David's Awesome Chili - Recreated by Tom
A few evenings ago David stopped by for football watching and dinner. While we were hanging out in the kitchen, he mentioned that he had made an awesome chili that he really liked. I asked him what was in it and whether he had taken pictures to put on Barbara's blog. He told me the ingredients, but alas, his answer was no, he had taken no pictures.
So armed with remembering most of his ingredients plus my own knowledge of chili making, I set out to try to replicate what David had made a few nights before. The recipe that I made has the basics of what David used plus a few of my own to enhance the flavors. The only major difference was that he used a chipotle spiced mixture and I used ancho chilies. My mistake, as only after I had made it did Barbara remind me that he had used chipotle flavoring and not ancho. His was awesome, but mine was pretty darned good too!
So here goes. This is a great meal for cold evenings like we are now experiencing. It also makes a great leftover.
1 lb ground chicken
1 lb ground beef
1 large onion chopped
4-5 carrots chopped
12 oz frozen corn
2 large jalapeno peppers chopped
1 can black beans
1 can dark red kidney beans
1 can garbanzo beans
1 28 oz can crushed tomatoes
1 can diced tomatoes
1 tbs minced garlic
1 package chili mix (I used McCormick's, but any brand will do.)
1 package taco mix (I used McCormick's, but any brand will do.)
1 tbs ancho chili (or chipotle for David's variant)
1 bottle dark beer or equivalent amount of water
2-3 tbs dark semi-sweet chocolate chips
2-3 tsp olive oil for sauteing
salt and pepper to taste
Bring everything back to a simmer and cook covered for at least an hour on a very low heat. At least 30 minutes before you plan to serve the chili, add the beans and the corn and let them heat through thoroughly.
Thanks David for sharing your recipe, and for letting me recreate it with some modifications.