As always, it is Super Bowl time. While I may not care about who is playing, it is certainly a huge tradition for me to make this monstrous pot of chili every year. It takes me a few hours the night before or the morning of to make......but it's worth it!! Slow cooker lovers out there (I am one of them) will love how easy this is to just put in the cooker and let it go until half time.
Why does it take so long? There is a lot of meat to brown and a huge amount of veggies to chop. My recommendation--take your Pampered Chef chopper, or something like it and lay all the veggies all over the cutting board, and just start pounding. It will keep the onions, green peppers and jalapeno peppers off your hands too.
If you don't remember my history with this recipe, well then I'll tell you. This recipe comes from the Coors Cookbook shown in the picture. My parents had this cookbook when I was a kid and made this recipe several times in our cold Colorado winters. Many times a pot of this yummy-ness was waiting for us after a great day of skiing. It has many many fond memories for me. Then when I moved out as a college student, my parents divorced, and that was one of my losses in the divorce. The loss of this great recipe. I looked for the book, and it was out of print. This was also long before the resource we now know fondly as the internet. Back then, when a book went out of print, too bad so sad. You're out of luck unless you check Powell's books weekly, and trust me, they never had it.
Jump ahead a few years. I was married and my dad and his new wife were visiting. We found ourselves in a little second hand store. Both my dad and I found it.....THE Coors Cookbook!! For a buck! There was a small discussion about who would buy it, and who would share the recipe and make sure the other was supplied the recipe on demand. I got the cookbook. I made sure my dad had copy of the recipe. I also make sure when he visits to this day, an awesome batch of chili goodness is made.
As you watch half time commercials, you will know I'll be digging my spoon into this stuff. I hope you are too.
5 slices of bacon
8 ounces hot bulk pork sausage
1 1/2 pounds ground beef
1/2 cup chopped green pepper
1 cup chopped onion
1 clove of garlic
1 or 2 dried red chili peppers, seeded and crumbled
2 jalapeno peppers, seeded and diced
1 to 1 1/2 teaspoons of chili powder
1/4 teaspoon dried oregano
two twelve ounce cans of Coors beer (okay, we cheat a lot and use Hefeweizen,
or a good amber ale)
one 12 ounce can of tomato paste
one 16 ounce can of pinto beans, drained
Cook bacon till crisp; drain and set aside. Brown sausage. Drain, reserving 2 tablespoons of drippings, set aside. In reserved drippings, brown the ground beef, onion, green pepper and garlic. Add bacon, sausage, pepper, chili powder, oregano, and 1/2 teaspoon of salt. Stir in beer and tomato paste. Bring to boiling; simmer, covered for 1 1/2 hours. Add beans, simmer, covered, 30 more minutes. Serve with shredded cheese and chopped onion.
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