Nothing is better for warming up on a cold day than a nice hot bowl of chili
This is the exact way I make my chili
use at least three bean types. I like pinto, red, and black beans.
Then clean the beans of any foreign matter.
Soak overnight in a light saltwater
3/4 cup pinto beans
1/4 cup black beans
1/4 – 1/2 cup red beans
Before you start the large crock pot or pressure cooker rinse the beans very well and inspect for rocks or bad beans a second time.
Cook your beans with a tad of bacon.
In a large pan cook the meat
1 lb hamburger
1/2 lb sausage
1 large cut bell pepper
Garlic, Onion, Salt just a bit for flavor while cooking.
After the meat has browned pour off all the oil.
Finally, we get to make the chili!
In a large pot add
1 tablespoon Chili powder
1 tablespoon garlic
Oil to sauté
Cook until almost done then add
1 can Crushed tomatoes
Have tomato paste available if needed.
Add Your favorite chili seasonings or use William’s chili seasoning
Simmer for a till everything is nicely cooking then add your meat.
Simmer till cooking
Then add your beans stir till heated and serve.
Often I will add cilantro to the beans.
I also add a tiny bit of oregano often, sometimes I add Spanish paprika too.
Be careful with the chili peppers
Facts On Chili Ingredients
Chef Stu’s 5 alarm fog horn chili packs a lot of heat and can spice up any occasion. Whether you’re hunkered down on a snowy night or watching the big game with friends; you can’t go wrong with a bowl of Stu’s chili. Now you can learn how to make this chili yourself in this episode of Food Done Wright starring Comcast Arena’s head chef Stu Wright. To learn more about Chef Stu and find other recipes visit Chefstu.com.
- 2 Pounds Ground Beef
- 2 TBL Blended Olive Oil
- 1 Large Yellow Onion- Large Dice
- 1 Red Bell Pepper- Large Dice
- 1 Green Bell Pepper- Large Dice
- 3 Jalapenos- Large Dice Do Not Seed
- 2 TBL Kosher salt
- 1 TBL Ground black pepper
- 4 TBL Cumin
- 2 TBL Garlic powder
- 2 TBL Onion powder
- 4 TBL Chili powder dark
- 2 TBL Smoked paprika
- 1 TBL Cayenne pepper
- 1 TBL Chipotle powder
- 1 TBL Habanero powder
- 2 TBL Mexican oregano
- 2 Cans Kidney Beans drained and rinsed
- 1 Cup Bluewater Organic Vodka
- 6 oz Skuttlebutt Amber or Dark Beer
- 6 Cups Chef Stu’s Marinara
Add olive oil to a skillet over medium heat
Add beef and brown- drain off most of the grease
Add vegetables and sweat until onions are clear 4 Add all spices and stir mixing well
Add Vodka and ignite standing back being careful not to burn yourself 6 Add beer dousing the five-alarm flames and stir well
Add kidney beans and simmer five minutes high heat to reduce the beer stirring constantly
Add the marinara and simmer on medium heat 20 minutes uncovered to thicken
Serve with tortilla chips and plenty of ice cold adult beverages