Tara Riddle’s chili is perfect for a chilly day.
Nothing makes me happier than a hot, cheesy bowl of chili. I like to use ground bison from Black Rock Bison located in Minden.
You can also use ground turkey, beef or pork. The leftover’s potential on a bowl of chili is out of this world. You can use leftover chili for your own version of huevos rancheros, loaded baked potatoes, or hot dog toppings.
For this recipe you will need:
Ingredients:
1 medium sized package of ground meat
1 bell pepper (red or green)
1 16 oz can black beans
1 16 oz can of pinto chili beans
1 28 oz can of diced or crushed fire roasted tomatoes
1 16 oz can of Rotel Chili Fixins
2 packages of your favorite chili seasoning mix
1 package of kielbasa sausage
1 dark beer
1 onion
Beef stock.
Start by sauteing one diced onion, and one diced pepper. I like to use my cast iron Dutch oven to make chilis and soups.
Next add your ground beef, salt, pepper, and one package of chili seasoning. Cook until browned.
Next dice up your sausage and add it to the mix.
Grab your dark beer and take a sip. Yumm … pour that beer into your meat and onions and let it slowly cook down. Add your second pack of chili seasoning and stir in.
This is a process, be patient and let your onions and meat soak up all of that beer. You will see the meat and onions change color and get a bit darker.
Then you want to add your beans, crushed tomatoes, and Rotel Chili Fixins. Mix all of this together, and pour in your beef stock until you have the consistency that you want. Let all of this slowly simmer until all of the flavors develop.
Top with cheddar cheese, sour cream, cilantro and crackers and enjoy your feast.
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