2 lbs Ground Meat
~1 cup brown alcohol (rye whiskey, bourbon, etc.)
1 bulb Garlic
1 Red bell pepper
1 Green bell pepper
2 Medium Onions
Bunch celery (all but the yellow gross stuff)
¼ Cup Oregano
3/8 Cup Chile powder (Fiesta blend from Harvest Co-Op)
1 Tsp Cumin
Red pepper flakes (to taste)
1 Big Can Tomato sauce
1 14.5 oz Can Tomato Sauce
1 small can tomato paste
1 14.5 oz can diced tomatoes
1 14.5 oz can diced fire roasted tomatoes
1-2 cups Beef broth (enough to rinse out the tomato cans)
Red wine approx. ¾ c.
1 can Pinto beans
1 can Great Northern beans
1 can Black beans
- Cook meat and garlic season well with salt, using brown alcohol to deglaze the pan NOTE: put meat down first so garlic doesn't burn
- Blacken peppers on burner
- If electric burner, quarter peppers, wrap in foil
- Place on high heat, pot on top of foil packets to increase burner contact
- Put blackened peppers in a bowl, cover with plastic wrap. After allowing them to rest for a few minutes, remove burnt skin
- Chop celery finely (approx. 1/8")
- Chop onion
- Sauté onion, celery, and roasted peppers and until nearly fully caramelized deglazing as necessary (celery should have a small bit of bite)
- Add diced tomatoes. Cook, stirring occasionally until liquid has reduced and tomatoes are about half cooked.
- Add tomato paste, stir frequently. Cook 15-20 minutes. (it should smell like roasted tomatoes)
- Reduce heat to low
- Add meat, tomato sauce, beef broth, wine, oregano, chili powder, and cumin
- Add lightly rinsed beans to chili shortly before serving, just long enough to warm
- Serve with pepper flakes on the side for extra spice
