- Prep Time: 25m
- Cook Time: 1h
- Total Time: 1h 25m
- Serves: 1 Army
- Yield: 6 Quarts
- 1 kilogram Ground Beef (2 lbs.)
- 75 grams parsnip cored and cubed (1/2 Cup)
- 75 grams winter squash, cubed (1/2 Cup)
- 75 grams celery, chopped (1/2 Cup)
- 75 grams carrots, chopped (1/2 Cup)
- 1 red bell pepper
- 1 green bell pepper
- 4 cloves of garlic, diced
- 2 fresh jalapeños, medium length sliced into rounds
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon cayenne
- 3 tablespoons Tapatío or Cholula hot sauce (optional)
- 4 tablespoons worcestershire sauce
- 2 x 440g/15.5oz. cans of kidney beans
- 1 x 440g/15.5oz. can of black beans
- 2 x 410g/14oz. cans of diced tomatoes
- 1 x 340g/12oz. can of tomato paste
- 1 x 440g/15.5oz. can of hominy
- 1 x 217g/7.5oz can of chipotle peppers in adobo sauce
- 700 milliliters beef stock (3 cups)
- 1 cup Rouge Hazelnut Brown Nectar or any good brown ale (little more than 200ml)
- The majority of the work for this recipe is prepping the vegetables, so I like to start by doing all my chopping first.
- Once everything is prepped, heave a 6 quart dutch-oven or large stock pot on to the stovetop and pre-heat it with a drizzle of olive oil. Get that sucker smoking, then brown the ground beef with worcestershire sauce. Once the meat is seared on all sides and broken up to your desired size, leave the juice but remove the beef from the pot and place aside for later.
- Chuck in the onions and let them soak up all that delicious meat/worcestershire juice, cooking for about 5 minutes until they become translucent. Toss in all the other vegetables, the garlic and the can of chipotle peppers in adobo sauce. Spoon it all together and let cook for another 5 minutes before mixing with the dry spices. Continue to stir the vegetables and spices together until the aromatic spices make you drool (5-10 minutes). Some chunks may stick to the bottom and sides of the pot, but it's no big deal.
- Hopefully you haven't finished off the beer at this point or at least saved 1 cup to deglaze the pot. Let the beer simmer until it's almost entirely evaporated, scrapping all the chunkies off the sides and bottom of the pot.
- Now is a good time to drink the other half of the beer because by this time it will smell so good, the powerful aroma will wake your neighbor and he will return that thing he borrowed as an excuse to come over for a taste. Give him a beer too, then pour in the beef stock. Return the meat to the bubbly brew and let simmer for 60 minutes. At this point, you could either listen to your neighbor ramble on about being a chili expert because his father made really good chili using some sort of mystical spices and antique cast-iron brought over from his German relatives or you could pretend to listen while at the same time making the Garlic Rosemary Parmesan and Cheddar Whole Wheat Biscuit Recipe. (Perfect! The link is just above this recipe)
- Stir in the beans, tomatoes, tomato paste and hominy and let cook for another 15-20 minutes or until your biscuits are ready. Serve with avocado, cheddar, sour cream or any of your favorite toppings and place a couple of the biscuits in the bowl. Enjoy with or without your neighbor.