A new year and a new logo, I'm excited! A friend surprised me by emailing me a new banner and some new logos for Facebook, Twitter & Google+. Don't worry, I wasn't offended that she didn't think my crooked chalkboard art was good enough, and I was absolutely thrilled with what she sent. Thank you Allison!
Now onto the Grove Pointe Chili Club. You might remember at our last meeting Dennis wowed us with some labor intensive 8 Alarm Chili. It was absolutely delicious, but I was looking for something I could make on a weeknight, you know for those days you just sit at your desk and get a sudden craving for chili. Thanks to Sommer over at A Spicy Perspective I found the answer with her chili. I present you with a giant vat of Beer Chili!
Yes, I know that's a lot of chili, so much there is evidence that it was overflowing down the sides of my 6-3/4 quart dutch oven, but I was feeding 7 and in my mind you can never have too much chili. Chili is ALWAYS good leftover and who doesn't love some nachos with the leftovers?
As Sommer said "Great chili is like a really good friend...loads of intrigue, substance and a little spice" and this chili is spot on. The flavors all really came together nicely and it had just the right amount of kick. The original recipe calls for it to simmer and cook for about 30 minutes, which makes it doable on a weeknight in my book. On the other hand if you have the time, definitely cook it longer as the flavors will come together even better. I let this one simmer for about 1-1/2 to 2 hours.
Before I leave you with my adapted version of the chili recipe, I'm going to give you a teaser of the savory Jalepeno Cornbread Whoopie Pies with Bacon Chive Goat Cheese filling that Dennis brought (he always has to show me up), this recipe will be coming soon to KMW. You're not on a New Year's diet are you?
Ingredients - Feel free to halve ingredients if feeding fewer people, this was enough to feed 7 with leftovers.
3 tablespoons olive oil
1 -1/2 pounds sirloin, cut into pieces
1-1/4 pounds ground chorizo
1/4 pound pancetta, diced
4 tablespoons masa (corn flour)
3-4 tablespoons ancho chili powder
2 chipotles in adobo sauce, chopped
3/4 teaspoon cayenne pepper
2 tablespoons cumin
2 tablespoons dried oregano
2 medium onions, diced
1 green pepper, diced
1 red pepper, diced
1 cup minced carrots
6 garlic cloves, minced
2 teaspoons salt
1/3 cup brown sugar
2 28 oz cans crushed tomatoes
1 14 oz can diced tomatoes
2 14 oz cans kidney beans
1 14 oz can pinto beans
1 beer (I used a lager)
Optional Garnish - Avocado, cheese, green onions and fritos
Heat oil in large dutch oven over medium high heat.
Add onions, red pepper, green pepper, carrots and garlic and cook for about 5 minutes. Add pancetta to pan and cook for about 2-3 more minutes.
Add sirloin and chorizo (removed from casing) and cook until browned, breaking chorizo up, about 12 minutes.
Add masa, chili powder, chipotle peppers, cumin and oregano, stirring together and cooking for about 3 more minutes.
Add salt, brown sugar, tomatoes, beans and beer (feel free to take a couple of sips, I did). Stir together, reduce heat and cook for about 30 minutes, stirring occasionally. Taste after 30 minutes and see if you need to add any more seasoning to balance the flavors out. Add if needed and continue cooking for at least another 15 minutes (an additional hour or so if you have the time).
Garnish with desired ingredients and enjoy!