In late fall and through the winter, we always have homemade chili in the freezer. Whether served over cornbread, rice, pasta, or by itself, this dish makes a cold day warmer with the help of chili powder and hot peppers.
Click "more" for the recipe for David's Stout Chili
2T olive oil
4 large carrots (chopped to 1/4" lengths)
4 celery stalks ((chopped to 1/4" lengths))
2 large onions (chopped)
1 pound ground chuck
1 pound ground pork (ground chuck may be substituted)
1 pound ground lamb (ground chuck may be substituted)
4 large carrots
4 celery stalks
2 large onions
1/2 cup chili powder
1/2t cracked black pepper
1 can or bottle of beer (stout preferably, the darker the better)
1 can crushed tomatoes
2 chipotle peppers in adobo sauce (chopped, with the liquid)
2 jalapeņo peppers (chopped)
4 serrano peppers (chopped)
2 cans black beans (well-rinsed)
1/4 cup Mojo
Heat olive oil in a big dutch oven over medium high heat. Add onions, carrots, and celery. Cook until the onions start to become translucent and the carrots soften a bit, about five minutes.
Add the meats, and cook until brown.
Drain fat off the mixture, season with cumin, chili powder, salt and pepper.
Mix in tomatoes, beer and peppers, return to medium high heat until simmering, then drop to a low simmer for at least 30 minutes (I like to simmer this for a couple of hours).
Add mojo and black beans before serving, mixing in well.
The seasonings may be adjusted as you see fit, as may the peppers. Serve over cornbread, rice, pasta, or by itself.Posted by david on October 28, 2004