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Chili Big Time




Source of Recipe


Internet


List of Ingredients




2 lbs. stew beef
1 ¾ lbs. ground beef
2 lrg. green peppers, diced
4 med. red peppers, diced
2 lrg. fresh tomatoes
2 lrg. Spanish, Vidalia or White onions, diced
3 med. Cerano or Jalapeno peppers, diced
2 lrg. cans peeled plum tomatoes
1 sm. can tomato paste
1 sm. can Mexican stewed tomatoes
2 cans refried beans
6 cans kidney beans
2 packets chili spice mix
brown sugar
red wine vinegar
1 bottle strong dark beer
Worcestershire sauce
red hot sauce
garlic salt
cumin & chili powder
salt & pepper


Recipe



Brown meat adding a dash of garlic salt, regular salt, pepper, Worcestershire sauce, red hot sauce, cumin & chili powder and a ¼ of beer. In another pan start cooking the bell peppers, onions and ½ of the chili peppers in a bit of butter or oil. Chili peppers should be veined and seeded depending on the hotness desired. Watch the chili pepper to skin (eye) contact at this stage, a sandwich baggie worn on the hand offers great protection from hot peppers while cutting.

By the time the veggies are about translucent, they are ready to be introduced to the drained meat, preferably in a large pot. Once in the pot, add the packets of spice mix and another ¼ of beer, cooking and stirring on med/low for about 5 – 10 minutes. Add the 2 cans of plum tomatoes and reserve juice, crushing the tomatoes in your hand as you add them to the pot. Add 1 can stewed tomatoes and ½ sm. can of tomato paste. Bring to boil for 15 – 30 min., stirring frequently. In the mean time, open the cans of beans and drain them for a bit in a colander, rinse them with cold water if you wish, then put all of them into the pot. Give a good stir and knock the heat down a bit, wait about 5 – 10 min. then add the 2 cans of refried beans. Proceed with another vigorous stirring. Prepare about ¼ c red wine vinegar and 1 T of brown sugar in a small bowl, stirring to dissolve the sugar. When done, add to the pot with another ¼ dash of beer and 2 diced fresh tomatoes. At this point, if you prefer a thicker chili do not add the reserved juice from the canned tomatoes. Drop the heat to low, call for some help with the final big stir, leave ½ covered for 4 – 5 hours (stirring occasionally), then drink remaining ¼ beer.

This serves very well in a bowl with grated cheese, big scoop of sour cream, tortilla, flat or pita bread and a frosty Corona with a lime wedge.