23 April, 2016
Spiceguy’s Chili
You will need:
A large heavy pot with a lid. A dutch oven is perfect.
3lbs. ground beef (or 1lb each of beef, pork, and turkey. Bison works well too).
3 15oz. cans tomato sauce
2 15oz. cans diced tomatoes
1 can or bottle of your favorite beer (cold)
To a bowl add the following:
4 tablespoons chili powder
4 tablespoons parsley flakes
3 tablespoons seasoned salt
4 tablespoons cilantro flakes
2 tablespoons granulated garlic
4 tablespoons dried minced onion
2 teaspoons dried rosemary
2 teaspoons cumin powder
1 tablespoon crushed red pepper
Stir and set aside.
Ladle off any excess fat after browning the meat then add the diced tomatoes and sauce and stir well.
Add the spice mixture and half of the beer, stir well.
Set the heat to a low simmer and cook for at least two hours, stirring occasionally.
After two hours take off the lid and continue to cook until thickened, spooning off any fat that accumulates on the surface.
Serve with diced onions, grated sharp cheddar cheese, cornbread and of course lots of cold beer.