The Falcoholic shares a recipe
The Super Bowl is only days away, and while the right team didn't make it, most of us will be watching to see which of the Harbaugh brothers gets front and center on the family Christmas card.
There's no reason why you should go hungry while you're watching. To help ease the grumblings in your stomach—if not the ones about a Ravens-49ers Super Bowl—I've decided to throw out a recipe for chili and then turn it over to you for yet more recipe sharing.
So here's the chili I like to cook up on gameday. I use a crockpot, but you may have different vessels you want to cook in.
1 large onion
1 large bell pepper
2 hot peppers (serranos are my preference)
1 large can crushed tomatoes
1 small can tomato paste
1 medium can tomato sauce
1 bottle of beer, preferably a stout
2 lbs ground beef, pork or turkey
1 cup beef stock
2 cans black beans
1 can kidney beans
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon crushed red pepper
2 glugs sriracha
Start by browning the two pounds of beef/other meat on the stove. While waiting for the beef to brown, set up your crockpot and throw in the tomato ingredients and beef stock. Dice the onion, hot peppers, and bell pepper and toss them in as well. Start up the crockpot on high.
Add the beef as soon as it is browned and then toss in everything but the beans and let it cook on high for about an hour. If it's bubbling away, it's time to add all three cans of beans, cook on high for another hour and then bump it down to low for, oh, twelve hours or so. Walk away. Go read a book. Get some sleep. Invent a new type of gyrocopter. Just give it time to cook.
When you return in twelve hours or so, you'll have a dense, deep red chili that has a nice little kick and a lot of nice flavors going on, but nothing so complex that anyone's going to turn their noses up. I think you'll enjoy it, but if you're one of those people who likes to consume extremely spicy chili, switch out those serranos for habaneros.
Share your best recipe here!