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Making chili for football sunday.
1 pound each of ground beef and pork; not the super lean kind-you want fat, browned in a frying pan with most traces of pinkness gone
1 onion, largely diced
4 jalapenos, sliced
1 clump of cilantro, chopped
3 16 ounce cans of mexican chili beans
1 16 ounce can of italian tomatoes, diced
1 6 ounce can of tomato paste
1 16 ounce can of plain tomato sauce
1 12 ounce bottle of whatever beer you happen to have in the fridge (lager preferred)
2 Tablespoons Corn Starch mixed with some cold water
1/2 cup Chili Powder; make sure it's not the crappy stuff that comes pre-mixed with salt
6 cloves of garlic, diced, lightly browned in some olive oil
ground red pepper dependent on your spiciness comfort level
sour cream
shredded cheese
In large pot, pour fat from browning the ground pork/beef. Cook onion, jalepeno, 'till onion gets soft.
Add the ground beef/pork, chili beans, tomatoes, tomato paste, tomato sauce, corn meal mixture, beer, chili powder, garlic, ground red pepper.
Bring to a simmer, then reduce heat to the lowest setting on your stove top. Put lid on pot. Let sit for a few hours. At least two, preferably more. Stir occasionally.
Take off heat and enjoy. Sprinkle cilantro and/or cheese as taste prefers. Mix in some sour cream as taste prefers. If you want to get really trashy, substitute a little bit of mayo for the sour cream.
I usually don't add salt, but that's up to you. I usually eat over a little bit of white rice.
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