Winter is coming and it feels like a great time for a big pot of chili. I love the taste of a variety of fresh peppers and many spices.
Ingredients
Meat
- 2 pounds Ground Beef
- 1 pound Ground Pork
- 4 Tbsp Worchestershire Sauce
- 1/4 tsp Garlic powder
Vegatables
- 1 ea Poblano Pepper 1/4" dice
- 1 ea Anaheim Pepper 1/4" dice
- 1 ea Jalapeno Pepper 1/8" dice
- 5 ea garlic clove Minced
- 1 ea Yellow onion Diced
- 1 ea red bell pepper 1/4" dice
- 4 Tbsp olive oil
Spices
- 2 Tbsp Chili powder
- 2 Tbsp ground cumin
- 1-1/2 tsp smoked paprika
- 1 Tbsp black pepper
- 1 Tbsp Chipotle Chili Powder
- 1 Tbsp dried basil
- 1 tsp dried cilantro
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp black pepper
Other
- 4 oz tomato paste
- 1 28oz Fire Roasted Tomatoes crushed
- 1 28oz San Marzano Tomatoes
- 1/2 cup white wine
- 1 can/bottle Light Ale Beer
- 1 16oz can Black Beens rinsed
- 1 16oz can Pinto Beans rinsed
Condiment
- 1 cup sour cream
- 4 Tbsp cilantro fine chop
- 1/2 tsp ground cumin
Servings:
Units:
Instructions
Meat
- In a large saute pan, fry the found beef and pork until brown.
- When it is getting close to browned, add the Worcestershire sauce and garlic powder.
Vegatables
- While the meat is cooking, heat the olive oil in a large dutch oven over low heat,
- Add the diced vegetables and cook until tender.
- Once the vegetables are tender and fragrant, add the white wine and reduce.
In the Meat Pan
- Turn the heat to low
- Push the meat to the side of the pan to open a spot in the center
- Place the tomato paste in the open center topped by the spice blend
- Mix the tomato paste and spice, cooking for about a minute to bloom the spices
- Immediately blend the tomato paste, spices and meat to coat the meat with spices
- Let the spices blend with the meat for a few minutes
- Add the beer and scrap the bottom of the pan with a wooden spoon to deglaze any browned bits Let the beer reduce for a few minutes
- Add the tomatoes, using a wooden spoon to break up the San Marzano tomatoes
- Let the mixture simmer for anywhere from 10-30 minutes to let the flavors meld
Combining
- Add the meat mixture to the dutch oven with the vegetables
- Rinse and add the cans of beans
- Cover and simmer for another hour or two. The longer it simmers, the better the flavors combine
Finishing
- Combine the sour cream, chopped cilantro and ground cumin in a small food processor. Process until smooth
- Serve the chili and stoneware bowls with a dollop of sour cream and cilantro leaves.
Share this Recipe
Leave a Reply