Dave's big game chili

The big game is tomorrow (no matter what the jocks tell you) between the Pats and the Broncos. In honor of the big playoff game I always make a pot of chili and invite friends over. 

My recipe has evolved over the years. Originally it was posted back in the days when the Internet was just getting started. I copied it from a chili-head list - the name of the creator is long gone but I owe him or her a debt of gratitude. I've added and changed ingredients to suit my taste and product availability. This is good chili and is easy to make. 

The secret to this or any chili is the chili powder. Use you favorite. You'll find the the super market chili powders are cut with a variety of spices. I like pure ground-up chili peppers so try several and buy what turns you on. I like Gebhardts  and Gun Powder chili powders. It's not about the heat, it's about the flavor of the chili pepper.

Here's my recipe. You can make it with any meat you have handy. Today I made it with beef and pork.

DAVE’S BEEF CHILI

Makes 10 to 12 servings

3 pounds (after trimming all fat) of beef cut into 1/2” cubes

3 tablespoons vegetable oil 

1 teaspoon salt 

Sprinkle cubed beef with salt. 

Add oil to cooking pot and brown the beef in small batches until it turns brown and exudes juice. Remove to a plate.

3 large onions, 2 coarsely chopped and one finely chopped

6 garlic cloves, quartered

1 Jalapeno chill, quartered, seeded

1 12-ounce bottle of beer 

Add 1 finely chopped onion to beef juice in browning pot to soften. Add any juice collected from the browned beef.

In a blender add the 2 onions, the garlic, Jalapeno and the beer. Blend until smooth and add to the browning pot along with:

1/4 cup pure chili powder 

3 tablespoons ground cumin, toasted 

1 tablespoon dried oregano 

2 teaspoons ground coriander, toasted

1 28-ounce can crushed tomatoes

2 tablespoons tomato paste

1 12-ounce bottle of beer 

2-1/2 cups canned chicken or beef broth 

Bring to simmer.  Add the reserved beef. Simmer over medium-low heat 1 hour to blend flavors, stirring occasionally then add:

2 cans kidney, pinto or black beans, rinsed, drained 

Simmer uncovered until chill thickens, stirring occasionally, about 1 hour. 

1 lime quartered

Adjust taste and heat by adding more salt, black pepper, lime juice, and/or cayenne pepper* if needed. 

Ladle into bowels. Top each bowl with minced green onions, a wedge of lime, sour cream, and/or shredded cheese. Serve with corn chips.

Note: Add 1/2 Tsp of cayenne at a time, stir and re-taste until you reach the desired heat level. Remember that this chili will get spicier as it “ages” overnight, or longer, in the refrigerator.