. This was pretty good stuff.
  
  The following is our modified version of the recipe. We changed up a few things, you can view the original recipe here.
  
  Ingredients:
  

  • One large yellow onion, chopped
  • Peppers:

           - 1 green bell pepper, seeded and chopped
           - 1 green jalapeno finely chopped (keep seeds)
           - 1 red jalapeno, minced (keep seeds)
           - 1 serrano pepper (kept 1/2 the seeds)
           - 1 poblano (pasillo) pepper, seeded and finely chopped
  

  • 2 tbsp olive oil
  • 2/3 lb. ground beef
  • 1 lb steak tips
  • 1 large can (22 oz.) of whole peeled tomatoes
  • 1 medium can (10 oz) of tomato sauce
  • 1 can of kidney beans, drained
  • 1 can of black beans, drained
  • 1 bottle of dark beer or IPA (We used Peak Organic Hop Noir)
  • 1-3 tbsp chili powder, to taste
  • salt to taste

  
  Garnish With:
  Sharp cheddar cheese, sour cream, fresh cilantro, lime, or hot sauce.  Eat alone or with tortillas.
  
  About the Ingredients:
  The more fresh peppers you have, the less chili powder you have to use.  I like to be able to taste the subtle flavors of the individual varieties of pepper in my chili.  Still, you should use at least 1 tbsp or so of chili powder, or it just isn't chili and doesn't have that old-fashioned flavor.  But too much chili powder and you kill the taste of everything else.  Even within a single variety of pepper, there is a large variation of spiciness.  Making chili is not for wimps!  Taste (if you can stand the heat) the flesh and seeds of each pepper you put into your chili.  If it's getting too warm, don't be afraid to throw out half (or more) of your habanero, or skip the jalapenos altogether.  Bear in mind that it is going to dilute significantly when you add the other ingredients.  The above is a "medium spicy" temperature.  Also: beer doesn't belong in cans or clear bottles!  The better the beer, the better the flavor.
  
  Directions:
  In a large pot, saute the onions and peppers in the olive oil until soft.  Add the beef and buffalo, stirring until brown.  Add the tomatoes, beans, tomato sauce, and beer (I pour the beer in the tomato sauce can to "rinse it out" into the chili).  Simmer for 1 hour, stirring occasionally and breaking up the tomatoes with a spoon.  Slowly stir in the chili powder and salt to taste.

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