Page 36 - 2019TOHCookbook

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SCHECTER | VERONA, NJ | SERVES 8-10
It incorporates all the classic elements of a delicious chili and adds some offbeat, unexpected ingredients (chocolate, beer, chipotle peppers in adobo sauce) that bring it to a whole, new level. We’ve made this chili for years for parties and every- one loves it.
INGREDIENTS
2 slices bacon, diced (or 2 tsp. olive oil) 2 onions, chopped
4 cloves garlic, minced
1 green pepper, diced
1 red pepper, diced
2.5 lb. stew meat in small cubes (or ground beef/ground turkey)
2 14 oz. cans Muir Glen fire roasted diced tomatoes with chilies (or Rotel-brand tomatoes)
INSTRUCTIONS
1 small 6 oz. can tomato paste
1 12 oz. bottle/can medium or dark beer
1 chipotle pepper in adobo sauce, or a little extra chipotle powder
2 tsp. chili powder
2 tsp. chipotle chili powder, optional
Salt/black pepper (Note: Rotel tomatoes already have lots of salt, so taste before adding)
1 square unsweetened baking chocolate
1. If using chipotle pepper with adobo sauce, liquefy with beer in blender.
2. In large pot, sauté bacon until fat rendered but not crispy.
3. Add peppers, garlic and onions, and cook for 2 minutes.
4. Add beef just until browned. Drain off excess grease.
5. Stir in the rest of the ingredients.
6. Bring to a boil and reduce heat to very low. Cook with the lid off for 1 hour or more. Then cook 1 hour with the lid on. Re-heat with the lid off.
7. Check seasoning. May need salt/black pepper. If it’s too salty or too spicy, add more beer (cook off alcohol). Serve in bowls over rice.
8. Have the following available for toppings: grated cheddar or jack cheese, black beans, sour cream, hot sauce and fresh lime wedges.
OLIVIA SCHECTER’S (CLASS OF 2022) MIND-BLOWING CHILI