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- DerAlta
Fresh Red peppers
Fresh Green peppers
Fresh Yellow peppers
Vidalia
Black Angus steak tips (1" cubes)
Sweet Italian sausage
Hot Italian sausage
Ground beef
Lamb chunks (1/2" cubes)
Black beans
Red beans
Sliced garlic
Ice cold Sam Addams (it was the only dark bear I had in the house)
Cabernet Savignon
Beef Broth
Extra Virgin Olive Oil
Molasses
Crushed tomatos w/ garlic and spices (from Hunt's outta da can)
Ragu "Thick and meaty sauce w/ beef"
di Saronno Amaretto
Cranberry juice
Spices: Paprika, Chili powder, Cumin, Coriander, California spice mix.
Marinate Lamb chunks and Steak tips in teriyaki sauce over night
Start with a large glass of di Saronno and Cranberry (you drink it cause it's not for the chili). Set stove on high, put a cup or so of Extra Virgin Olive oil in large pot. Slice wrapping off sausage. Put ground beef , Lamb chunks, sausage and Steak tips in oil. Refill glass of amaretto and Cranberry. As meat mixture cooks, chop and mix the sausages, to avoid having large chunks of sausage in the chili. Add in Chili Powder, Cumin, Coriander, Paprika, Molasses, and a few good spoonfuls of Garlic (don't worry, you won't have an overpowering garlic essence).
When meat is cooked, dump 6 oz of beer and 6 oz of wine into meat mixture (heat should still be on high). This will release all that goodness which has burned onto the sides of the pot. It will also soak the flavor into the meat. Let the fluid mixture cook down.
While waiting for fluid mixture to cook down, drink remainder of beer. Chop Peppers and Vidalia into small chunks. When fluid has cooked off (you have been stirring right?) add beef broth, reduce heat to simmer and stir. This should bring even more of the bits out and really amplify the flavor. Drain about ½ the fluid out of the beans before adding to mixture. Add remainder of ingredients and refill glass with amaretto and Cranberry.
Stir well while simmering for about 3 hours. Refrigerate overnight and by morning you should have a fairly red and semi-thick mixture. Enjoy with Cornbread.
AO
Fresh Green peppers
Fresh Yellow peppers
Vidalia
Black Angus steak tips (1" cubes)
Sweet Italian sausage
Hot Italian sausage
Ground beef
Lamb chunks (1/2" cubes)
Black beans
Red beans
Sliced garlic
Ice cold Sam Addams (it was the only dark bear I had in the house)
Cabernet Savignon
Beef Broth
Extra Virgin Olive Oil
Molasses
Crushed tomatos w/ garlic and spices (from Hunt's outta da can)
Ragu "Thick and meaty sauce w/ beef"
di Saronno Amaretto
Cranberry juice
Spices: Paprika, Chili powder, Cumin, Coriander, California spice mix.
Marinate Lamb chunks and Steak tips in teriyaki sauce over night
Start with a large glass of di Saronno and Cranberry (you drink it cause it's not for the chili). Set stove on high, put a cup or so of Extra Virgin Olive oil in large pot. Slice wrapping off sausage. Put ground beef , Lamb chunks, sausage and Steak tips in oil. Refill glass of amaretto and Cranberry. As meat mixture cooks, chop and mix the sausages, to avoid having large chunks of sausage in the chili. Add in Chili Powder, Cumin, Coriander, Paprika, Molasses, and a few good spoonfuls of Garlic (don't worry, you won't have an overpowering garlic essence).
When meat is cooked, dump 6 oz of beer and 6 oz of wine into meat mixture (heat should still be on high). This will release all that goodness which has burned onto the sides of the pot. It will also soak the flavor into the meat. Let the fluid mixture cook down.
While waiting for fluid mixture to cook down, drink remainder of beer. Chop Peppers and Vidalia into small chunks. When fluid has cooked off (you have been stirring right?) add beef broth, reduce heat to simmer and stir. This should bring even more of the bits out and really amplify the flavor. Drain about ½ the fluid out of the beans before adding to mixture. Add remainder of ingredients and refill glass with amaretto and Cranberry.
Stir well while simmering for about 3 hours. Refrigerate overnight and by morning you should have a fairly red and semi-thick mixture. Enjoy with Cornbread.
AO
Just a suggestion.
