Ultimate Chili Extravaganza
Ultimate Chili Extravaganza
Equipment
Ingrediënten
- 3 medium onions diced
- 2 medium green peppers diced
- 2 large stalks celery diced
- 2 small cloves garlic minced
- ½ small fresh jalapeno pepper minced
- 8 pounds lean chuck ground coarsely
- 1 can 7 oz diced green chilies
- 1 can 14.5 oz stewed tomatoes
- 1 can 15 oz tomato sauce
- 1 can 6 oz tomato paste
- 6 ounces chili powder
- Tabasco sauce to taste
- 12 ounces beer 1/2 can
- 12 ounces bottled mineral water
- 3 bay leaves
- Garlic salt to taste
- Salt and pepper to taste
Instructies
- In a large pot or Dutch oven, sauté the diced onions, green peppers, celery, minced garlic, and jalapeno pepper until softened.
- Add the ground chuck to the pot and brown the meat.
- Stir in the diced green chilies, stewed tomatoes, tomato sauce, tomato paste, chili powder, Tabasco sauce, beer, mineral water, bay leaves, garlic salt, salt, and pepper.
- Ensure there is enough liquid to cover the top of the ingredients, adding water if necessary.
- Bring the chili to a simmer over low heat and cook for about 3 hours, stirring often.
- Remove the bay leaves before serving.
- For optimal flavor, refrigerate overnight and reheat before serving.
Notes / Tips / Wine Advice:
Given the robust and spicy flavors of this chili, opt for a bold red wine such as a Malbec or a Syrah to complement its richness and intensity. These wines will provide a nice contrast to the heat and depth of the dish.
Nutritional Information
Calories: 460 kcal | Carbohydrates: 15 g | Protein: 38 g | Fat: 26 g | Fiber: 4 g | Sugar: 6 g
