Not Texas Chili

• Difficulty: 5th Grade / Requested by: Jared /

• Time Donation: Total: 3 hours and 40 minutes, 20 min prep, 3 hour process (2 hours inactive time), 20 min cleanup

• Yield: Enough for one person to eat chili every meal for 5 days

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ESSENTIAL GEAR:

• a really sharp chef knife

• wooden cutting board

• 5.7L (6qt) stainless steel stock pot

SUFFICIENT GEAR

• a sharp knife

• a cutting board

• 5.7L (6qt) pot

INGREDIENTS:

• 1.5 lb ground beef

  
  

• (4) stalks of celery

• (1) red bell pepper

• (4) medium onions

• (1) 14ish oz can of light red kidney beans, drained

• (1) 14ish oz can of dark red kidney beans, drained

• (1) 14ish oz can of pinto beans

• (1) 14ish oz can tomato sauce

• (2) 14ish oz cans of diced tomatoes

  
  

• 5 Tbsp chili powder

• 1 tsp chipotle powder

• 1 Tbsp oregano

• 1/2 Tbsp garlic powder

• 1/2 Tbsp cumin

• 3 Tbsp lime juice (optional)

• 1 tsp smoked paprika (optional)

• 2 Tbsp cocoa powder (optional)

• 1/2 Tbsp liquid smoke (optional)

• 4 Tbsp brown sugar

• 1 cup good beer (preferably dark)

• salt, to taste

• preferred oil

  
  

PROCESS

1. Brown ground beef, salt to taste, drain.

2. Dice and sauté vegetables over medium heat, in oil of your choice, salting along the way, to taste. Start by sauteing the celery for about 10 minutes , then add the red pepper and sauté for 5 minutes more. Then add the onion, and sauté until transparent.

3. Combine all ingredients in a stockpot and simmer for at least 2 hours.

4. Serve with toppings of your choice; Schmickles Pickled Red Onions, cotija cheese, diced onions, and cilantro are recommended.

5. Enjoy.

STORYTIME

We like chili. We've been making it for over 30 years. We developed this recipe that entire time, so that's cool. It's a great recipe.

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