The Lindsay Chili

Ingredients

1 tbsp olive oil
1 medium onion
2 cloves garlic
1 small bell pepper
1 large chili pepper (if available, fresh)
1 small hot pepper (if available, fresh)
2 lbs hamburger
1/2 tsp salt
1/2 teaspoon garlic salt
1 tbsp sugar
1 or 2 15 1/2 oz can tomatoes (depending on how you like it)
1 - 8 oz. can tomato sauce
1/2 12 oz. can of your favorite beer
4 tbsp chili powder
1 tsp cayenne pepper (2 tsp if you want it really hot)
1 chopped jalapeno pepper
1/4 tsp ground cummin (comino)
2 - 15 1/2 oz. cans kidney beans with liquid (Ranch style beans are better: hotter)
3 bay leaves

Directions

Chop onion, garlic, bell pepper, chili pepper and small hot pepper. Saute in olive oil until tender. Brown hamburger - drain thoroughly. In a 4 to 6 qt. Dutch oven (preferrably non-stick), combine saute, hamburger, salt, sugar, canned tomatoes, tomato sauce, beer, chili powder, cayenne pepper, jalapenos, cummin, kidney beans, and bay leaves. Cover and simmer 2 hours. Uncover and simmer 1/2 hour.

For hotter chili, simmer 4 hours instead of two.

For even hotter chili, use Thai peppers, cool mixture, freeze it, then heat in Dutch oven and serve. Have your favorite beer and lots of chips handy!

Thanks to Doyal and Lorene Lindsay.

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