How's the weather? Pretty Chili.

There are certain weather conditions that we associate with food. For example, in the summer it's all about the fresh fruit and salads to keep you cool. But what about when mother nature has a cold? That's when we turn to our heavy pots and go back to our roots: Chili. Who doesn't have a memory of their mother making chili on a mild winter day. Perhaps dad was having the guys over for football or my brother invited his always hungry friends over. Regardless the occasion, it is the ultimate comfort food to warm your heart and fill your stomach. My chili combines some unique ingredients that put this dish over the top. Bon appetit!

You'll need:

2-1/2 lbs. ground chuck, as lean as possible
1 lb. ground pork
1 cup finely chopped red onion
4 garlic cloves, grated
8 oz. tomato sauce, I used Hunts
1 cup water
1 bottle beer, any non flavored beer will do
3 Tbsp chili powder
2 Tbsp instant beef bouillon (or 6 cubes)
2 Tbsp ground cumin
2 tsp paprika
2 tsp fresh chopped oregano
2 tsp sugar
1/2 tsp ground coriander
1 tsp hot sauce
1 tsp unsweetened cocoa powder
1 tsp ground instant coffee
1 tsp cornmeal
1 tsp flour
1 tsp warm water

In a large pot, brown half of the meat until cooked through, then drain and set aside. Brown the other half as well, but this time keep 4 Tbsp of grease in pan, as well as meat. Add garlic and onions and saute until tender. Add rest of reserved meat and tomato sauce, beer, water, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, coffee, cocoa and hot sauce. Bring to a boil, then cover, reduce to simmer and simmer 3 hours.

In a small bowl, mix together flour and cornmeal, then slowly add water while mixing. Stir into chili, recover and cook an additional 30 mins.

  These are corn muffins I made to serve with my chili, and topped it off with sour cream and shredded cheddar cheese.