MN BAGIN chili
"This has been our favorite recipe we make every fall for at least 15 years. It is a bit of a labor of love but can't be beaten for its combination of fresh flavors, stew meat, ground beef, and chorizo. My personal favorite is the addition of beet. Depending on taste I suggest Guinness for a bolder flavor addition or an American lager like Bud or MGD for lighter flavor."
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef chuck | 1 lb, 1 lb, 1 lb, 3 15 ounce cans, 1-15 ounce can, 2-28 ounce cans, 1-6 ounce can, 1/2 large, 1 large, 1 large, 2, 2 Tbsp, 4 cubes, 1/2 Cup, 1/4 Cup, 2 Tbsp, 1 Tbsp, 2 Tbsp, 2 tsp, 4 tsp, 1 tsp, 2 tsp, 1 tsp to 1 Tbsp depending on taste, 1 tsp |
| Chorizo | |
| Beef chunk stew meet | |
| Chili beans, drained | |
| Spicy chili beans, drained | |
| Diced tomatoes with juice | |
| Tomato Paste | |
| Yellow Onion chopped | |
| Green bell pepper seeded and chopped | |
| Red bell pepper seeded and chopped | |
| jalapeno peppers, seeded and chopped | |
| Bacon bits (real stuff!) | |
| Beef bouillon | |
| Beer (Guinness or light lager0 | |
| Chili Powder | |
| Worcestershire sauce | |
| Dried Oregano | |
| Minced Garlic | |
| Ground Cumin | |
| Hot sauce (Tabasco or favorite) | |
| Dried Basil | |
| Salt | |
| White sugar | |
| Ground white pepper |
Directions
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 (I did about 6) hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.