Hard Rock'n'Roll Chili
Recipe type: Side
Serves: 6-8
- 2 lbs lean ground beef
- 1 lb chuck steak, cubed
- 1 large onion, chopped
- 5 large garlic cloves, crushed
- 1-2 jalapeno peppers, diced
- ¼ cup whiskey
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp smokey barbecue sauce
- 2 tbsp chili powder
- 2 tsp firmly packed brown sugar
- 3 tsp soy sauce
- 2 tsp House of Prime Rib Seasoning (or celery salt)
- 1 tsp ground black pepper
- 1 tsp Lawry's seasoned salt
- 1 tbsp dried minced onion
- 1 tsp dried minced garlic
- 1 tsp cayenne pepper
- 15 oz whole tomatoes, chopped with liquid
- 15 oz can red kidney beans, drained and rinsed
- 4 oz canned pimentos, coarsely chopped, liquid reserved
- 1 small green bell pepper, cored, seeded, and finely chopped
- 3 stalks celery, diced
- 8 oz shredded cheddar cheese, for garnish
- 4 chopped scallions, for garnish
- Tortilla chips, for garnish
- In a large saucepan over medium heat, brown ground beef and beef cubes. Remove meat from pan and discard grease, leaving about 1 tbsp in the pan.
- To the pan add chopped onion, crushed garlic, and jalapeno pepper, cooking for five minutes, until softened.
- Deglaze pan with whiskey and stir meat back in. Add seasoning ingredients, mixing well, and bring to a simmer.
- Cook, stirring, for 5 minutes. Add tomatoes, their liquid, and kidney beans. Then reduce heat to low and cook, covered, 15 minutes, stirring occasionally.
- Mix in pimentos with their liquid, green pepper, and celery, and cook, uncovered, five minutes longer, stirring occasionally.
- Garnish with cheese, scallions, and tortilla chips and serve immediately.
Recipe by Webicurean at http://blog.webicurean.com/2001/09/16/hard-rocknroll-chili/
2.2.8