Tuesday, October 18, 2011

Chili Request

Got a request for my chili recipe from Becky over on Twitter last week. Or the week before. It was recently, okay?  I mentioned that I include sausage meat in my chili recipe, which she didn't dig on. That's okay. It's easily replaced and I've offered several options below.  Sorry, no pictures for this one. I haven't made it in a while, so you'll just have to make do with the recipe by its lonesome.

Band-Aid Chili

First off, the recipe below is bullshit. Every time my father made this chili and every time I have made it since, it has come out differently. Different veggies, more or less meat, more or less spice. It all comes out to a different chili. So the recipe below is pretty much a guideline more than anything else. The last time I made this chili it had 8 different kinds of peppers, for example. And more meat to veggie ratio. And black beans. I hardly ever use beans, but I used them that time. So take the recipe with a grain of salt. Or a pinch of cumin. Whatever you prefer.

Secondly, it's called Band-Aid Chili because my father...well, maybe you don't want to hear that story. It's kinda disgusting. - Earl

1 ½ pounds ground sirloin
1 pound ground Italian sausage (sweet or hot or both)*
1 large can peeled Italian tomatoes (not sure of the size, but the big can)
1 small can tomato paste (not sure of the size, but the smallest one)
1 bottle beer (user’s choice, but make sure you save some for the cook)
2-3 red, orange or yellow peppers diced (I like to mix it up for the colors)
2 green peppers diced
2 large onions diced
6 celery stalks diced
I large handful of jalapeno or similarly spicy peppers seeded and diced.
2 ½ tablespoons ground chili powder
1 tablespoon ground cayenne pepper powder
1 tablespoon ground cumin
1 tablespoon salt

*For those how you who don't like sausage meat, you can use ground pork or veal. Or maybe some shredded beef from a pot roast. Anything really. Just something to give the chili some different flavors. Use your creativity here.

- Add tomatoes (you can slice them up if you like, but include all the juice in the can), tomato paste, beer and spices to large pot on low-medium heat.

- Brown beef and sausage in large pan. Drain and add to pot.

- Sauté onions, celery and peppers in a little vegetable oil until onions are a little translucent. Add to pot.

- Bring to a slow boil and reduce heat to low. Simmer for 4-5 hours (or until the tomatoes break down) covered, stirring occasionally.

- Serve with sour cream, grated cheddar or Monterey Jack cheese, tortilla chips and hot sauce for an additional kick. It doesn't need to be served over rice, but if that's what you are into then I'm not gonna stop ya.



  1. Sounds deeeelish!
    And you're wrong - I DO want to know the band aid story!

  2. you are beautiful. thank you indulging me and for sharing!

  3. Sybil - No. You do not.

    Becky - Anytime!

  4. Like Earl said every pot of Chili is like a Jackson Pollack canvas.

    My go to additions:
    - A little brown sugar
    - A little cider vinegar
    - Reconstituted dried Passilla Chiles ground up.