Monday, November 5, 2007

Chili Cook-off

Sean had a chili cook-off at work two weeks ago. Here's the recipe we came up with for his team. It's definitely not for those who can't stand the heat...

Sean’s BYA (bite yo' a$$) Chili


2 onions, chopped
4 cloves garlic, minced
1 lb. ground beef
¾ lb. spicy Italian sausage, casing removed [Super Target has it in ¾ lb. packages already ground]
1 (14.5 oz.) can diced tomatoes with juice
1 (12 oz.) bottle dark beer [I use Guiness]
1 cp. strong brewed coffee
2 (6 oz.) cans tomato paste
1 (14 oz.) can beef broth
¼ cp. chili powder
1 Tbs. cumin
¼ cp. brown sugar [I probably use closer to 1/8 cp.]
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. coriander
1 tsp. salt
1 Tbs. wasabi paste [I have found at Central Market]
1 Tbs. vegetable oil
2 anaheim chili peppers, chopped [seeds removed]
1 serrano pepper, chopped [seeds removed]
1 habanero pepper, chopped [seeds removed]


Cook onions, garlic, beef and sausage in a large pot over medium heat until meat is browned. Drain. Pour in tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar (I’d start with half), oregano, cayenne, coriander, salt and wasabi. Bring to a boil, reduce heat and simmer.

Heat oil in skillet over medium heat. Cook peppers until just tender, 5 to 10 minutes. Stir into pot (try not to add too much of the oil). Simmer covered 2 hours. Uncover and simmer until desired consistency (about another 30 to 45 minutes).

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