Fall 2006

Chef Dan’s Chili

Ingredients
1 tsp. dried oregano
1 Tbsp. paprika
3 Tbsp. chili power
2 tsp. cumin
3 Tbsp. beef base
½ cup beer
2½ cups water*
2¼ lbs. ground beef (85/15)
2 cups fresh diced onion
1 ½ Tbsp. minced garlic
3 Tbsp. vegetable oil
1 tsp. unsweetened chocolate
1 Tbsp. granulated sugar
1 tsp. ground coriander
¼ tsp. hot pepper sauce
1 lb. tomato sauce
1¼ Tbsp. salt
¼ tsp. black pepper
½ lb. pinto beans
1 lb. red beans

In a pot add oregano, paprika, cumin, beef base, beer and water. Let simmer.

In pan, brown beef until meat is browned and cooked through. Drain grease off meat and add seasoned beer mixture.

Sauté onion and garlic in vegetable oil until onions are tender. Add onion and garlic to meat mixture. Simmer 30 minutes.

Add sugar, chocolate, coriander, hot pepper sauce and tomato sauce. Simmer 30 minutes.

Add beans, salt and pepper. Simmer 15 minutes longer. 

Serve with spaghetti on the side.

*Add more water to adjust to preferred thickness.

Serves 12-14 guests.