Jack’s Chili
INGREDIENTS
•
1 pound boneless chuck or sirloin or venison if available, cut into cubes
•
1 tablespoon Tabasco sauce
•
2 tablespoons red wine vinegar
•
1/2 teaspoon liquid smoke
•
1 teaspoon garlic powder
•
2 tablespoons extra virgin olive oil
•
1 pound ground chuck
•
1 pound ground pork (not sausage meat)
•
1 teaspoon paprika (smoked if available)
•
2 cups chopped onions
•
1/2 cup chopped celery
•
2 cups chopped green bell peppers
•
3 jalapenos chopped, seeds removed (or hotter peppers like cayenne or habanero, if you desire)
•
3 large garlic cloves, diced
•
1 bottle of dark beer or ale
•
2 tablespoons chili powder
•
2 tablespoons cumin
•
1 teaspoon onion powder
•
1 tablespoon dried oregano
•
1 teaspoon cocoa powder
•
1 teaspoon coriander
•
1 teaspoon ground cayenne pepper
•
1 teaspoon salt
•
1/2 teaspoon freshly ground black pepper
•
1 can (28oz) crushed Pomodoro San Marzano tomatoes such as Cento or Pastene
•
1 can (28oz) diced Pomodoro San Marzano tomatoes such as Cento or Pastene (if you use whole canned tomatoes, just crush with your hand as you put them in)
•
1 can (14.5oz) diced tomato
•
1/3 cup brown sugar
•
1 can beef broth
•
1 can (14oz) kidney beans drained and rinsed (optional)
•
1 can (14oz) black beans drained and rinsed (optional)
•
For serving: cornbread, shredded cheddar cheese, sour cream, or chopped scallions.
Comments & Reviews
Just A Pinch Sweepstakes