Ask-A-Butcher
Senior Cook
Ask-A-Butcher’s “Grilled Chili”
1 large onion, quartered
5-6 garlic cloves, peeled
3-4 Jalapeno peppers, halved and seeded (seeding is optional)
1 each Red & Green Bell pepper, halved and seeded
6-8 good sized button mushrooms, stem on
1½ lbs of Ground Chuck, formed into a loaf or six patties
1½ lbs of bulk hot or sweet Italian sausage, formed into a loaf or six patties
2 TBS olive oil
1-14 oz can of Italian style stewed tomatoes, drained
2-14 oz (or 1-28 oz) cans of diced tomatoes with garlic, NOT drained
1-6 oz can of tomato paste
1-16 oz jar of your favorite picante sauce or salsa
2 TBS smoked paprika
1 TBS cocoa powder
1 TBS chili powder
1 TBS Mexican oregano
1-16 oz bottle/can of beer, as needed for consistency
Salt and pepper, to taste
Hot sauce, to taste
2-3 16 oz cans of red kidney beans, OPTIONAL*
Any left over meat and/or vegetables from your refrigerator, OPTIONAL*
Note: all ingredients and amounts are up to your discretion and tastes at the time of making.
Season the first seven ingredients lightly with salt and pepper. Take them to your grill and smoke them indirect (away from the heat source) for about one hour at 250° with some Mesquite chunks or chips. Remove from the grill and let set until cool enough to handle.
Chop and dice all grilled ingredients and put into a large pot with the 2 TBS of olive oil. Cook on medium until all meat is done. Drain, if needed.
Add the next eight ingredients to the pot, stir well and gently heat to a boil, stirring frequently. Lower heat to a simmer and cook uncovered 2-3 hours.*
If needed, add beer to keep your desired consistency. Taste often and add salt, pepper, hot sauce to your acquired taste.
*Optional: add beans, if that is your thing, and the other left over items, if desired.
1 large onion, quartered
5-6 garlic cloves, peeled
3-4 Jalapeno peppers, halved and seeded (seeding is optional)
1 each Red & Green Bell pepper, halved and seeded
6-8 good sized button mushrooms, stem on
1½ lbs of Ground Chuck, formed into a loaf or six patties
1½ lbs of bulk hot or sweet Italian sausage, formed into a loaf or six patties
2 TBS olive oil
1-14 oz can of Italian style stewed tomatoes, drained
2-14 oz (or 1-28 oz) cans of diced tomatoes with garlic, NOT drained
1-6 oz can of tomato paste
1-16 oz jar of your favorite picante sauce or salsa
2 TBS smoked paprika
1 TBS cocoa powder
1 TBS chili powder
1 TBS Mexican oregano
1-16 oz bottle/can of beer, as needed for consistency
Salt and pepper, to taste
Hot sauce, to taste
2-3 16 oz cans of red kidney beans, OPTIONAL*
Any left over meat and/or vegetables from your refrigerator, OPTIONAL*
Note: all ingredients and amounts are up to your discretion and tastes at the time of making.
Season the first seven ingredients lightly with salt and pepper. Take them to your grill and smoke them indirect (away from the heat source) for about one hour at 250° with some Mesquite chunks or chips. Remove from the grill and let set until cool enough to handle.
Chop and dice all grilled ingredients and put into a large pot with the 2 TBS of olive oil. Cook on medium until all meat is done. Drain, if needed.
Add the next eight ingredients to the pot, stir well and gently heat to a boil, stirring frequently. Lower heat to a simmer and cook uncovered 2-3 hours.*
If needed, add beer to keep your desired consistency. Taste often and add salt, pepper, hot sauce to your acquired taste.
*Optional: add beans, if that is your thing, and the other left over items, if desired.
