We--OK, really Nate, but I added a few important things here and there--created this recipe a few years ago for a Super Bowl party. We took a few different recipes and came up with this one. Some ingredients may sound weird--like refried beans and beer--but it is really, really good. We made this batch a little bit too spicy for my taste (too much habanero powder), but that didn't stop me from scarfing it down.
Adrian-Huitt Chili
1 pound ground beef (or turkey or even chicken, but I have to admit it tastes best with beef), browned and drained (we usually had a few shakes of chili powder, garlic powder, black pepper and crushed red pepper to the meat)
1 28 oz. can diced tomatoes
1 10 oz. can chopped tomatoes with green chiles
2 tbs. chili powder
1 teas. cumin
1 teas. ground coriander
1 teas. oregano
3 cloves garlic, minced
1 medium onion, chopped
1 jalapeno, chopped (we leave the seeds in)
1 can each of black beans and kidney beans (drained) and 1 can refried beans (I use the vegetarian kind)
1 can tomato paste
A couple shakes of Frank's Red Hot sauce
1 bottle of beer, preferably some type of brown ale (we've used Newcastle in the past--delicious!)
This time we also added the habanero powder I mentioned and a couple shakes of crushed red pepper
Combine everything in a crock pot (it will be very, very full!) and cook all day on low (should probably cook for at least 8 hours).
This time, I also made cornbread muffins to go with the chili. I used this Betty Crocker recipe. It was a nice side to have with the chili, especially to cut the heat.
With a little cheese on top, it's perfect! I also like dipping tortilla chips in chili. Yum!
i like the phrase "that didn't stop me from scarfing it down..." - and i know the feeling!
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