Please note this recipe is from Drew Magary – a columnist on Deadspin that my husband admires. Therefore, there is a lot of interesting commentary in the ingredients and directions!! I posted here just to keep in my recipe arsenal for easy access and to share with you all if you are interested.
FOR THE CHILI:
2 pounds ground beef or chicken (make sure it’s a fatty percentage, too lean and it turns out all dry and crumbly and you will be less than a man)
1 onion, chopped
6 cloves garlic, chopped
1 shallot, chopped
1 jalapeno, chopped
1 large can crushed tomatoes
1 can tall red kidney beans, drained
1 can corn, drained
1 can beer
1 can chicken broth
1 tsp liquid smoke
1 tsp sugar
1 tbsp fennel seed
2 tbsp cumin (add more at end if necessary)
2 tbsp chili powder (add more at end if necessary)
1/4 cup white vinegar
Salt & pepper to taste
Ashes from a joint (optional)
Lotta Frank’s Hot Sauce
2 glugs olive oil
FOR THE SIDES:
Shredded cheese
Tortilla chips
Sour cream
Frank’s hot sauce
1 bunch scallions, chopped (as always, don’t skimp on the scallions)
Beer
Put a big pot on the stove on medium. Pour in the oil. When it’s hot, toss in the onions, garlic, jalapeno, and shallots and stir them around until soft. Toss in the ground meat. Salt and pepper the ground meat in the pot. Sautee the meat until it’s good and brown. Add the tomatoes, beans, corn, beer, broth, liquid smoke, sugar, cumin, chili powder, fennel seed, joint ashes, vinegar, and Frank’s. Bring it to a simmer. Half cover the pot and leave it on low medium heat for 3-4 hours, stirring occasionally and always tasting. The liquid in the pot should reduce into a nice, thick stew. Dip in a chip to see if the chili sticks to it. If it does, it’s ready to serve. Personally, I add about half a container of sour cream to my bowl. Sour cream in chili is the best goddamn thing ever.
Source: http://deadspin.com/5882376/the-drew-magary-super-bowl-chili-recipe
