Shy's Superbowl Chili v.2010
1 lb ground beef
3/4 lb sirloin, cut in 3/4-1 in cubes
5 cloves of garlic, chopped/minced
2 medium onions (red or yellow or both)
1 green bell pepper, diced
1 red bell pepper, diced
1 Italian pepper, diced
1 Jalapeno pepper, finely diced
1 Serrano chili pepper, finely diced
1 long pepper, diced
2 6-oz cans tomato paste
1 28-oz can diced tomatoes
1/2 cup red wine
1 can/bottle beer
1 cup strong coffee
1 tbs Assorted dried chili peppers, ground up
1 tbs oregano
1/3 cup brown sugar or maple syrup
1 tbs cumin
1 tbs coriander
1 tbs cocoa
1 tbs chili powder
salt and pepper
1 1/2 tsp cayenne
2 bay leaves
1 tbs butter
2 tbs olive oil
1. Season the cubes of meat with salt and pepper. (Seasoning just means sprinkling salt and pepper over the meat evenly. You'll get the hang of the amounts, but if you're just starting off, work with, say, 2 teaspoons (tsp).
2. Heat a large, over-proof pot over medium-high heat, then add butter and 1 tablespoon (tbs) of olive oil. (Hot pan, cold oil, foods won't stick.) Brown the cubed sirloin for about 8 minutes or until done on each side, then remove meat to a plate and then brown the ground beef. Remove ground beef to plate when done.
3. Preheat oven to 350 degrees F.
4. Add remaining olive oil and saute garlic and onion for 5 minutes, then add peppers and saute for another 7-10 minutes, stirring often.
5. Return meat and any juices to the pot and stir, then add tomatoes, paste, beer, wine, sugar, coffee and spices. Cook on stovetop for another 10 minutes or so until liquids reduce a bit, then cover and put in oven for as long as humanly possible, stirring occasionally.
6. Turn off before bedtime.
7. Wake up, turn oven back on to 325 degrees F.
8. Right before game, take out of oven, season with salt and pepper to taste (this means TASTE it, then add more salt and pepper). Serve with freshly chopped cilantro and sour cream.
9. Pass out.
10. Send Shy thank-you note.