Firecracker Chili

 

Although the weather has improved considerably over the last few days, we, here in the southwest desert, have been experiencing some pretty chilly conditions.  Seriously, it was down into the 20's for a low.. why I understand that may be a common thing in Green Bay Wisconsin this time of year, it is quite a rarity in the Phoenix Metro area.  I might not like going out in the colder weather, but I do enjoy when it hits, as I get to make more warming, comforting foods.  Besides mac and cheese, chili is one of the favorites of those comforting foods.

So why the name firecracker?  Well, I was having a hard time coming up with a name for the chili... and well.... it was spicy... and well... someone at work has nicknamed me Firecracker..........         I think you can put two and two together from there :)

Firecracker Chili
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 teaspoons olive oil
1 sweet onion, finely chopped
2 jalapenos, finely chopped
6 mini sweet peppers, finely chopped
1/3 lbs ground beef
1/2 lbs ground Mexican chorizo
1/4 lbs ground pork
1 12oz bottle Guinness
1 1/2 cups beef broth
3 Tablespoons chili powder (I used 1 T regular and 2 T ancho chili powder)
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Frank's hot sauce
1 8oz can tomato puree
1 Tablespoons tomato paste (optional)
1 cup chili beans
salt and pepper

Directions:
In a Dutch oven or soup pot, heat the oil over medium heat.  Add the onion and turn the heat down to medium low.  Saute 5-8 minutes, or until the onions are just starting to soften.  Add the jalapenos and sweet pepper and saute 1 minute.  Turn the heat back up to medium and add chorizo.  Cook for 2 minutes.  Add the pork and ground beef and cook until the meats are just cooked through and no longer pink.  Another 5-8 minutes.  Slowly stir in the beer and beef broth.  Add the chili powder, paprika, cumin, cayenne and hot sauce and stir to combine.  Stir in the tomato puree and bring the whole thing to a boil.  Loosely cover and turn the heat to low.  Allow the chili to simmer for at least 1 hour.  Taste for seasoning.  Stir in beans in the last 20 minutes. Add the tomato paste if the chili is too thin.  Serve with cornbread (which I'll be posting on Friday) and Frito's.  Enjoy!

One Year Ago:  Shrimp Scampi Pasta
Two Years Ago:  White Chocolate & Strawberry Muffins
Three Years Ago:  Chicken & Basil Stir Fry