Meat. There, I said it. I’ll say it again. Meat. This chili tastes the best when you use meat. Three different kinds of meat, actually. You can use steak, ground turkey, chicken sausage, pork – the kind of meat is not as important as using three different kinds.
First, use a big pot. I use my roasting pan. Put in two or three tablespoons of olive oil and a diced onion. If you like peppers, red, green, orange, yellow, cut them up and saute them, too.
Next add a tablespoon or two of Outrageously Garlic, by Two Sisters Gourmet or minced garlic cloves (4-6). Next, add your meat. For best results use a nice steak cut into bite size pieces, Tequila Lime Chicken Sausage and some spicy turkey sausage. Continue to simmer over low heat until all meat is cooked.
Now, add a lemon. Squeeze the juice into your chili and then cut the rind and pulp into small pieces and toss in the mix. Add about 4 cans of washed black beans or 5 or 6 cups of cooked black beans and whatever tomato sauce you have open. 3/4 of a cup of Marinara is perfect. Add at least one big can of beer. I usually use Murphy’s Stout Ale. This is the only liquid in your chili so make sure you have extra beer, just in case.
Let the chili cook over low heat. It’ll be yummy once the liquid is absorbed, but it’ll be even better tomorrow.
Lastly, add cilantro and another squeeze of lemon. Taste to see if the seasonings need adjustment. Sometimes, I add a little chili powder, salt, more garlic – it really depends on how spicy you like it and which sausages you used. Around here, we like a little heat.
If you make your chili in a crock pot, I love this triple crock! What a great way to serve hot apple cider, black bean chili and pumpkin soup, side by side by side! I make my pumpkin soup thick enough to serve “two in a bowl” with my black bean chili. I recently saw this at Costco and thought I’d better snap one up.