Ted Berg’s Good Chili
1 1/2 lbs. Ground beef
1 lbs. Spicy Italian sausage, loose*
3 15 oz. cans petite cut tomatoes
2 15 oz. cans kidney beans, drained
1 15 oz. can black beans, drained
1 15 oz. can pinto beans, drained
2 15 oz. cans corn, drained
1 large onion, all chopped up
4 cloves garlic, the same way
1 jalapeño pepper, chopped**
1 Mariachi pepper, chopped**
1 hot Portugal pepper, chopped**
1 bottle of beer, preferably lager
2 heaping tablespoons chili powder
2 heaping teaspoons cumin
1 teaspoon black pepper
*- A lot of places sell loose sausage meat, but it’s also easy to just buy sausage, slice open the casing and throw it in the pot. Somehow some people don’t know this. Also I know it sounds weird to use Italian sausage in chili but that’s just because you don’t know.
**- If the peppers are suitably hot you probably want to avoid including too many seeds or else the chili will be overwhelmingly spicy. I didn’t exactly struggle to keep them out of there, but I made sure the big stem with all the seeds didn’t go in.
Here’s the recipe:
1. Brown meat in a large stockpot over medium heat, adding the onions and garlic once a little grease builds up. Drain.
2. Lower heat to low and add everything else. Cook for three hours or so, stirring every so often. Once it starts looking less like a random conglomeration of stuff and more like chili, taste it. Add salt, honey or hot sauce as desired.
Serves a bunch. 8-10? I don’t know. I’ll let you know when we finish eating it, which will be a while since it’s frozen in small portions to be defrosted at various times over the next several months. You might also want to invest in tupperware.
Buy a roll, cut that bastard open from the top, ladle in the chili, dollop on sour cream, turn on TV, watch sports, eat chili.
Bread bowl = edible dish. Less dishes to do, more food to eat. Total win-win.
I want more like this!
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