It’s fall here and the cooler weather is finally settling in slowly for the season. With it, the craving of the warmer, heartier, type food dishes that only fall and winter can bring. Something about simmering a pot of soup or chili all day on the stove in 100+ degree weather just doesn’t do it for me. The family has been asking for chili for a couple of days. I decided that today was the perfect day for it. I have to admit that we are not a bean-loving type of family. Kidney beans in our chili is just are not our thing. This recipe is obviously bean free. I will also admit that I have a really bad habit of buying all different kinds of peppers at our local farmer’s markets or picking them out of my garden and just throwing them all in a bowl together. Sweet, mild, hot, demonically hot, etc are all in the same bowl. Did I mention that I NEVER remember which pepper is which? I know pure evil mad genius! Needless to say, this batch of chili lit my entire family’s taste buds on fire (except for Hubby’s). My daughter’s and I each got through half a bowl before we waved our pieces of white egg bread in the air (guzzling our 2nd set of drinks ) in complete surrender! The 3-year-old caving in after 1 bowl and several sippies of milk along with 3 pieces of bread. I was impressed!
- 2-3 lbs of ground something (hamburger, ground turkey, ground chicken are most commonly used)
- 1 onion
- Bell Peppers (I used orange, yellow, red, and green)
- Variety of other peppers (optional but highly recommended)
- 3 cloves of garlic
- 4 small to medium tomatoes
- 3 pints of tomato starter (tomato sauce)
- Bar of dark chocolate
- 1/2 to 3/4 of a bottle of dark amber beer
- Maple syrup or some kind of sugar or sugar substitute (if needed)
- Chili Powder to taste
- Sour cream
- Cheddar cheese
- Dice the onion, bell peppers, garlic, and if you are brave, your choice of other peppers
- Place the meat and the onion, bell peppers, garlic, and other peppers in a pot on med-high heat until the meat is browned.
- Add 3 pints of tomato starter or some kind of tomato sauce.
- Next, dice the tomatoes and add them to the pot.
- Time for the chili powder. I add a tbsp to start with and mix it in. I then let it go for about 10 minutes and do a taste test to see if I need to add more of the chili powder.
- Break the chocolate bar into pieces and add it to the chili along with the beer.
- If your chili has a bitter taste to it because of the different kinds of peppers, you can add maple syrup or your version of sweetness to it a TBS at a time. I added about 2 tbsp to mine. I normally do not add any sugar to my chili.
- Let the chili simmer on med-low heat until it thickens to the desired consistency.
- Once done, add a dab of sour cream and freshly shredded cheddar.
If you do not want any heat, skip the medium to hot peppers, try adding mild instead. I used hatch chiles, habaneros, jalapenos, green chiles, and a couple of other ones I do not even know the names of from the farmer’s market for this batch.
Feel free to add in whatever kinds of beans you love in your chili too.