Behind the Recipes
Chile Chili by Divya Gugnani
Makes 10 servings
INGREDIENTS:
2 lbs. ground beef sirloin
1 lb. bulk Italian sausage, casing removed
4 (15 oz.) cans chili beans, washed and drained
2 (28 oz.) cans strained tomatoes
1 (6 oz.) can tomato paste
1 large red onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 small green Chile peppers, seeded and diced finely
1 tablespoon bacon bits
1 Tablespoon Adobo
1/2 cup beer
1/4 cup chili powder
1 Tablespoon Worcestershire sauce
2 1/2 Tablespoons minced garlic
1 Tablespoon dried oregano, rub between your palms before adding
2 teaspoons freshly ground cumin
2 teaspoons hot sauce
1 teaspoon dried basil, rub between your palms before adding
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon granulated sugar
1 (10.5 oz.) bag tortilla chips
1 (8 oz.) package shredded mixed Cheddar cheese
PREPARATION:
1. Heat a large pot over medium heat and toss in ground sirloin and sausage without casing into the hot pan, and cook till brown. Strain out extra fat.
2. Place the meat and sausage back in the pan and combine with the chili beans, tomatoes and tomato paste.
3. Add red onion, celery, diced green and red bell peppers, Chile peppers, bacon bits, Adobo, and beer. Stir well and let sit in pot for a few minutes.
4. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, salt, pepper, cayenne, paprika, and sugar.
5. Stir gently to combine, then cover and cook over a low flame for a couple hours. Check every 15 minutes and stir so the chili doesn't stick to the bottom of the pot.
6. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, spoon into flat soup bowls, and top with crumbled tortilla chips and shredded mixed Cheddar cheese. Serve with hot baguette and enjoy.
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