Hector's Chili
This is my boyfriend's chili recipe and he doesn't make it into the kitchen often. But when he does it's almost always awesome!!
1/2 C olive oil
2 medium yellow onions
1 lb hot sausage meat (loose ground or links w/casings removed)
1 lb lean beef stew meat
2 bottles (12 oz each) beer (smoked beer ROCKS!)
1 can (28 oz) plum tomatoes in their juices
2-4 TLBS Chili powder
1 TBLS whole cumin seeds
1 TBLS dried oregano
1/2 tsp ginger (grated is better than ground)
1 tsp salt
1/4 tsp ground allspice
1 C water
1 can (15 oz) light kidney beans rinsed & drained
1 can (15 oz) dark kidney beans rinsed & drained
6 large garlic cloves, finely chopped
4 tsp Caribbean style hot pepper sauce (or your favorite hot pepper sauce)
Heat oil in a large soup pot over medium heat. Add onions and cook, stirring
occasionally, until translucent to golden, about 10 minutes. In a separate
skillet, crumble sausage and cook, stirring often, until sausage looses
its pinkness, about 8 minutes, and drain off excess fat. Transfer the meat to
the pot with the onions, add stew meat and turn heat to low. Add the beer (minus
a swig for yourself) and the tomatoes with their juices, breaking up the
tomatoes with with a knife. Stir in the chili powder, cumin, oregano, ginger,
salt and allspice. Add the water and simmer, covered, for 1.5 hours. Add beans
and garlic and simmer until done, about 30 minutes to one hour. Add hot sauce
just before serving or put a bottle of hot sauce on the table and let people add
their own. Garnish with sour cream and shredded cheese. Serve with warm
cornbread.