We took a trip to Florida to sell wine, and then we took a long weekend and went to Disney World with our son and granddaughter. The Magic Kingdom is quite an experience and I would not recommend it without the expert guidance of a six year old. She not only knew the best rides but she has a keen eye for the best stuffed toys to commemorate them. Then back to our own magic kingdom on the top of Diamond Mountain. I made this chili for THAT football game and I have to say that I will be making it many more times. Don’t be daunted by the list of ingredients. The recipe is actually very easy. It’s flavors are built on lots of spices,(and even cocoa) vegetables and lean meat. Once you configure your mis en place and prepare the vegetables and meats, the rest is easy peasy. I made it medium hot (wimpy Freddy), but add more jalapeno peppers if you can handle the heat.

serves 8

. 1/2 cup olive oil
. 3 cups yellow onions, medium chop
. 3 jalapeno peppers, seeded and minced
. 2 green bell peppers, seeded and chopped
. 2 tablespoons minced garlic cloves (peeled and minced)
. 3 tablespoons chili powder
. 2 tablespoons ground cumin
. 3 tablespoons dried oregano
. 1 tablespoon paprika
. 2 teaspoons ground cinnamon
. 1 teaspoon ground cardamom
. 3 tablespoons ground unsweetened cocoa powder
. 2 pounds lean ground sirloin
. 1 pound sweet Italian sausage
. 8 ounces hot Italian sausage
. 6 cups canned tomatoes (or your own)
. 1/2 cup tequila
. 12 ounces beer

1. In a large pot, saute’ the onions in the oil until soft. Then add the peppers and garlic and continue to saute’ for about 10 minutes. (don’t brown). Add all the spices and the cocoa and stir to mix all the ingredients. Remove from the heat until time to add the meat.
2. In another large pan, brown the meats. If the sausages are in casings, remove and crumble. Break up the large pieces as you saute’ the meat. Cook until all pink is gone.
3. Add the meats to the vegetable mixture and continue to cook at medium heat. Stir in the tomatoes with their juices, the tequila and beer and simmer for at least an hour.
4. To serve, I usually serve in a bowl with a slice of fresh lime to squeeze over the chili. I don’t add salt, but if you must, use very sparingly.

And of course, the chili only gets better if served the next day when the spices have really developed more complex flavors.

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  1. lizthechef says:

    I collect your recipes, and this is another keeper. Love the hint to make ahead and reheat. That tip changed my cooking some years ago.

  2. TasteFood says:

    This recipe sounds wonderful. You had me with the tequila.

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