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Written by Administrator
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Sunday, 25 January 2009 04:39 |
Preparation
Cook the ground beef, onion, pepper, garlic, and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes
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Last Updated ( Sunday, 25 January 2009 04:44 )
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Written by Administrator
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Saturday, 24 January 2009 18:48 |
Preparation
Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it. |
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Last Updated ( Sunday, 25 January 2009 04:46 )
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Boilermaker Tailgater Chili |
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Written by Administrator
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Saturday, 24 January 2009 18:46 |
DIRECTIONS Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Serves 10 |
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Last Updated ( Sunday, 25 January 2009 04:48 )
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Chef's Corner