@ganymede
They have to have all those words, so that there is space on the page for all the ads that take forever to load, keeping you from seeing the recipe.
Because it's getting that time of year:
Ominous' Chili
Ingredients:
1 lb. of ground beef
1 lb. of ground hot Italian sausage
1 large onion, chopped
1 to 2 poblano peppers, chopped
1 bell pepper, chopped
1 tablespoon of minced garlic
2 packets of chili seasoning
1-28 oz. can of crushed tomatoes
1-28 oz. can of diced tomatoes (or 1-14 oz can of diced tomatoes and 1-14 oz. can of diced, fire roasted tomatoes)
1-16 oz. package of sour cream
1-32 oz. box of beef stock (Not broth. STOCK!)
1 to 2-14 oz cans of red kidney beans, drained
1-14 oz. can of black beans, drained
Oregano, cumin, paprika, and ground chipotle pepper to taste
Shredded sharp cheddar cheese and sour cream to top with
Hardware:
Stockpot
Range
Refrigerator
Tupperware
Directions:
Brown the beef and sausage in a stockpot. Remove the browned meat to a bowl, leaving the grease on the bottom. Saute the onion and peppers in the grease, adding vegetable oil if there is not enough leftover grease for sauteing. If you like other veggies in your chili (I sometimes use corn or celery) add them with the onion and peppers. In the last 30 seconds of sauteing add the minced garlic and finish sauteing. Add the meats back to the stockpot along with the first seasoning packet and stir, letting the seasoning brown just a touch.
Add the crushed tomatoes, diced tomatoes, beef stock, and second seasoning packet and stir again. Add the 16 oz. container of sour cream and stir with the aim of breaking up and incorporating the sour cream. Add 1 drained can of red kidney beans and the drained can of black beans and stir. If it's not bean-y enough for you, add the second drained can of red kidney beans and stir. Season with oregano, cumin, paprika, and ground chipotle pepper (or cayenne pepper) to taste (I usually do 2 to 3 tablespoons of oregano, 1 to 2 teaspoons of cumin, 1 to 2 tablespoons of paprika, and 1 to 2 teaspoons of ground chipotle pepper without accurate measurements) and stir.
Bring pot to a boil, then reduce heat and simmer uncovered for about an hour, stirring occasionally, to reduce the water content to a desired consistency. Let cool and store in fridge overnight. Serve reheated next day, topped with shredded sharp cheddar cheese and a dollop of sour cream if you desire.
Recipe makes about 10 bowls of chili, aka lunch and dinner for a week for one.
Ominous' Extra Ominous Chili
Add the following to the above recipe:
1 chipotle pepper, chopped, from a can of chipotle peppers in adobo sauce
1/2 to 1 teaspoon of adobo sauce from a can of chipotle peppers in adobo sauce
1/2 to 1 teaspoon of gochujang paste
Any extra chopped peppers you care to add. (Jalapeno, serano, habanero, etc. Just pick one type to add and add at most 2 peppers of that type to make sure you don't overshoot on your first batch.)
Add the chopped chipotle pepper and the extra peppers in with the other peppers during sauteing. Do not breathe the fumes too heavily during this step, unless you have nostalgic memories of pepper spray like I do.
Add the abodo sauce and gochujang paste while adding the tomatoes and beef stock.
Serve to those with asbestos-lined tongues.
Note: I like a spicy chili. I would consider my main recipe to be in the mild to medium range. However, if you need your chili squarely and for-sure in the mild range, use a medium or mild Italian sausage, keep the poblano but use only 1, and do not add any ground chipotle at the end.
Note 2: If you want your chili meatier, add an extra pound of ground beef, if you're fine with more of the same, or ground lamb, if you want some differing flavors and textures.
Everything.