The Most Controversial Chili Recipe Ever

Swap the beans for beer

<br />
BrianBlog” src=”” width=”73″ height=”73″ /></a><em>Brian Bailey was recently named “On-Air Talent of the Year” at the 2013 Canadian Broadcast industry awards. Brian is now a co-host on “Indie Mornings with Brian, Matt and Candice.”</em></p>
<p>Now that we know the Argos are playing the Ticats in Sunday’s Eastern Final and one of them will advance to the Grey Cup next weekend it’s time to bust out my most controversial chili recipe ever.</p>
<p>What makes this chili so shocking? No BEANS. I know, I know, chili is supposed to have beans, but this one includes chipotle peppers and a six pack of beer (half for cooking, half for drinking). By the time you’re finished you won’t care about the beans, or the score, for that matter.</p>
<p><strong>Ingredients:</strong><br />
1 6-pack of beer<br />
2 1/2 lb stewing beef cubes<br />
2 1/2 lb ground beef
<br />
1/2 tablespoons dried oregano
<br />
7 tablespoons chili powder
<br />
1 tablespoon cumin
<br />
1 tablespoon paprika
<br />
2 large yellow onions<br />
6 cloves diced garlic<br />
1 minced red bell pepper<br />
1/2 can diced chipotle peppers in sauce (about 4-5)<br />
1 jalapeno pepper, seeded and diced
<br />
1 4-oz can diced green chilies
<br />
15-oz can crushed tomatoes
<br />
1 tablespoon brown sugar
<br />
1 tablespoon balsamic vinegar
<br />
Masa Harina or Corn Starch
<br />
Salt and pepper to taste
<br />
Sour cream
<br />
Your favorite salsa</p>
<p><strong>Directions:</strong><br />
1. Drink a beer while you’re reading these directions.<br />
2. In a large pot brown the beef with 2 tbsp chili powder. Drain the fat, add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.<br />
3. Have a beer to reward yourself for all that hard work.<br />
4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and sauté. Add onion and garlic to the chili along with chipotles, jalapeno, green chilies, red bell pepper, and tomatoes. Simmer another 1-2 hours.<br />
5. Have another beer, and put on some music while you’re at it.<br />
6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each) and add it to the chili. Bring to a boil and stir until it thickens.<br />
7. Ladle into bowls, top with sour cream and salsa (and some shredded cheddar if you like.)<br />
8. Open your final beer and use it to extinguish the fire on your taste buds – You’ll know when the time is right.
<p><a href=argosticats_754

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