It’s that time of the year again where the weather is getting cold, so soup or chili is the perfect dish to warm you up. Chili is one of those things that is super unique, as in everyone has their own recipe. Everyone puts their own spin on it. Some people are on team noodles and others are on team beans, while some might include both. My husband, however, includes neither. He is originally from Los Angeles, so his version of chili, is more of a Southwestern style chili, instead of the chilis that are typically found in the Midwest and South.

We like our chili with lots of flavor and kind of spicy, so if you don’t like foods that are super spicy, you might want to leave out the chipotle peppers. I can’t vouch for how that will change the flavor of the chili. However, I would suggest leaving at least one, because the chipotle peppers add to the rich flavors.

I just know that this is going to be a staple in our house this winter.

Dave’s Spicy Chili

Ingredients:

 

Directions:

1. Brown the stew meat.
2. Add the chorizo to the pan.
3. Brown the chorizo.
4. Add onion to the pan and cook until soft for about 5 minutes. Stir.
5. Add garlic and cook for roughly 30 seconds. Be careful, because you don’t want the garlic to burn. Stir.
6. Add the tomato paste and stir.
7. Add the seasonings (chili powder, cumin, oregano, salt, and pepper) and stir.
8. Add cup and a half of beef stock and stir.
9. Add a half can of amber beer and stir.
10. Add a small can of tomato sauce and stir.
11. Add half a can of diced tomatoes and stir.
12. Add 2 to 3 chipotle peppers and stir.
13. Cook as long as you can, because the longer it cooks, the better it will taste. He likes to simmer it for 2 hours.
14. Top with your favorite toppings – saltine crackers, cheddar cheese, sour cream, and scallions.

 

 

Enjoy!!