My Sunday Chili:
1 pound ground grass fed beef
2 celery stalks
2 garlic cloves
1 1/2 cup mixture of dry black beans, pinto beans, garbanzo, and lentils (soaked and cooked separately until tender)
1 can of stewed tomatoes
1 serrano pepper
1 jalapeno pepper
1 bottle wheat beer
1 cup homemade chicken broth
Liberal squirts of tomato paste from a tube
Spices: Penzys’ chili 3000, oregano, cumin, paprika, crushed red pepper, coriander powder, dried jalapeno flakes, and chinese five spice
I let the chili slowly cook for 4 hours in my dutch oven. For the last 20 mins, I uncovered the pot and prepared the garnishes: sour cream, red onion, cheddar cheese, and cilantro.
First night: classic bowl of chili
Second night: Chi-Hoon’s version of Cincinnati chili
I’ve always been curious about the Cincinnati chili but when I saw Guy Ferrari pull up to some chili joint in Ohio that wasn’t Skyline and ate six-way chili (deep fried jalapeno poppers was the 6th component), I decided I had to try an altered version of the five-way ( chili, spaghetti, cheese, onions, and beans).
It was really good! I’m not going to question anyone who swears by the Cincinnati style anymore.
Third night: nachos!
The thick corn tortilla chips really added crunch to these nachos!
Now I have one more night’s worth of chili sitting in my fridge. I’m willing to experiment.
Please share some “wild” ideas!