Sunday, December 14, 2014

"Mrs. Cook At Home Dad's" Award Winning Chili


  • 2 1/3 lb ground beef (85/15 for best results as it stays moist)
  • 6-8 whole garlic cloves
  • 3-4 T olive oil
  • 2 T canola oil
  • 1 12 oz bottle of dark beer or stout
  • 1 large sweet onion, diced
  • 3 T fresh cilantro, fine chopped
  • 1 T brown sugar I would have increased the brown sugar by 1 t 
  • 1 T cumin I would have increased the cumin by 1 t 
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t cayenne pepper
  • 1/2 t red pepper flake
  • 1 t salt (or to taste)
  • 1 t black pepper (or to taste)
  • 1 package maple bacon (frozen for easier cutting, then chopped into thin strips vertically) I would have used regular bacon instead
  • 1/2 C hot sauce
  • 1 28 oz can diced tomatoes and juice
  • 1 10 oz can tomato/chili
  • 3 T ketchup I would have used tomato paste instead 
  1. In a large sauce pan, brown garlic cloves in olive oil over a medium high heat, stirring frequently to prevent burning.
  2. Add a pinch of red pepper flake and remove garlic once it is a solid golden brown.
  3. Liberally salt and pepper ground beef and add to pan.
  4. Using tongs or a rubber spatula, separate meat to create small pieces whilst browning.
  5. Fine chop browned garlic and return to pan.
  6. Add tomatoes, chili/tomatoes, and beer. 
  7. Bring to a boil and then reduce heat to low.
  8. Add remaining ingredients (except the onions and canola oil) and stir well to combine.
  9. Cover.
  10. Add canola oil to a medium saute pan over medium high heat.  Add onions to caramelize, stirring occasionally for about 8-10 minutes. (Note: do not add any salt, as this will cause the onions to sweat and steam instead of bringing out the natural sugars to properly caramelize)
  11. Add onions to chili and transfer the entire mix to a crock pot set to high.
  12. Cook on high for 4 hours, stirring occasionally.
  13. Set to low for an additional hour. 
  14. Serve with a dollop of sour cream, shredded cheddar cheese and chives, scallions, and/or cilantro to garnish.
My wife was allowed to have help in developing her flavor profile, but I could not taste or touch the chili itself.  It was truly off the hook as written!  Job well done, Mrs. CAHD xoxo!!!