Chili
2 medium yellow onions
1/2 green bell pepper - diced
1/2 yellow bell pepper - diced
1 pound lean ground beef
2-3 tbs. chili pepper
1/2 bottle of beer (not light beer)
(2) 35 oz. cans whole peeled Roma (pear-shaped) tomatoes
1/2 tsp. crushed red pepper
2-3 baking potatoes
1 big can red kidney beans
Toppings:
Shredded sharp cheddar cheese
Diced red onion
Sour cream
Preparation:
Wash, de-stem, and clean out the insides of the peppers. Dice them into very small pieces. Cut yellow onions in half and then dice into 1/2 inch by 1/2 inch pieces. Cut off the hard, often discolored stem end of each tomato and discard. Cut the tomato in half lengthwise, scrape the core off the insides, and discard. Take tomato halves, cut into strips lengthwise, and dice into 1/4 inch pieces. Put diced tomatoes and juice from the can in a bowl and save.
Brown the meat in your big Teflon® coated frying pan. Don't overfill the pan and the meat will cook evenly. If you're doing a lot of meat, do it in batches. When the meat begins to color up, stir in the peppers and onions, letting it all cook together. Stir in pepper and chili powder. When the meat is browned, stir the beer in and let it simmer off, almost completely.
Transfer meat to a big Teflon® coated pot. Heat up to medium heat and stir in the tomatoes. When it begins to boil, put it on low to slowly simmer, keeping the lid off. Let it cook until you are close to the consistency you want.
While the chili simmers, peel potatoes and cut into pieces about the size of your thumb. Boil the potatoes in salted water for a couple minutes (not all the way through) just to get them started, then use a slotted spoon to transfer them to the chili.
Add some crushed red pepper, but don't go crazy - this stuff goes a long way. You can always add a little more, but it's tough to go backwards and make chili less spicy. Stir it in, let the spice cook in for a couple minutes, and give it a taste. Take a potato out, let it cool down a little, and taste. When the potatoes are soft, the chili is finished. Taste for spice.
Drain juice out of kidney bean can unless you need the liquid for the chili because it has gotten too thick. Stir the beans into the chili, put the lid on the pot, and take it off the burner. The beans will warm up in the chili, but they won't overcook. The potatoes should be just soft enough but not mushy, the beans will have good texture and not split or fall apart, and the chili itself will have the right liquid content with the right spice.
Keep checking the blog to see Tony's Recipe of the Month. Did you try this recipe? Let us know what you thought of it or if you have questions for the chef, post them below!
Brown the meat in your big Teflon® coated frying pan. Don't overfill the pan and the meat will cook evenly. If you're doing a lot of meat, do it in batches. When the meat begins to color up, stir in the peppers and onions, letting it all cook together. Stir in pepper and chili powder. When the meat is browned, stir the beer in and let it simmer off, almost completely.
Transfer meat to a big Teflon® coated pot. Heat up to medium heat and stir in the tomatoes. When it begins to boil, put it on low to slowly simmer, keeping the lid off. Let it cook until you are close to the consistency you want.
While the chili simmers, peel potatoes and cut into pieces about the size of your thumb. Boil the potatoes in salted water for a couple minutes (not all the way through) just to get them started, then use a slotted spoon to transfer them to the chili.
Add some crushed red pepper, but don't go crazy - this stuff goes a long way. You can always add a little more, but it's tough to go backwards and make chili less spicy. Stir it in, let the spice cook in for a couple minutes, and give it a taste. Take a potato out, let it cool down a little, and taste. When the potatoes are soft, the chili is finished. Taste for spice.
Drain juice out of kidney bean can unless you need the liquid for the chili because it has gotten too thick. Stir the beans into the chili, put the lid on the pot, and take it off the burner. The beans will warm up in the chili, but they won't overcook. The potatoes should be just soft enough but not mushy, the beans will have good texture and not split or fall apart, and the chili itself will have the right liquid content with the right spice.
Keep checking the blog to see Tony's Recipe of the Month. Did you try this recipe? Let us know what you thought of it or if you have questions for the chef, post them below!
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