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Wednesday, January 23, 2013

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 
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

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


Angie's Recipes said...

This is exactly what I need right NOW!~ Delish!

Debbie said...

I love a bowl of good and spicy chili! Talk about cold...we are having a cold front come through here. It's about 10 this morning and I just can't wait for summer already!

Becki's Whole Life said...

I'm from NY and now in NC and I agree that 20 degrees is COLD! Your chili sounds great and I can see why it would get its spice from the ingredient list! sounds great, though. I love chili made with some spice and beer:-).

Yenta Mary said...

It is currently 1 here ... yup, ONE. Afraid to think what the windchill is. Do you have any idea how fabulous that chili looks right now??? The spicier, hotter, more warming, the better!!!

Alex said...

Living in the currently very cold and snowy south of England, this recipe is a dream come true. I only wish I had a real fire to eat it by. Love the edition of the Guinness too!!

Cranberry Morning said...

Mary and I are at the same temp, one degree. lol I just printed out this recipe. Kevin will LOVE it, and I love the name Firecracker. Perfect!!

StephenC said...

Now I have to come with a new name for you, Frieda Firecracker. It would be fun if there were something in there that would explode when you put your spoon into it. Or maybe not.

Pam said...

It has been cold here too. Your chili would warm me right up - it looks tasty.

Julie said...

Sounds delish! I've never thought of putting beer in my chili, I have to give it a try. Where are you located? I'm in the Phx area...I'm missing that cold snap we had :)

Mary said...

:-)This will clear the sinuses:-) It sounds delicious, Jenn. Perfect for gray damp day. I hope all is well. Blessings...Mary

Big Dude said...

That's some fine sounding chili Jenn. I especially like the use of chorizo and beer.

Lea Ann said...

This will definitely warm anyone up on a cold day. Lots of ingredients here that I've never put in chili. Love the addition of chorizo. Crazy that I've never used it in my chili.

We Are Not Martha said...

Wow, that is cold for Phoenix! It was 3 degrees this morning in Boston, so this chili sounds amazing right now!


Jean | said...

Jenn, that sounds delicious! Though I might hold back a tad on the heat at first, adding it in gradually, tasting as I go - 'cause MY nickname isn't "Firecracker"!

Inside a British Mum's Kitchen said...

Sounds good and warming to me - it's FREEZING up here!
Mary x

Chris said...

Once I added chorizo to my chili, I can't enjoy it without chorizo. Great addition, isn't it?

We're having an ice storm here today, I could use a pot of this.