Tuesday, November 03, 2009

Joey's Chili [Version 2.0]


3 lbs of ground chicken (or turkey if that turns you on)
3 Spanish onions - Dice the onions into cubes (you can cut it any way you like, I like 1 inch cubes)
4 or 5 garlic bulbs - I use a press, but feel free to chop very fine.
3 small jalapeno pepper
1 red bell pepper (optional)
1 can of Guinness Beer
1 cup of chicken broth
8 oz of tomato paste
1 can crushed tomatoes
3 cans black beans
Splash of olive oil
Splash of Mongolian fire oil

Joey's Seasoning Pack
3 tablespoons salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon black pepper
2 tablespoons red pepper flakes
1/2 teaspoon of sea salt
1 teaspoon garlic salt
1/2 teaspoon thyme

Prep Work

Cut the onions and set aside, chop up the garlic (or press it), and de-seed the peppers (cut a circle around the stem and pull up - most of the seeds should come out, for the rest, slice in half and rinse under the sink) - dice the peppers.


Pour a splash of olive oil into a large pot and heat on medium. Once the oil is hot, put the onions in (reduce the heat to medium low), let them cook for 8-10 minutes getting golden brown. Then throw in the garlic and peppers, allow another 5 minutes. Increase the heat to medium and put in the ground chicken. Stir in the chicken with the materials and allow to cook for 10 minutes. Stir every few minutes and cover with lid when not. TIP: I found this stuff called Mongolian fire oil (it is an Thai spiced oil, I throw it in when the meat is raw to add some flavor.

Once the meat is almost all white, stir in the black beans. Proceed with the tomato paste and chicken broth. Mix well in the pot. Slowly pour in the Guinness. Add the can of crushed tomatoes and the seasoning pack. Stir well then increase the heat to high for 4 to 5 minutes. When the mixture starts to bubble, bring it down to a low heat and leave for 1 hour (stirring occasionally). At the half hour mark, taste the chili and adjust based on your preference.

I just made this stuff, and it is GOOD. Hope you like it.