Boomer’s Smokin’ Hot Chili
Before I begin I do want to note that this particular recipe did not come out as hot as some of my others, it did get good reviews from some of my best critics.
I started with 2lbs of beef and 2lbs of pork, cubed
I large chopped 2 each red and yellow bells
fine chopped 1 red onion
finally I chopped 2 chipotle chilis
I always start off my soups, sauces and even my chilis with some oil, butter (appr. 2tsps) and garlic.
once the garlic starts to brown (caramelize) add in meat one bottle of beer (I suggest mexican)
and adobo sauce about two -three tablespoons cook until meat is fairly tender.
Then you add in your bell peppers, a pinch or two of cayenne some salt. A little salt will help bring out the flavors.
Simmer for about one hour. When chili is done stir in onions. Adding them last helps them maintain their crunch
FYI: I never really measure, most of those are by sight and approximate. Good cooks measure, Great cooks don’t have to. A pinch of this, a pinch of that and then you taste. Too much of any spice or seasoning and you could really screw it up. Please keep in mind you can always add more but you can never substract.
Oh yeah!! Boun Appetito