The following steps are used to make Ray’s chunky new years chili. Core and deseed the peppers and then place them in a bowl on the side. Core and cut up the onion and then add it to the bowl with the peppers. Pour a little beer into your chili pot and put it on medium heat. Cut up your meat into the desired size chunks. I start with large cubes that break apart depending on how long I cook them during the day. The longer you wait to add the meat the chunkier it will be when it’s time to eat. Brown the meat in the beer and add more beer as needed. I need to brown the meat in a few batches. Place the browned meat in it’s own bowl on the side. When you are done there should be a little beer leftover for yourself too. Scrape the bottom of your chili pot (don’t remove anything!) and then pour in the vegetables. While they are browning open your kidneys beans and corn and strain them into a third bowl. Open and pour 1 can of the crushed tomatoes into the pot. Add the meat, beans, and vegetables bowls into the chili pot. Top them off with the other can of crushed tomatoes. Season to taste throughout the day. I start at chili at medium heat and lower the heat as it thickens up. After six hours I’ll be down to notch two or three (closer to low than medium). Leave the chili pot on low until until everyone has eaten and any leftovers need to be moved into the fridge. I prefer not to let any of my food sit out with no heat for more than 30 minutes.
Hint – If you let it cook more than 8 hours it makes a great chili dip on black cracked pepper triscuits!
- 3.5 lbs of chuck or turkey (turkey is used in the “lite” version)
- A variety of green, yellow, red, and orange peppers.
- An onion
- (1) beer (I use a can of Guinness or a bottle of Sam Adams Black)
- (2) cans of crushed tomatoes
- (1) can red kidney beans
- (1) can black beans
- (1) can white corn (or a can of seasoned Mexican corn mix)
- A variety of flavors and spices including oregano, ground cumin, ground cayenne red pepper, ground black pepper, chili powder, Italian seasoning, a little cinnamon, and a couple bay leaves.