First Snow Solace Chili

First Snow Solace Chili

Postby DudleyDORight » Fri Dec 10, 2010 10:42 am

Last weekend we had the first snow of the season. My son and I cooked up a batch of chili as comfort food for the wet, cold weather. It's loosely based on "Sahara Chili" with which Margaret Nadeau twice won the CASI national championship. My son's girlfriend was having dinner with us so we were fairly restrained with the Red. I like my chili spicy enough to distinguish it from spaghetti sauce so if you think Wendy's spicy chicken sandwich is hot you might want to try it with a little less Red for your first batch. If you're a real chili head and don't have to worry about civilians consuming it, double (at least) the Red. For the light chili powder I used deArbol and for the dark I used Chimayo.

1 lb ground bison (or venison or ...)
2 lb ground turkey
1 TBS Cooking Oil
1.5 TBS Granulated Onion
Add ingredients together and lightly brown meat

1 Can (14 oz) diced tomato (including juice)
12 oz bottle of good brown porter
Cook for 30 minutes

2 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 1/2 tsp Garlic Powder
½ tsp Salt
1 TBS Ground Cumin
1 tsp Cayenne Pepper
1 tsp Black Pepper
2 tsp Chicken or pork bouillon Granules, paste or 2 cubes
Cook for 1 hour

1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 1/2 tsp Paprika
1/2 TBS Ground Cumin
Add water (or more Porter) if needed
Leave covered and simmer for 30 minute

Serve with toasted tortillas (both flour and corn), diced onions, shredded sharp cheddar and plenty more good brown Porter.
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