Patch Recipes: Blue Ribbon Chili

To me chili is one of the simplest and most pleasurable ways to experiment in the kitchen. No other recipe lends itself to interpretation in the ways that a chili recipe can. You may follow my recipe faithfully, but you'll often find that the best chili is born in a combination of personal taste and tolerance to spicy heat and loose adaptation of another's recipe. The following is what I have found to be the most crowd-pleasing pas de deux of heat and sweet.  

Cook Time: 2-3 hours 

Skill: Beginner

Yield: 8 servings

Ingredients:

• 4 tablespoons olive oil

• 2 chopped red or green bell peppers

• 1 chopped poblano pepper

• 2 cups chopped yellow onion

• 1 cup chopped shallot

• 2 cloves garlic crushed

• 2 pounds 85% lean ground beef

• 2 tablespoons chili powder

• 1 tablespoon cayenne pepper

• 2 tablespoons ground cumin

• 1 teaspoon paprika

• 1 tablespoon baking cocoa

• 1 tablespoon basil

• 1 tablespoon marjoram

• Two 28oz cans crushed tomatoes

• One 6oz can tomato paste

• 32oz beef stock

• Two 16oz cans red kidney beans

• 3 tablespoons flour

• 1 teaspoon balsamic vinegar

• ½ can of Pabst Blue Ribbon beer

• Tabasco, salt, black pepper, sugar, honey, crushed red pepper and bell pepper seeds to taste.

Directions:

In a large pot heat the olive oil, when hot sauté the onions, shallot, and garlic for approximately 5 minutes. Stir in the ground beef, chili powder, cayenne pepper, cumin, paprika, bell and poblano peppers. For additional depth of flavor you may try quick roasting the poblano pepper on your stovetop before chopping it. Cook for another 5 minutes. Stir in the crushed tomatoes, tomato paste, basil, marjoram, and baking cocoa, let simmer for 10 minutes. Next add the beef stock, red kidney beans, and balsamic vinegar. Lastly stir in the flour and the Pabst Blue Ribbon beer, cook for about two hours. Season to taste and enjoy.