Saturday, July 19, 2008

Cheryl's Chili

>4 slices bacon
>1 lb. ground sirloin
>1 lb. ground sausage
>2 cans stewed tomatoes
>2 cans chili beans
>1 medium onion, chopped
>1 bulb garlic, minced
>2 Tablespoons extra virgin olive oil
>1-2 beers
>1-2 Tablespoons Old Bay Seasoning
>2 dried bay leaves
>1 teaspoon dried mustard
>1 tbsp chili powder
>1 tbsp hot sauce
>1 tsp crushed red pepper flakes
>salt & pepper to taste
Chop bacon and cook in a skillet until crisp. Transfer to a paper towel lined plate to drain. Add the sirloin and sausage to bacon grease and cook over medium heat, breaking the meat into small crumbs.
In a small saucepan, heat extra virgin olive oil and saute the onion and garlic until the onion is tender.
In a food processor, puree the tomatoes and chili beans together. Add chili bean/tomato mixture to the browned meat mixture in skillet, stir to combine and add the onions/garlic mixture as well as the bacon. Add the beer slowly and allow it to cook off a little. Add seasonings to pot.
Cook chili about 45 minutes to an hour on the stovetop OR you can transfer it to a crockpot set on HIGH and cook for an hour and a half.
Cheryl's Tip: If chili seems runny, mix about 1 tsp cornstarch to 1/2 cup water and add to chili 1/2 hour before its done.