Monday, February 25, 2013

Keith's Chili

Sorry to have had such a hiatus on posting recipes!  As an update, we moved to St. Louis, MO this summer, and Steve started school as a PhD student at WashU.  Life has been crazy and we haven't cooked nearly as much.  However, we still managed to find a couple new recipes to share!  

This recipe has been around my family for a while and comes from my stepdad, Keith Liberman.  We do it in a crockpot, but you can do it in a regular pot as well.  It's great, because it can feed you for a whole week!

Ingredients
1 can peeled tomatoes
1 large can tomato sauce
1 medium can tomato paste
1 can Rotel tomatoes with chilis (undrained)
3 cans red kidney beans
1 small can (4 oz.) diced green chilis (undrained)
1 yellow onion, diced
2-3 garlic cloves (I always add more because I love garlic)
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon celery salt
1 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1/4 teaspoon cinnamon
1 tablespoon brown sugar
2 squares of unsweetened baking chocolate
1 tablespoon of molasses
1 bottle of dark beer (we use Guinness)
2 lbs. extra lean ground beef

Fixins You May Want to Consider
Cornbread
Chopped white onions
Shredded cheddar cheese
Sour cream

Instructions
1.  Cook the beef on medium heat until brown.  You don't need to put anything in the pan such as butter or oil.  Drain.

2.  Throw all of the ingredients (including the beef) into a crock pot (or large regular pot if you don't have a crock pot).

3.  Cover and cook on low for 3 hours.  You can do less, but this is the least I recommend.  We usually cook this after we eat lunch on Sundays.  Fix with fixins.

4.  Enjoy!  Make sure you have lots of tupperware for leftovers!