I will add pictures after our camping trip so you can see the chili in action. And, me without make-up, in sweats and my hair piled on top of my head. It is quite likely the chili will be prettier to gaze upon, so I’ll try to just get pictures of the chili. But, because I believe all blog posts should have at least one picture, here is a picture of the secret special ingredient (kinda boring I know, but useful if you’ve never seen or used it before).
Shauna’s ‘Special Ingredient’ Chili Recipe
Ingredients:
- 2 cans chili beans
- 2 cans kidney beans
- 1 can tomato sauce
- 1 can salsa fresca
- 1 can diced tomatoes
- a large handful (okay, like a cup) of brown sugar
- drum roll please….the secret, er special ingredient…the sauce from a can of chipotle peppers in adobo sauce along with two peppers chopped up (chop up more peppers for spicier, less peppers for less spicy. If you’re really wimpy, er, I mean sensitive to spicy, you can also use less adobo sauce, but do use some otherwise you’re not allowed to use my recipe – just kidding. not really.)
- 1 bottle of Guinness or other dark beer
- Sprinkle chili powder, cumin and paprika to taste
- 1 lb. beef stew beef cut into bite sized chunks
- Garlic cloves
- 1/2-1 medium red onion
- Flour
- 1/2 cup Cornstarch
Directions:
In a large pot or crock pot place:
- Garlic cloves (2-3)
- red onion
- cans chili beans
- cans kidney beans
- can tomato sauce
- can salsa fresca
- can diced tomatoes
- brown sugar
- chipotle peppers in adobe sauce (sauce and chopped peppers, start with just one)
- bottle of Guinness or other dark beer
- Sprinkle chili powder, cumin and paprika to taste
- Cornstarch
Coat beef in flour, and put into a skillet over medium heat. Brown the outside of beef (does not need to be cooked through).
Place beef in pot. Mix everything well, turn on low heat and cover. Let cook overnight. Taste in the morning. If too hot, add more tomato sauce/paste, etc. and/or beer, salt or cornstarch. If not hot enough, add more chipotle peppers in adobo sauce.
