Note: I like my chili pretty spicy; to tone it down, don’t use ingredients 6 – 9 and throw in one more bell pepper. Also, I like beans in my chili but you can remove them from the recipe if it is against your religion (I’m talking to you, Texas).
Servings: 6 –
10 depending on who you have over to help you eat it! With some hungry friends over we got about 6.
Prep Time: 30
– 40 minutes
Cooking
Time: 3 Hours
Ingredients:
1.
12 oz. Pork Chorizo
2.
1 lb. Ground Beef
3.
3 tbsp. Extra Virgin Olive Oil (I use Hundred Acre EVOO – SUPER delicious oil! Grown locally by a family in Ione, CA – 100%
organic and all the olives are handpicked for pressing!)
4.
1 Yellow Onion
5.
3 Cloves of Garlic
6.
1 Poblano Pepper
7.
1 Anaheim Pepper
8.
1 Jalapeño Pepper
9.
1 Red Chili Pepper
10.
2 Bell Peppers (I used one orange and one red
for color)
11.
1 Beer – I used a Sam Adams Boston Lager (you
can sub beef broth if you prefer)
12.
2 15 oz. cans of Diced Tomatoes
13.
15 oz. can Kidney Beans Drained and Rinsed
14.
15 oz. can Pinto Beans Drained and Rinsed
15.
1 tbsp. Cumin
16.
1 tsp. Paprika
17.
2 ½ tbsp. Chili Powder
18.
2 tsp. Sea Salt
19.
1 tbsp. Fresh Cracked Pepper
20.
½ Bunch of Cilantro
Kitchen
Tools:
1.
Dutch Oven or Large Stockpot
2.
Sharp Chef’s Knife
3.
Wooden Spoon
4.
Cutting Board
5.
Medium Mixing Bowl
1.
In your pot add one tablespoon EVOO and the Pork
Chorizo and Ground Beef. Use your wooden
spoon to break up the meat and move it around the pan to brown evenly.
2.
While the meat browns, dice the onion garlic, and
peppers. If you want really spicy chili,
leave about half the seeds of every pepper in while chopping. For a little less kick, remove all seeds. Be
sure to chop the peppers really small! **Wash your hands really well after
touching peppers; I use lemon juice and soap. And whatever you do…don’t touch your face while chopping
peppers!
3.
Once the meat is browned, remove it from the pot
and place it in a bowl on the side.
4.
Add 2 tablespoons of EVOO to the pot. Add the onions and garlic, cook until the onions
become slightly translucent. On a medium heat this will take about 2 minutes.
5.
Add the peppers to the pot along with the
seasoning (Cumin, Paprika, Chili Powder, Sea Salt, and Fresh Cracked Pepper). Cook pepper and onion mix for another 2
minutes.
6.
Add meat back to the pot and add beer. Bring to a boil. This takes about 5 minutes.
7.
Add tomatoes.
8.
Drain and rinse beans then add to the pot.
9.
Let the chili cook on “Low” for 2 ½ to 3 hours,
stirring occasionally.
10.
About 20 minutes prior to serving chop the
Cilantro and add to the chili.
11.
Serve and enjoy with your favorite toppings and
cornbread!
