Well, that was certainly a long hiatus! Believe me, a lot longer than I expected. I am just getting over an unbelievable bout of bacterial bronchitis (say that 5 times fast). The good news is that I have a back-log of recipes to post. I also have a lovely new header (see?) thanks to the fabulously talented Miss Andrea Q., whose kindness I hope to repay in cookies. ‘Cause, you know, you can’t mail chili…
On to the good stuff…
I named this chili after two Liams: my brother Liam, and my faithful taste-tester, house-sitter and overall wacky guy, our good friend Liam. My brother had chatted with me recently about wanting to make a chili that was elevated to new heights of meaty-deliciousness. And had bacon. While I didn’t have bacon on hand while I was concocting this chili, I did have leftover pulled pork. I think it gives another layer of meaty yumminess to the chili. Plus it was a great way to use the last of the pulled pork. Our friend Liam was lovely enough to pop by our house and take home some of what turned out to be a massive pot of chili. He declared it “Mantastic”.
Please be warned: this is no veggie lover’s delight. I did not follow the “I need to use up X vegetables – let’s make chili!” train of thought. Veggie chili is good, don’t get me wrong, it just wasn’t right for the Liams in my life.
One more thing, may I suggest finding a butcher who makes sausages? In my experience, buying directly from a butcher means amazing flavour with very little or no fillers/additives. This means no wheat, excessive fat, etc.. just meaty goodness.
Liam’s Mancave Chili
Serves 6 to 8
1 lb ground Beef
1 lb hot Italian Sausage, removed from casings
1 large red onion, chopped
5 cloves garlic, minced
1 jar roasted red peppers, drained and chopped
1 28oz can crushed tomatoes
1 small can black beans, drained and rinsed thoroughly
1.5 cups leftover pulled pork (optional) or
5 thick slices bacon, cooked until lightly crisped, drained and chopped (optional)
Juice of 1/2 a lime
1 tsp salt (optional)
1 packet stevia or 1 tsp sugar (or sweetener of your choice – brings out the flavour of the tomatoes)
3 tbsp chili powder
1 tbsp garlic powder (or granulated garlic)
1 tbsp cumin
1 to 2 tsp cayenne pepper (omit if you don’t like heat)
1 tsp oregano
1 tsp freshly ground black pepper
In a large pot or dutch oven, brown ground beef and sausage (removed from casing) over medium heat until no longer pink. Drain off all but 1 tsp of fat and set aside.
Add your chopped red onions and cook over medium-low heat until onions begin to caramelize, about 10 minutes. This step will add some sweetness to your chili.
Once onions have begin to caramelize, add your minced garlic and cook another 1-2 minutes until garlic is very fragrant.
I recommend roasted red peppers that have been packed in water, NOT vinegar.
Add your drained and chopped red peppers to your chili pot.
Add your can of crushed tomatoes and your black beans. At this point, you can also return the ground beef/sausage mixture to the pot along with any leftover pulled pork you may have (or bacon if you’re really feeling crazy).
Add your lime juice and spices. Allow to simmer one hour and then taste. Adjust seasonings if it’s not how you like it. More lime juice will temper your chili if it’s too hot. You may need to add salt but I prefer to use little to none, if possible. A couple of drops of liquid smoke might be good at this point, too. After your adjust the seasonings, you can serve the chili if pressed for time or continue to simmer for another hour (my preference).
Served topped with your favorite add-ons. JD’s is shown here with some shredded Monterey Jack cheese and a side of baked tortilla chips I made in the oven. I prefer mine plain with some chopped green onions on top and maybe a little sour cream.