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The Best Chili Ever

The Best Chili Ever

It's taken a few years to get this chili just right, but it was worth all the trial and error. Like most treasured family recipes,  it's been tweaked and adjusted over time to the liking of each member,  until it's a group favorite.  Spicy, sweet, and smoky... this is true comfort food. 

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Ingredients:

  • 1 1/2 pounds ground beef
  • 1 medium onion, diced
  • I-2 cloves garlic, minced
  • 1 Tablespoon Montreal Steak Seasoning  
  • 1 Tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons Worcestershire sauce
  • 1/2 bottle favorite beer (light beer is not suggested)
  • 1 bottle chili sauce
  • 1 can of either: RoTel tomatoes,  diced tomatoes (chili style) OR 1  jar of your favorites salsa
  • 1 can chili beans, not drained
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen peas, thawed
  • salt and pepper, as needed
  • 1/4 cup fine bread crumbs
  • toppings (optional):  shredded cheese, sour cream, diced green onions, chopped fresh cilantro, diced avocado, lime wedges
The perfect pot of chili on a cold day... smoky, spicy and a little bit sweet. 

The perfect pot of chili on a cold day... smoky, spicy and a little bit sweet. 

 Directions:

In a large stock pot or enameled cast iron Dutch oven, soften the onion in 1 tablespoon olive oil or vegetable until translucent,  then add garlic and stir for 30 seconds... just until it starts to get fragrant.  Add the ground meat and brown, over medium heat. Drain off any excess grease. Sprinkle in the chili powder and cumin and cook for five minutes. Stir in the Worcestershire sauce until evaporated (1-2 minutes). Slowly pour in the beer and stir for two minutes before adding the chili sauce, tomatoes (or salsa) and beans.   Cover and let simmer for 15 minutes while you make a quick batch of corn muffins, set the table or crack open a beer.  Adjust the flavoring with salt and pepper as needed. If it looks too soupy for your taste, add in the bread crumbs and simmer for about 5 minutes. It absorbs liquid or extra fat without changing the flavor. (It's also a great way to stretch the meal if friends show up unexpectedly!)

Stir in the thawed peas & corn just before ladling into individual bowls. Top with shredded cheese, sour cream, and other favorite toppings. We like chopped fresh cilantro, diced avocado and a squeeze of lime.  The kids love when we serve it with a side of tortilla chips for scooping!

the best chili ever; always served with shredded cheese, a cool dollop of sour cream and lots of warm corn muffins!

the best chili ever; always served with shredded cheese, a cool dollop of sour cream and lots of warm corn muffins!

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