Curt's Super Bowl 47 Chili
- Ready In:
- 5hrs
- Ingredients:
- 22
- Serves:
-
48
ingredients
- 1 lb bacon
- 2 lbs cubed beef roast
- 3 lbs hamburger
- 1 lb ground turkey
- 60 ounces dark red kidney beans
- 60 ounces light kidney beans
- 8 whole cloves
- 4 medium sweet onions
- 5 garlic cloves
- 6 ounces canned chopped chilies (Old El Paso)
- 12 ounces trappeys sliced jalapenos
- 1 tablespoon dried chipotle powder
- 1 tablespoon ground cayenne pepper
- 3 sliced anaheim chilies
- 2 tablespoons paprika
- 6 tablespoons ground cumin
- 2 tablespoons ground black pepper
- 2 tablespoons Tabasco sauce
- 3 tablespoons Worcestershire sauce
- 24 ounces lager beer
- 12 ounces tomato paste
- 28 ounces crushed tomatoes
directions
- Fry bacon in a heavy pot until crisp. Remove and reserve the bacon. POur off most of the bacon grease into a heavy cast iron skillet, leaving a small amount in the pot.
- Brown the meat and the garlic in the skillet, while sauteeing the onions in the pot. The meat will take longer, so start that first.
- Add, to the stockpot containing onions, in this order: Meats, dry spices, beans, tomato paste, tomatoes, other sauces.
- Allow to simmer on low for at least two hours.
- Check every 20 minutes or so, and give a stir. A few more stirs early on, to keep the spices mixed.
- This is almost always better as leftovers, if you want to let it sit in the fridge for 24 hours, but I make it same day as the game, and it does just fine.
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RECIPE SUBMITTED BY
Curt Newport
San Francisco, 0
<p>I am an Emergency Medical Technician (EMT), responsible for 911 response in my community. I am also a High School baseball umpire and volleyball official. I like spicy foods, chilis, most ethnic foods, and micro brew or local beers.</p>