The Functional Hermit

musings from a homebody

NFL Week 7 Menu: Thirty Dollar Chili

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I have said previously that pork and football is the king of all combinations. Chili and football would be a close second. Chili with pork in it and football would be even closer to the throne.

It’s getting a bit chilly around these parts – finally – so it’s time for chili. This recipe is pretty easy. Here’s what I used:

2 pounds cubed beef (any cut is fine, here I used chuck)

3/4 pound pork chorizo with casing removed

1/2 pound ground sirloin

2 onions, sliced

1 green pepper, cut

5 garlic cloves, minced

28 ounce can whole tomatoes

28 ounce can beef broth (I used reduced sodium here and did not miss it)

1/4 cup chili powder

1 tablespoon garlic salt

2 teaspoons cumin

1 teaspoon dried basil

1 tablespoon yellow cornmeal

1 cup of fresh cilantro

Dash of salt and fresh, ground pepper

Hot sauce

In the past I’ve thrown in a cinnamon stick as well. Start by browning the beef. You know the routine; heat oil and sizzle the suckers in batches.

Once that’s done, throw in your onions, garlic and pepper. There will be a fair amount of stuff stuck to the pan that will loosen up and flavor the veggies. Cook until the onions soften, stirring often.

Now add the chorizo and ground beef to your pan. Mix well with the onion, pepper and garlic and make sure to break up all the pieces of sausage and meat.

Now return the browned beef to the pot and add all your remaining ingredients: broth, tomatoes, jalapeno peppers, herbs, spices and a little hot sauce.

Give it all a good stir and bring to a boil, then lower to a simmer. Simmer for at least two hours. This time around I gave it over three.

Garnish with sour cream, shredded cheddar and some scallions if you’re into that kind of thing. We serve this chili with warm tortillas. It never disappoints…


Written by the bee dub

October 27, 2010 at 10:27 am

Posted in Hermit Grub

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