Just because my team is out doesn't mean I'm not looking forward to Super Bowl Sunday and Super Bowl Chili. Just because I'm a thespian doesn't mean I don't love the game (the commercials are an added bonus and don't get me started on the Puppy Bowl). Whatever your reason for making Chili this recipe is sure to heat your body, your soul and oh yeah - it might just heat your mouth (keeping a beverage nearby is advised).
1 magic stone
1 lb of ground beef (optional)
1 lb of ground pork (optional)
16 oz black beans
16 oz cannellini beans
1 bottle light beer
2 c apple cider or juice
1/2 c cocoa
2 large white onions
4 cloves of garlic
3 large zucchini (cut in chunks)
3 large green peppers (sliced)
1 bunch cilantro
1 bunch green onions
spices and peppers to taste: cumin, cayenne, jalapenos, cubanelle
peppers (due to the strength variation of spices and peppers it is
always best to taste test before adding)
1 can adobo peppers in chipotle sauce
If you are making meat chili begin here, if you are making vegetarian chili begin at the asterisk.
Saute 1 diced onion and 2 cloves of garlic in skillet. When soft add beef and pork (season: 1 tbsp cumin, black pepper, diced jalapeno). When cooked thru set aside.
*In heavy soup pot saute remaining onion and garlic with stone and season (2 tbsp cumin, 2 tsp cayenne, 1 cubanelle pepper, 1/2 jalapeno, 1/4 c of cocoa). When all but the stone are soft add remaining ingredients one at a time (letting each ingredient heat in between). Reserve beer and remaining cocoa to add after you have added the meat to the chili (if you are using meat).
Simmer on low for 2 hours, adding more beer or cider as needed.
Serve with your favorite chili toppings (and keep that stone out of the bowls). Games on (whether it's football or bear baiting).