Cube's Chili Recipe

Ingredients:

2 medium yellow onions
10 cloves of garlic (yes, 10)
1 can of Chipotle Peppers en adobo (find this in your Mexican section of supermarket)
1/2 to 1 jar of Goya Jalapeos(to desired hotness)
6 tablespoons extra-virgin olive oil
2 tablespoons kosher jew salt
4 teaspoons chili powder
2 teaspoons dried oregeno
2 tablespoons tomato paste
2 pounds ground chuck 1 bottle beer (Corona preferred, but Miller Light works too)
2 15oz cans kidney beans
1 24oz (large) can of whole peeled tomatoes (with juice)
2 cups chicken broth (1 small can)

It helps to prepare most of the measurements ahead of time, but thats just personal cooking preference. You'll need a garlic press too. But here are the directions:

Peel and chop the onion, peel garlic but do not chop. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, salt, chili powder and oregano. Press the cloves of garlic directly into the pot. Cook, stirring, until the meep smells pretty good. (3-5 mins) Chop finely the chiptole peppers, stir in the tomato paste with the chopped chipotle chilis and their sauce and sliced jalapeos with juice; cook approximately 5 mins. Add the raw beef, breaking it up with spatula or wooden spoon, and cook until the meat loses the raw color (~5-10mins). Add the beer and simmer until reduced by about half (10-15 mins).

Rinse and drain the beans in a colander. Add the tomatoes to the chili by crushing them through your fingers into the pot and add the juice from the can. Add chicken broth and beans and bring to a boil. Reduce heat to low / medium-low and cook, uncovered, for 2-3 hours stirring every 20 mins or so until thickened.

Enjoi!

<span class="post_was_edited">On 2007-12-24 at 11:45:35, DrCube asked to smell your meep</span>