Sunday, February 04, 2007
Super Bowl Chili
1 lb ground beef
1 Tbsp olive oil
5 Tbsp med-hot chili powder
1 lb chorizo sausage, sliced 1/4" thick
3 medium onions (chopped)
8 garlic cloves (chopped)
1 Tbsp dried oregano
2 tsp cumin, ground
2 tsp salt
2 tsp Fresh ground pepper
2 large cans crushed tomatoes
2 bottles of beer
6 oz tomato paste
1 650ml bottle of Hot Salsa Sauce
1 650ml can of tomato sauce
2 796ml cans of kidney beans
Brown the ground meat with chili powder for about 5 minutes.
Transfer to a large pot, using slotted spoon.
Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
Reduce heat to med-low. Add oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes.
Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer, salsa, tomato sauce, kidney beans and tomato paste.
Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.
I'll be serving it with Buttermilk Cornbread tonight