Explorer Chili

Well, winter is officially here. The mercury is dropping and snow is beginning to pile up in the mountains. In Boise, we’ve had a string of cold nights and crisp, clear days - the perfect weather to cook up some comfort food. Feeling the sting while out hiking early Saturday morning, the Explorer returned home and dug up an old favorite recipe - homemade chili. This dish is extremely easy to make, it warms the soul on cold winter days, and keeps well for leftovers. Guys, it’s a great way to impress your best gal and trick her into believing that you know your way around the kitchen.  So go ahead - try this take on a classic and let the Explorer know what you think!  

The Explorer’s Chili - makes 8-10 servings

Ingredients

3 Bacon Slices

1 large onion, chopped

2-4 cloves of minced garlic[*]

1 pound of ground beef (Use sirloin for a fresher taste)

½ pound of pork sausage

1 & ¼  cup of beer

(2)16 oz cans of tomatoes in juice

(2)16 oz cans of chili beans

2 tablespoons of Worcestershire sauce

3 tablespoons of chili powder

1 tablespoon of Molé

1 tablespoon of paprika

6 tablespoons of Ketchup

1 or 2 tablespoons of apple cider vinegar

1 tablespoon of brown sugar

6 oz can of tomato paste

Salt

Cayenne Pepper

Optional: Mesquite Seasoning

   

 Directions

·         In a big stock pot, combine beer (the Explorer uses Coors, Banquet), tomatoes (and juice), Worcestershire, chili powder, molé, ketchup, apple cider vinegar, brown sugar,  & tomato paste.

·         Fill tomato paste can full with water and add to mix. Stir all ingredients. Add more water if a more soupy consistency is desired.   

·         Place stock pot on burner and turn to low  

·         In a separate pan, sauté bacon until crispy, remove and chop or crumble to fine. Save bacon drippings, and add onion and cook for about three minutes – until tender. Add garlic and cook for another minute or so.

·         Add ground beef and pork sausage to onion & garlic (the Explorer prefers Jimmy Dean brand). Cook for 7-10 minutes or until beef and sausage turns brown and no longer looks raw

·         Add sautéed ingredients to stock pot and cook on medium/low for about 20 minutes.

·         Stir occasionally to ensure even cooking temps.

·         Add beans (and juices, if consistency is too thick) to stock pot and cook for another 15-20 minutes.

·         Salt to taste. For more heat, add cayenne pepper.

·         Optional: Add mesquite seasoning for a more smoky taste  

You can serve the chili immediately, or let it cool and put into individual containers & freeze for multiple days of comfort food.

Variations:  You can replace a can of chili beans with either black or pinto beans.  Adding more brown sugar & ketchup will give your chili a sweeter flavor.

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[*] Guys, when you buy whole garlic at the store, what you purchase is called a head or bulb of garlic. The cloves are the individual pieces that reveal themselves after you begin peeling.  This is important.  The Explorer once mistakenly made a dish with 2 heads of garlic instead of the recommended two cloves - see the difference?!