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Saturday, January 15, 2011

Paddy & Katie's Surprise Chili

We're getting ready for the big Pats v. Jets game tomorrow and making chili. We were inspired after several hours of back-breaking shoveling the other day. 1 1/2 feet of snow in Boston = buried cars. Only the antennas were showing. Anyway, after our hard work, we headed up to Magoun's for a few pints and had a delightful bowl of chili that included...andouille sausage. Aha! Not sure how this wasn't thought of before but it gives a thick chili a hint of gumbo, which is my other favorite meaty stew. What could be better than a combination of the two?? The following recipe was very impromptu - there are a few other unexpected ingredients (a mix of both Guinness AND wine) and it happened to turn out to be the best chili to date! I promise this will not disappoint.

1 1/2 medium onions, diced
3 cloves garlic, minced
1 poblano chili, diced
1/2 container baby bella mushrooms, large dice
1 large jalapeno, diced
1 1/2 large (28 oz) cans tomato (1 can diced, 1/2 can crushed)
1/2 small can tomato paste
1/2 lb sirloin tips, cut into 1/4 in. cubes
1/2 lb 85% lean ground beef
2 (hot dog length) links of andouille sausage
2 italian sausage links - removed from casing
1 can black beans
1 can pinto beans
1/2 can Guinness
1/2 cup red wine
1/4 bottle Ipswich ale (for good measure - because one was open)
2 TB chili powder (or to taste)
1 TB chili flakes
1 1/2 tsp cumin
lots of salt and pepper
1 cup of corn

1. Heat a bit of olive oil in a large pot/dutch oven. Add the italian sausage and break up into small pieces as it cooks.

2. Add the sirloin and brown.

3. Add the ground beef and cook until no longer pink. Give it a good dose of salt and pepper.

4. Add the andouille and let it cook for about 5 min.

5. Remove the meat from the pot and set aside. Add all of the vegetables and garlic, except the corn. Let it saute in the juices of the meat until soft.

6. Add tomato paste and incorporate well with vegetables.

7. Add the meat back to the pot and mix well.

8. Add the Guinness and wine (and Ipswich if you happen to have it :)

9. Turn heat up to high and bring to a boil. reduce to medium-high and simmer until the liquid is reduced to half, stirring every minute or so.

10. Add canned tomato, beans, corn, and spices.

11. Let it bubble for 10-15 minutes, stirring frequently.

12. Cover and reduce to low. Let it simmer for another 2 hrs or so, stirring once and a while.

*serve with LOTS of melted cheddar cheese on top!