5-Alarm Chili - Printer Friendly Version

5-ALARM CHILI

From the kitchen of P. Scott Klimek

3 lbs. Ground Chuck

3 Large Onions

2 Medium Green Peppers

6-8 Garlic Cloves

1/2 Package Celery

2-?? Red Cayenne Peppers (?? How warm do you like it?)

3 Cans Dark Red Kidney Beans

2 Cans Black Beans

1 Can Butter Beans (optional)

2 Large Cans Tomato Sauce

2-3 Large Cans Whole Tomatoes

1 Tablespoon Ground Cumin

4 Tablespoons Fresh Cilantro

2 Teaspoons Chili Powder

1-2 12oz Bottled Dark Beer

1 Tablespoon (rounded) Cocoa Powder

1/2 Teaspoon Salt - or to taste

Fresh Ground Pepper - to taste

Ground Cayenne Pepper (to taste/additional heat)

Chop Onions, Green Peppers, and Celery (however small/large you like). Heat a small amount of Olive Oil in a heavy bottomed pan and saut� Onion, Green Peppers, and Celery until soft and translucent. Add Ground Chuck in small amounts and begin browning, mixing well with the softened vegetables. Continue until all 3 lbs. Ground Chuck are completely browned. Transfer this mix into a large soup pot (I use a 12 quart pot) and begin to heat. Chop the Whole Tomatoes into chunks and add this along with the juice and seeds. Drain the Dark Red Kidney Beans, Black Beans, and Butter Beans (if used) and add to the other ingredients. Add the Tomato Sauce and Beer - bring mixture to a slight boil. Leave cook for several minutes before adding remaining ingredients. Stir well. Bring to a boil, stirring frequently, reduce to medium-low for at least 3 hours.

Serve with chopped raw Onion, shredded Extra Sharp Cheddar Cheese, Sour Cream and Cornbread. Personally, I keep the Ground Cayenne Pepper close by to kick it up a little more. Be sure to keep a generous pile of napkins handy to wipe your forehead. And by the way... this recipe only tastes BETTER the next day.