Mmmm….. Chilli

My husband loves this chili!  I started off with a recipe and a crock pot and once I got the hang of it, I developed this recipe on my own.  This is a wonderful hearty chili for rainy days, it is even good for just cold days.  The poblanos for this recipe are still coming from the garden and the tomatoes are the ones we canned from the summer crop.  I like using a mix of beans, I think it makes the chili look more interesting.  The jalapeño adds some nice back heat to this recipe as it simmers.  Watch your salt, you would be amazed how a little will go along way.   The beer is a personal preference, if you don’t want to add beer (although I think you should) you can just add 1/2 cup of water.  There are few ways you can finish off your chili.  My husband likes homemade corn chips, sour cream, cilantro and sharp cheddar cheese – yummy!!!  I prefer maple cornbread – super simple and delicious.  I love leftovers, if I can keep hubby out of the pot, fingers crossed for chili cheese fries!!!

Ingredients:
Canola Oil
3 small poblanos (medium chop)
2 small to medium onions (medium chop)
5 garlic cloves (finely minced)
1 jalapeño (minced)
1 1/2 quarts of tomatoes
1/2 can or bottle of beer (your favorite would be best)
10 oz ground beef (I use 80/20)
1/2 teaspoon salt
1/2 teaspoon pepper (I love black pepper so use as much or as little as you like)
1 tablespoon Worcestershire Sauce – I find calling it Woshy sauce easier, but whatever…
1 can of kidney beans
1 can of black beans
1/2 cup salsa (home made or store bought)
1 1/2 Tablespoon Chili Powder
1 1/2 Tablespoon Cumin
1 Tablespoon Cayenne Pepper (if you like it spicy – I do not… my husband does)

Directions
You will need a heavy bottom pot for this – I use my cast iron chili pot…
Put just enough canola oil in the bottom to keep your veggies from sticking, how much depends on how well seasoned your pot is, but 1 Tablespoon would be a good start, you are going to be cooking a lot of veggies…
Bring the pot up to medium heat, put your onions in  the pot and begin to let them sweat, add 1/2 teaspoon salt
Once the onions begin to soften add the garlic, poblano peppers and the jalapeño. You may or may not need more oil at this point

Remove the veggies and put in a bowl, don’t worry too much, the veggies will soften in the hours the chili will be cooking
Add about 1 teaspoon of canola to the pot and then the ground beef, salt, pepper and woshy sauce – I LOVE WOSHY SAUCE!!  Brown the meat until all of the pink is gone.
While the ground beef is browning, drain your beans, you don’t want any of the liquid in the can – it is salty and I think kinda gross… but whatever.
Now it is all about dumping things into the pot
Add the salsa, beans, beer, cumin, chili powder, cayenne (if using), tomatoes and softened veggies.  Give everything a good stir, cover and let simmer for at least 3 hours or until you are ready to eat.  Make sure the heat it is on low!! 

 
Enjoy and try to keep your hubby out of the pot!!!