This one is in honor of the 6-0 Hawkeyes and their defense. 4 meats, 3 types of beans, 2 types of chiles. This is a total “swag it” type recipe, thus the amounts aren’t super refined. If I make this several more times (which I hope to) then I’ll be able to solidify things a bit more.
2 links of andouille sausage
2 links of lamb sausage
4 slices of bacon, cut into pieces
3/4 lbs of Stew Beef, cuts into small 1/2 pieces
1 tablespoon olive oil
1 cup great northern beans
1/2 cup black beans
1/2 cup red kidney beans
5 small poblano chilies
2-3 chipotle chilies with adobo sauce (sliced)
1 bottle of beer (Sierra Nevada in this case)
1 large sweet onion
3 cloves of garlic
1/2 tea spoon tumeric
1/2 tea spoon oregano
1 1/2 tablespoons of chili powder
1 1/2 tablespoons of cumin
10 ripe roma tomates (sliced then crushed)
2 tablespoons of tomato paste
1/3 cup of ketchup (optional)
Start by soaking the beans in a lot of water overnight, when the soak is finished, make sure you reserve the leftover water. When you’re ready to start cooking, brown the beef cubes over high to med-high heat with a pinch of salt, and the olive oil. Remove when finished. Brown the sausages and remove when finished (slice into small rounds after they’ve been cooked). Add the bacon to the pot and when the bacon fat begins to appear, throw in the onions and garlic and cook until semi-translucent. Deglaze the pot with the bottle of beer (mmmMMM!) and at that point, throw everything except the ketchup in. Keep on high heat until you get things boiling and then lower it to a simmer and cook for 3+ hours until the beans are falling apart and the chili begins to thicken. Stir every 30 mins or so, if you need more liquid use the reserved bean water.
Notes:
- You’ll want to peel the poblanos. Slice them in half and remove the seeds. Put them skin side up and broil in the oven until browned. Wrap them tightly in aluminum foil for about 5 minutes. When you remove them from the foil, you’ll be able to peel the skins off.
- Taste the broth about an hour in and make spice adjustments. If you need more tomato flavor ketchup works great.
- Beans + Liquid. With the beans thoroughly soaked, I added the following amounts to the pot, note that I packed the cup measure with beans and then added water to the cup to fill in the remaining space. Post soak amounts:
2 cups of great northerns
1 cup of black beans
1 cup of red kidneys
Denard Robinson had a huge bowl of this before their final possession. Did you know he doesn’t tie his shoes?!?!
1 | mattbot October 12th, 2009 at 8:08 amI’m going to guess that the chipotles got to him and caused the last interception. I’ll go ahead and take credit for the win.
2 | Ocu-Master October 16th, 2009 at 1:40 am