kick ass chili

1 can each of Black Beans, Dark Red Kidney Beans, and White or Northern beans & Chili Beans/drained

2 TBS olive oil

2 cups chopped onion (1 med & lg onion should be just about right)

1 each Red, Yellow, Orange pepper, chopped

1/2 Jalapeno chili (NO SEEDS, please) minced

1/2 minced (that’s chopped really, really small) with noooo seeds Serrano chile

1 full tsp of minced garlic (from the jar)..who needs to chop when you don’t have to!!

2 cups of chix broth

1 can 14 oz tomato sauce

3 cans (14.5) diced tomatoes…don’t care what flavor and DON’T drain!

1 TBS cumin

1 TBS chili powder

2 tsp dried oregano

2 -3 TBS “Red” Chipotle Pepper…(the BEST)

4 oz “Chili” Chocolate from Lundt chopped and put aside

1 bottle Negra Modelo or dark beer (optional)

1 lb pork Chorizo from Johnsonville

1 1/2 lb  “chuck” beef cut in 1-2 inch pieces. (chuck has fat and more taste)

Sour cream (optional)

Chopped green onions (optional)

Cilantro, chopped

  1. First off, take this recipe and go get absolutely EVERYTHING that you need…take a big roasting pan and put everything in it and bring it to the counter…(ah, not the sour cream or green onions!)
  2. Now, open the cans of beans and put them in a colander and rinse them off real good and let them sit in the colander in the sink…
  3. Next, open the rest of your can goods….the diced tomatoes and 4 cups of chix broth
  4. Ok, now the spices…measure ALL of them and put them ALL (that’s cumin through the garlic) in a little dish and put that aside.  Now, are you seeing how much easier things are going to be because of your preparation??? Say, “yes, D2”!!!….GOOD!!

Let’s get cooking!!

  1. Take the cut up beef and brown it along with the Chorizo in a pan then add 1 bottle of Negra Modelo and put it on low & put aside. **or, you can put in Pressure Cooker for 30″ and cook it faster)
  2. In a large dutch oven or soup pot, put the 2TBS of oil and heat it up…when it starts “smokin”, add the onions along with the peppers, jalapeno ond serrano and cook for about 5-6 minutes.  Now add the beef and Chorizo continue cooking another 2-3 mins.
  3. Now, add the beans from the colander, the chix broth and the 3 cans of diced tomatoes , tomato sauce and the spices …stir and bring that to a boil.  Once it has boiled, REDUCE to low and ADD THE CHOCOLATE, then cook…stirring intermittently for a good 2 hours.  You want the meat to NOT be chewy.  ***If you are using a slow cooker, that is the best and let it cook on low for 4-6 hrs!!!***
  4. Then go find some nice bowls and spoon it up…top off with a few dollops of sour cream and some chopped green onions…and Cilantro mmm…mmmm….good
  5. I love to serve any type of corn bread with this…BUT, MORE IMPORTANT….a nice NEGRA MODELO is absolutely “perfect”!!!!!
  6. Trust me!!!  Boner Appetite!!