Chef Kelley's Super Bowl Chili
2.5lbs ground beef 80-20 blend
2.5lbs ground Spicey Italian sausage
2 Spanish onions, diced
One half can of Chipotle chili peppers in Adobo Sauce (4oz.)
3 large can of crushed tomatoes
3TBSP dark chili powder
2TBSP ground cumin
2TBSP granulated (or fresh) garlic
1TBSP ground black pepper
1TBSP kosher salt
2 cans red kidney beans drained
One bottle of Bass ale
8-10 (uncooked) corn tortilla, shredded
In a large sauce pot cook the ground meats,and drain any fat. Saute the onions in a little vegetable oil until they are translucent and tender. Combine the meats, onions, spices, tomatoes, beer, beans and chipotles in a pot and bring to a simmer. You can use a crock pot if you'd like. Let the chili simmer for one hour. Add the shredded tortilla and stir into the chili. The tortilla will melt and add an authentic Mexican masa flavor. If you can't find tortilla, substitute with a crushed up a bag of Chitos or Doritos instead. Taste your chili. You can adjust the salt and add more heat if you like.
Garnishes:
Chopped red onion, grated cheddar cheese, grated smoked Gouda cheese, sour cream, tortilla chips, flour tortilla, sliced jalapenos and whatever your imagination can dream up!
1 comments:
Happened to be with my family on Saturday in the West Farms Mall in Connecticut and came upon Chef Mike cooking the above Super Bowl chili in Williams Sonoma.
In one word OUTSTANDING!
Print it out and try it. You will love it.
Mike F.
New Rochelle, NY
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