Curt's Super Bowl 47 Chili
- Ready In:
- 5hrs
- Ingredients:
- 22
- Serves:
-
48
ingredients
- 453.59 g bacon
- 907.18 g cubed beef roast
- 1360.77 g hamburger
- 453.59 g ground turkey
- 1700.97 g dark red kidney beans
- 1700.97 g light kidney beans
- 8 whole cloves
- 4 medium sweet onions
- 5 garlic cloves
- 170.09 g canned chopped chilies (Old El Paso)
- 340.19 g trappeys sliced jalapenos
- 14.79 ml dried chipotle powder
- 14.79 ml ground cayenne pepper
- 3 sliced anaheim chilies
- 29.58 ml paprika
- 88.74 ml ground cumin
- 29.58 ml ground black pepper
- 29.58 ml Tabasco sauce
- 44.37 ml Worcestershire sauce
- 680.38 g lager beer
- 340.19 g tomato paste
- 793.78 g 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>