Chili

Before you read this, know that cute pictures of Tommy's trip to the pumpkin patch with Gram and Mommy are coming in the next day or so...

Okay, so we had Chili on Friday, and I have to share the awesomeness of my chili with you in the only way I can at this point. Yummy! One of my favorite things to make in the Fall and Winter has to be Chili! I strongly encourage you to make some. Here is the not so secret Katie and Matt Recipe (in the interest of full disclosure you should know that Matt will always add ingredients when I am not looking, so it never tastes the same twice, but it is always yummy):

Start by browning 1 lb of hot sausage (I typically use the Bob Evans for this) and 1 lb of ground beef. Brown this in about 1/4 cup beer and about a tablespoon of House of Tsang Mongolian Fire Oil (sounds intimidating but it isn't hot) in a large soup pot. At this point your kitchen (or whole house) will smell like yucky beer. Do not fear, it will get better.Add 1 cup chicken broth.

Add 2 large cans of whole tomatoes.

Add one chopped large onion, one chopped large green pepper, 2-4 finely chopped jalapeno peppers ( without the seeds), and 4-6 minced cloves of garlic. When you are deseeding the jalapeno, don't do it with your fingers, I have not been able to put my contacts it since Friday because of my carelessness, always use a spoon or something to do this.

Add well rinsed dark red kidney beans (the more you rinse, the less you toot, trust me the rinsing is an important step that should not be ignored).Add 2 Tbsp. Chili Powder. Not only does Chili powder give this dish it's Chili taste, it almost immediately gets rid of the yucky beer stink.

Add 1 tsp. cumin powder

Add a drained can of corn. Seriously, it tastes good with corn. I promise. Plus it adds a pop of color, which is always fun.
Simmer for 3-4 hours on low, covered, stirring occasionally. You will need to mush the tomatoes as you are stirring. The longer you let it cook, the easier the tomato situation will get. If you are rushing, I have resorted to using my masked potato masher to break up the tomatoes. It works, but I would recommend good old fashioned patience for this, the longer it cooks, the better all of the flavors blend together.

Serve with sharp cheddar cheese, chopped green onion and sour cream. ( I skip the sour cream, but Matt insists that it tastes good...)I have also thrown it all in a crock pot and left it on low all day. It is yummy. Have I mentioned that it is yummy!

Let me know if you try it, and how it turns out.