Big Game Day Chili

The first time I tried this chili I was floored! It has wonderful flavors, and is very spicy and very addictive. If you don’t like heat, adjust the ingredients. It’s perfect at a football tailgate party or picnic. If you like a roasted flavor, bake the garlic before pressing it. For the beer, a hoppy pale ale works well, as does a dark stout. I’ve also experimented with adding a cup of coffee to the mix to give it a roasted coffee flavor. It also freezes well.

INGRIDIENT

2 tablespoons vegetable oil

2 yellow onions, chopped

1 sweet onion, chopped

1 head garlic, peeled and minced

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

2 pounds cubed beef stew meat

2 pounds Italian sausage meat

4 slices applewood smoked bacon, cut into 1-inch pieces

2 (28 ounce) cans tomato sauce

2 (6 ounce) cans tomato paste

2 (14 ounce) cans black beans, rinsed and drained

2 (14.5 ounce) cans kidney beans, rinsed and drained

1 (7 ounce) can chipotle peppers in adobo sauce, chopped

2 cups beef broth

1 (12 fluid ounce) bottle dark beer

¼ teaspoon chili powder, or to taste

¼ cup crumbled dried oregano

1 tablespoon fresh-ground black pepper

2 teaspoons salt, or amount to taste

2 ½ ounces dark chocolate candy bar

DIRECTION

Step: 1

Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.

Step: 2

Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

NUTRITION FACT

Per Serving: 544 calories; protein 32.8g; carbohydrates 36.8g; fat 29.5g; cholesterol 85.9mg; sodium 2025.6mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed