Fall is the time for chili and Sunday is the day to make it. There's football on and food to make for the week. Gather your ingredients!
About a pound of stew beef.
Half a pound of ground beef.
A red pepper.
A poblano pepper.
16 ozs of diced fire roasted tomatoes.
16 ozs of crushed fire roasted tomatoes.
8 ozs of black beans.
8 ozs of kidney beans.
2 ears of corn.
6 ozs beer (I use a malty ale)
2 ozs basalmic vinegar.
Dried chipotle peppers
Dried aji panca peppers.
Dice the fresh peppers, onion and mince the garlic. Sauté over medium heat until soft.
After a minute or two, add the meat. Brown over medium heat.
Transfer to a crock pot.
Add all the canned goods, the corn (cut off the cob) the vinegar, half the beer (the other half is for the chef) and chilies to taste (I add about 4 chipotle and 2 aji panca.
Mix everything and let cook on high for 4-8 hours (longer is better)
Once it cooks done, it's ready to serve. Eat up!