Chili for Chris

Make sure the beer used is good and dark, otherwise the flavours may not stand up to the potent combination of spices. I used Old Engine Oil, a dark, smooth old ale from Scotland with rich flavours of coffee, mollasses, and chocolate. As with wine, never cook with a beer you wouldn't drink!

I made this recipe for my family, including my 3 year old nephew and 1 year old niece, so it's not too spicy. If I were making it for myself, I'd put in some chili flakes and a chipotle or 2 for some smokey spiciness.

Preparation time: 25 minutes
Cooking time: At least 1 hour.

Serves: 6-7

2 lbs lean or extra lean ground beef

1 lbs Italian sausage filling

1 can kidney beans, drained

1 can black beans, drained

1 can corn kernels, drained

1 large can crushed tomatoes with juice

1 can tomato paste

1 large spanish onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

2 red bell peppers, seeded and chopped

3 tbsp bbq sauce

1 Jalapeno peppers, seeded and chopped

2 cubes beef bouillon (premade with water), or liquid beef bouillon.

1 bottle dark (stout or porter) beer

1 tbsp Worcestershire sauce

1/4 cup chili powder

4 cloves minced garlic

1 tbsp coriander

1 tbsp dried oregano

2 tsp ground cumin

1 tsp dried basil

1 teaspoon paprika

1 teaspoon sugar

salt and pepper to taste

1. Heat a generous amount of olive oil in a large pot. Add onions, celery, and garlic; sweat for a few minutes until becoming translucent.
   
2. Add red, green, and jalapeno peppers and stir to combine. Let sweat for a few minutes.
   
3. Add chili powder, coriander, oregano, cumin, basil, paprika salt. Stir to combine.
   
4. When the spice mixture turns a dark, toasty color, add ground beef and sausage filling. Stir to combine, and stir periodically until meat is cooked.
   
5. Add crushed tomatoes, tomato paste, beer, bbq sauce, and beef bouillon. Stir to combine.
   
6. When the mixture has boiled again, add corn and beans, then stir to combine again.
   
7. Bring the mixture up to a low boil and leave for at least 1 hour, preferably 2. The longer it cooks at a low temperature, the better be.
   

Serve with: Shredded cheese on top, a dollop of sour cream, corn chips, guacamole, or any combination of the above!

I've added corn to the recipe to compliment the incomplete proteins found in the beans, so it'll be more nutritious. If you want to vegetarianize this recipe, just omit the meat and you're good to go.