I make a lot of chili, especially during football season. I find nothing goes better with football than a bowl of chili and a few dozen beers.
My chili is never the same. My ADD shines through.
In an effort to keep track of the batches I like and the batches I end up giving to my neighbors, I'm going to start blogging the recipe everytime I make chili. Here's what I did today:
1/2 pound rib steak, cubed
1/2 pound hot Italian sausage
1/2 red onion
a handful of ancho chili pepper
3 garlic cloves
1 green pepper
4 embasa chipotle peppers
1 bottle of Sam Adams
14.5 oz can of whole peeled tomatos, lightly chopped
handful of tortilla chips, crumpled up
8 oz of chicken stock
I'll let you know how I like it in about 4 hours.
