| South Side Meat and Pepper Chili |
This is the winning entry for our FAN CHILI CHALLENGE. Zack M. from Chicago likes to put this recipe
together on poker nights. And we're not bluffing here - it's a winner. He'd tell you it's a pretty basic
recipe, but we're here to tell you it's a very good recipe. You can check out other recipes from Zack at
his blog - http://zackcancook.blogspot.com/
Level of Difficulty: easy
Lineup:
2 large onions
1 large green pepper
1 large red pepper
4 jalapenos
2 poblano peppers
2 banana peppers
2 pounds beef stew meat
1 pound cubed pork shoulder
2 pounds beef short ribs
1 large can of tomato sauce
1 tallboy of cheap beer
2 tbsp ground cumin
1 tbsp salt
1 tbsp ground black pepper
2 tbsp red pepper flakes
1 small can of tomato paste
Shredded cheddar cheese and sour cream
Playbook:
Dice up all you onions and peppers being careful to remove most of the seeds, that's where the
peppers get their heat from. Also wash your hands before rubbing your eyes, nose or other sensitive
body part because the pepper juice will set whatever you touch on fire.
Toss all the diced veggies into a stock pot with a little bit of olive oil and sautee over medium heat until
tender, about 10 or 12 minutes. While that's working, salt and pepper the meat and brown over high
heat in a sautee pan. Do it in batches if needed and set aside. Once the veggies are ready toss the
meat in. Add the tomato sauce and beer and stir together.
Reduce heat and cover for an hour. After time has passed stir and add spice. What I said to use is a
basic guide, you can do more or less depending on what you like. Keep heat on low and let cook for at
least another two hours. During this time you'll have to skim some of the grease off the chili as well.
After that time has elapsed and depending on the consistency of the chili you may want to add some
tomato paste to thicken it up a little bit. Also at this point you'll want to remove the short ribs and let cool
for a few minutes. Remove the bones and chop the meat into smaller pieces and then throw it back in
with the chili.
Special Teams:
I suggest topping with cheddar cheese and a dollop of sour cream.
together on poker nights. And we're not bluffing here - it's a winner. He'd tell you it's a pretty basic
recipe, but we're here to tell you it's a very good recipe. You can check out other recipes from Zack at
his blog - http://zackcancook.blogspot.com/
Level of Difficulty: easy
Lineup:
2 large onions
1 large green pepper
1 large red pepper
4 jalapenos
2 poblano peppers
2 banana peppers
2 pounds beef stew meat
1 pound cubed pork shoulder
2 pounds beef short ribs
1 large can of tomato sauce
1 tallboy of cheap beer
2 tbsp ground cumin
1 tbsp salt
1 tbsp ground black pepper
2 tbsp red pepper flakes
1 small can of tomato paste
Shredded cheddar cheese and sour cream
Playbook:
Dice up all you onions and peppers being careful to remove most of the seeds, that's where the
peppers get their heat from. Also wash your hands before rubbing your eyes, nose or other sensitive
body part because the pepper juice will set whatever you touch on fire.
Toss all the diced veggies into a stock pot with a little bit of olive oil and sautee over medium heat until
tender, about 10 or 12 minutes. While that's working, salt and pepper the meat and brown over high
heat in a sautee pan. Do it in batches if needed and set aside. Once the veggies are ready toss the
meat in. Add the tomato sauce and beer and stir together.
Reduce heat and cover for an hour. After time has passed stir and add spice. What I said to use is a
basic guide, you can do more or less depending on what you like. Keep heat on low and let cook for at
least another two hours. During this time you'll have to skim some of the grease off the chili as well.
After that time has elapsed and depending on the consistency of the chili you may want to add some
tomato paste to thicken it up a little bit. Also at this point you'll want to remove the short ribs and let cool
for a few minutes. Remove the bones and chop the meat into smaller pieces and then throw it back in
with the chili.
Special Teams:
I suggest topping with cheddar cheese and a dollop of sour cream.
