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Pyxis wrote:
Anybody make good chili.

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Meaty Pudding
Serves 12-16 people T = tablespoon

4-6 bottles of Shiner Bock
3 oz beef bouillon cubes
4 large onions, chopped (Vidalia's) don’t skimp
3 hot banana peppers
1 Anaheim pepper
1 ancho pepper
5 dried red hot pepper
4 T Mexican chili powder
3 T cumin
2 T hot paprika
2 T red pepper
2 T black pepper
2 T ground Oregano
1.5 - 2 bulbs garlic use garlic press, not chopped
28 oz diced tomato
1.5 ounces of chocolate chips
2lbs coarse ground beef (high fat content: 70-85% lean)
2lbs fine ground pork
1lb fine ground veal
3 Ibs beef, cut into 1/4 cubes (make sure you cut small – it shreds quicker)
2 15 oz cans of Kidney beans
2 15 oz cans of Navy beans
2 15 oz cans of Black beans
2 15 oz cans of Pinto beans

1) Combine bouillon and 1 bottle of beer. Braise chopped onions and peppers in beer mixture until soft.
2) Add spices, garlic, chocolate, and tomato sauce.
3) Brown meat in a separate heavy frying pan - add to chili.
4) Simmer for 30 minutes and add another bottle of beer. At this point you may want to start drinking.
5) Cook 2 3/4 to 3 hours more, adding remaining bottles of beer each after an additional 1/2 hour.
6) Make sure to add the beans with at least 2 hours left in the cooking process.
7) Stir every 10-15 minutes to prevent clumping of spices along side of pan. Add
more beer if mixture becomes too thick.

I like to throw in some diced tomatoes & some chopped onions & green peppers in the last hour to add a little crunch to the chili.

Serve w/ sprinkled cheese & corn bread

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