Tasty Tuesday: the best chili you’ll ever eat

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A couple of weeks ago, I promised you my husband’s amazing chili recipe. This is a perfect dish for these rainy autumn days when the temperatures start dipping down.

This simple chili was borne out of a need to return to our southwestern roots as transplants to the southeast. The prep time is relatively short yet it still yields complex flavors and depth that is rarely found in quick chili recipes. Pursuing the right balance allowed Dave to bring a little bit of Central California to the Blue Ridge Mountains.

Roasted Garlic & Pepper Black Stout Tenderloin Chili

Preparation time: 90  minutes                        Serves: 16 hearty 12 oz servings

Ingredients:

1 large head garlic
2 medium yellow onions
Fresh chilies:

  • 3 Jalapeno peppers
  • 2 Anaheim peppers
  • 3 Poblano peppers
  • 1 Pasilla pepper

1 large can (40.5 oz) kidney beans
2 sm. cans (15 oz) Great Northern beans
2 sm. cans (15 oz) pinto beans
1 12 oz tomato sauce (paste)
1 28 oz can diced tomatoes
2 cups chicken stock
1 bottle Guinness (extra stout)
Ground sausage or meat – 2 lbs
Beef tenderloin – 1.5 lbs
2 T. minced garlic
Spices:

  • ½ tsp black pepper
  • 1 tsp salt
  • 1 T. cumin
  • 2 t. allspice
  • ¼ c. brown sugar
  • 1 T. dried oregano

1 t. liquid smoke
1 T. Worcestershire sauce
Sour cream
Scallions

Cheddar cheese

Tortilla chips

Directions:

  1. Roast 1 large head garlic (or grill cloves) and 1 large onion in 400 degree oven in small covered casserole until done; peel; dice onion; mince garlic
  2. Roast peppers in oven at 400 on cookie sheet; peel, remove stem and seeds; chop fine
  3. Combine beans (drained), tomato sauce, stock, and Guinness in large stock pot; simmer on low heat
  4. Cook sausage in skillet and drain
  5. Cube and brown beef in olive oil
  6. Brown 2 T. minced garlic and second onion (chopped fine) in olive oil
  7. Brown salt, pepper, cumin, allspice in dry frying pan
  8. Add meat, spices, garlic, onion, chilies, & tomatoes  to pot; simmer on medium heat until beef is done; do not over cook
  9. Serve hot in large bowl on a ‘chili day’; garnish with sliced scallions, grated cheddar,  sour cream, and tortilla chips. Enjoy!

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Notes:

  1. Alternatives:
    1. Prepare dried beans ahead instead of using canned beans.
    2. Grill whole garlic cloves instead of roasting
    3. Substitute venison, sirloin, chicken, lean ground beef, etc…
    4. Use fresh tomatoes rather than canned tomatoes
    5. Substitute pepper varieties and quantity to taste
  2. Recommended: Use homemade chicken stock if available as a healthier alternative
  3. Freeze leftovers for the next ‘chili day’!

I think we have about 8 gallons of chili in our freezer at this point. I’ve been amazed at how quickly this has become our favorite meal!

Barb Kelley.

About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. Oooh, Barb! Chili is my FAVE winter meal! With a big pan of stone ground cornbread!

  2. This looks amazing! I can’t wait to try it out.