Sunday, February 18, 2007

Ski Slope Chili

  • 1/2 lb ground meat (I usually use buffalo, venison, or elk)
  • 12oz Beer (I prefer a dark ale)
  • 24oz chunky tomato sauce
  • 2 green, red, or yellow peppers (diced)
  • 1 small chili pepper (finely chopped)
  • 1 Large carrot (diced)
  • 1 onion (diced)
  • 2-3 stalks of celery (diced)
  • 2 garlic cloves (minced)
  • 2 C beans cooked or canned
  • 1T ground cumin
  • 1t chili powder or even cayenne powder
  • salt to taste
  • water or broth to use if a thinner consistency is desired

Brown the meat in a large pan. For a little extra flavour sprinkle some cumin, salt, and even garlic powder in the meat while cooking it. If using a very low-fat meat a little olive oil helps it to cook nicely. Remove the meat and set aside (refrigerator)

Add all the vegetables and spices (not the beans) to the pot. Add the beer. Simmer until the vegetables begin to soften, 30 minutes or so. Then add the tomato sauce and simmer awhile longer. If needed add some water or broth.

When the flavor and texture are near the desired result add the beans and meat. Perfect hearty chili for cold winter nights.

Thanks to burdockboy

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