chili

super fresh chili

I found the original recipe at allrecipes.com and modified it quite a bit.  I added corn and changed the chili beans to black beans.  The chili had a very fresh taste and got better every day!  Chili is a great recipe because you can pretty much throw all the ingredients in the pot and just enjoy the smell until it's ready.  Chili is always better with cornbread, I recommend Grandmothers Buttermilk Cornbread.

Prep Time: 30 min.

Cook Time: 2 hours

Servings: 12

 

ingredients

• 2 pounds ground beef chuck   (I used frozen hamburger patty)
• 1 pound bulk Italian sausage   (adds great taste from extra spice)
• 4 (15 ounce) cans black beans, drained 
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 can corn, drained
• 1 can condensed beef soup
• 1/2 cup beer
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic   (I probably tripled this, just because I love garlic)
• 1 tablespoon dried oregano
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (8 ounce) package shredded Cheddar cheese   (very important!!)
• Sour cream

directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. 
•  You may want to drain off excess grease, I just left it for flavor
2. Add everything else.  I sweat the onions and garlic separately, before adding to the rest.  BE SURE NOT TO BURN THE GARLIC).  Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and more hot pepper sauce 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, ladle into bowls, and top with cheese and sour cream.