Our Favorite Chili

our favorite chili
If there’s one thing I do love about winter (okay well if there’s one thing I love about all things) it’s the food. And when it comes to the frosty winter months, chili is the best. There’s nothing like it to warm cold bones… and now that we’ve finally started to feel some of that cold, I’m craving it more than ever.

This recipe is time intensive, but most of that time takes place in a crock pot… and the prep is more than worth it.

And be sure to try it with rice — do you eat your chili with rice? I’d never tried it that way before I met Mark and it makes all the difference!

our favorite chili
Ugh my mouth is watering now just thinking about this chili… it might be time to make one last pot before the weather starts to warm.

Mark’s Winter Chili
A Heeley family recipe.

3 tablespoons olive oil
2 pounds top round beef, cut into 1/2-inch cubes
1 pound pork loin, cut into 1Ž2-inch cubes
3 Strips of bacon, finely chopped
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 (12 ounce) bottle dark beer
2 tablespoons finely chopped semi-sweet chocolate
1 large white onion, finely diced
4 cloves garlic, finely chopped
2 lengths of green onion
1 poblano, seeded and finely chopped
1 jalapeno, seeded and chopped
1 tablespoon chipotle pepper powder
1 tablespoon Ancho chile powder
1 tablespoon Pasilla chile powder
1 tablespoon Paprika powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock
1 large can whole tomatoes, drained and pureed

In a large stock pot, saute bacon ’till crispy, then remove and set aside. Brown cubed pork and beef in the same pot, then remove and set aside as well.

Deglaze the pan with a splash of beer, then add oil and onion and cook until soft.

Add spices, garlic, chocolate and peppers. Cook until peppers have softened, then add remaining beer.

Add the tomatoes and stock to the pot and bring to a boil.

After boiling for 5 minutes, remove from heat and puree the mixture until smooth.

In a crock pot combine the pureed mixture and meat, cook for 4 to 6 hours or until the meat is tender.

Serve with rice, sour cream, chopped green onion and sharp cheddar.

And enjoy!

One Comment

  1. Posted February 19, 2013 at 12:27 pm | Permalink

    This recipe looks great!

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