First, YUM. Second, YUMMM. Third...do I really need to say it again?
As is every recipe from How Sweet It Is, this is absolutely delicious. I don't know how she does it! I have been looking for a really good chili recipe to try out, and this is it. You must try it.
I made some modifications to this based on our (read John's) taste preferences. John hates beans. Just hates them. So I can never make anything with beans. So I only used one can of them so it would be easy to eat around them (or hopefully start to like them!) I also took out the jalapenos because of my heartburn. I know, I sound like a middle-aged man. But trust me it's no fun to take medicine daily for it. Alas, no jalapenos.
I also halved the original recipe, but you could easily double my version (or use her whole one!) and freeze your leftovers. Or try some of the other great recipes with chili she has. Whatever you do, make this. And then thank me (or Jessica, the creator of it!). You're welcome in advance.
PS: If you're making this you might as well go all out and make it with these amazinggg Cheddar & Brown Sugar Cornbread Muffins.
*1.5-2 tablespoons of olive oil
*1 pound of beef chuck roast, cut into cubes
*1/2 pound of boneless pork short ribs, cut into cubes
*3/4 pound of lean ground beef
*1/2 onion, chopped
*1/2 green pepper, chopped
*2 cloves of garlic, pressed or minced
*1 28-ounce can of tomato puree
*1 28-ounce can of crushed tomatoes
*1 6-ounce can of tomato paste (use half)
*1 15-oz can light red kidney beans, rinsed and drained
*6 ounces of beer (Upland Wheat!)
*2 3/4 tablespoons of chili powder
*1 1/2 tablespoons of cumin
*1/4 tablespoons cayenne pepper
*1/4 tablespoon black pepper
*salt for layering flavor and seasoning
+ your favorite chili toppings
*Season beef roast and pork ribs with a sprinkle of salt and pepper. Add 1-2 tablespoons of olive oil to the bottom of a large stockpot. Add beef roast and pork ribs and sear on high heat on all sides for 1-2 minutes, until color develops.
(*Don't feel like you need to remove the fat if the meat is pretty lean; the fat will give it extra flavor. Searing may take a few bathes. Drain meat on paper towel between batches.)
*After searing the beef and pork, turn the heat on your large stock pot down to medium and add one tablespoon of olive oil. Add onions and peppers with a sprinkle of salt, and cook for 5 minutes until soft.
*Add garlic and cook for another 2 minutes while stirring every so often.
*Turn the heat up to medium-high and season the ground beef with salt and pepper. Add it to the pot and crumble it with a wooden spoon, then cook it for 6-8 minutes, tossing occasionally until it browns through and the liquid cooks off.
*Turn the heat back down to medium-low and add the pork and beef roast back in, the beans, the tomato sauce (crushed tomatoes), paste, and puree, and stir to combine. Add in the beer and the seasonings (chili powder, cumin, cayenne, and 1/2 tablespoon black pepper), stirring once more.
*Cover and let simmer for 1-2 hours.
*Once that time has passed, taste the chili and determine if you would like more seasonings.
*Turn the heat down to low and cook chili for an additional 2-4 hours, or longer.
|My onion and peppers|
|Fresh meat! I did cut off the fat from the pork because it was too thick to cut through.|
|Softening the veggies|
|All the ingredients are in - just adding the spices!|