The two males living at The Schell Cafe are woefully outnumbered. It’s a good thing (for me) both Husband and son speak similar love languages – football and food. And we’ve been doing a lot of both lately. Last week our football fanatic son suited up three times for games which culminated in a District Championship win last Saturday. That’s a lot of time on the sidelines for this cheering mom.
Over the course of the week-long football extravaganza the mamas did what mamas do best – multitasked! Without missing a play, pass, or pick, the mamas managed to cover just about every topic under the sun. When one of the dear mamas began the chili talk, we all gravitated towards her salivating at the description of the bowl of goodness she concocted. This particular chili talkin’ mama is a fantastic cook and soon there was a huddle intent on getting her recipe. Lucky for me, another mama was smart enough to actually write down the ingredients. Some of my ingredients differ from the original recipe because I like to use what I have on hand. And you should do the same…but follow this general guideline and you, too, will end up with what we football mamas dubbed “the bestest darndest chili!”
Bestest Darndest Chili
1 TBS butter or olive oil
2 medium onions (I was chop happy and used 3!)
4 carrots, peeled and chopped
5–7 garlic cloves
1 lb beef filet tips or tenderloin, cubed into tiny 1″ pieces
2 lbs ground beef
4 chipotle peppers in adobo sauce + a generous spoonful of the sauce (use 2 peppers and no sauce if you can’t stand the heat!)
3 TBS chili powder
2 TBS cumin
2 TBS oregano
1 tsp garlic powder
1 28-oz can diced tomatoes (I use Muir Glen Fire Roasted)
1 6-oz can tomato paste
2 – 3 Shiner Bock beers
1 TBS Worcestershire Sauce
1 TBS ketchup
1 TBS balsamic vinegar
2 TBS brown sugar
Saute the onions and carrots in butter and olive oil until soft and translucent. Add garlic and continue to sauté for a minute longer. Add beef and cook until browned. Add chipotle peppers, chili powder, cumin, oregano, and garlic powder. Stir until well combined and fragrant. Add diced tomatoes, tomato paste and one bottle of beer. Stir until well combined. Add Worcestershire Sauce, ketchup, balsamic vinegar and brown sugar. Stir, bring to a boil and reduce heat to low. Simmer for several hours. After about 2 hours I added another beer to boost the flavor and keep the consistency just right.
Husband and I split the third beer to chase the heat of this bestest darndest chili!