"Hot, Hot, Hot! Chili Ristras!" is the second in my Ristra series. For my dear artist friends who read this blog, please notice the adobe walls are purposefully a shade of green to give a POP! to the complementary red of the ristras. To accompany this painting, I have included our family's favorite hot chili recipe. Skyline eat your heart out!
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Boilermaker Tailgate Chili (courtesy of allrecipes.com, with a few little twists from the Clark family!)
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
4 (15 ounce) red kidney beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 celery (full stalk, we like lots of celery), chopped
1 green pepper, seeded and chopped
2 red peppers, seeded and chopped
2 green chile peppers, seeded and chopped
4 cubes beef bouillon
1/4 cup chili powder (yepper!)
1 teaspoon each of dried basil, salt, ground black pepper, cayenne pepper, paprika, white sugar
2 teaspoons each of ground cumin, cinnamon, molasses, and hot pepper sauce (oh, yeah!)
1 tablespoon each of Worcestershire sauce, bacon bits, minced garlic and dried oregano
1 (10.5 ounch) bag corn chips such as Fritos
1 (8 ounce) package shreded Cheddar Cheese
Directions
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evently browned. Drain off excess grease.
2. Pour in the beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, and bouillon. Season with Worcestershire sauce, chili powder, basil, salt, ground black pepper, cayenne pepper, paprika, white sugar, cumin, cinnamon, molasses, hot pepper sauce, bacon bits, garlic, and oregano (did I leave anything out?). Stir to blend, then cover and simmer over low heat fora t least 2 hours, stirring occasionally. (Oh, it's beginning to smell so good in the house!)
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste, Remove from heat and serve, or refrigerate and serve the next day (well, that is if you can wait that long!).
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.