Catch the Spoon

It may not have the greatest of names or be the heat-laden stew that some people enjoy as chili, but this recipe is a staple around these parts. A reader on one of our other blogs asked me for this recipe; it was then that I discovered that I hadn’t posted it here. For shame. So here, in all its glory, is my own personal kick-ass chili recipe.

A few notes: yes, there is chocolate (well, cocoa) in my chili. It tastes good, I swear. Do not try to use a crappy beer for this. If you’re in the northeastern US, don’t use anything less than Yuengling. If you’re elsewhere…use something you couldn’t afford in college and you should be fine. Finally, this recipe is very filling and makes a very large batch. Break it down into small containers and freeze it – it’s great to re-heat on a chilly night.

Dani’s Kick-Ass Chili con Carne

Ingredients:

• 4 pounds ground beef
• 28 ounces canned diced or crushed tomatoes with garlic
• 28 ounces canned diced or crushed tomatoes, plain
• 1 large onion, diced
• 12 ounces tomato paste
• 2 tablespoons cocoa powder
• Oregano, chili powder, cumin, and garlic to taste
• 1 pound cremini (“baby bella”) mushrooms, rough chop
• 2 cups beef broth
• 10-12 ounces good quality beer

Brown the beef with the onions and mushrooms. (Add butter or oil if your meat is too lean.) Combine all ingredients in large stockpot and cook over low heat for at least 2 hours or until reduced to desired consistency. Serve over your favorite starch (we like rice or cornbread) and with your favorite toppings.