Snowfall and Football...

...both excellent reasons for hunkering down with a big bowl of something delicious. We got one yesterday (our first actual snow since the freak storm on Halloween, and it's January!) and the other begins this afternoon. Unlike most of our neighbors we are not morning the downfall of the J.E.T.S. Jets Jets Jets! but gloating in the glory of the Bradylicious Patriots. Oh and suck it, Eli. I was slightly tempted to paint that on a flag and hang it from our front porch, but that may not make us popular with the rest of the neighbors. Anywho, back to the food.

Football certainly means wings and nachos and beer, but I'm more into mess-less football food. Beer yes, beer in chili, absolutely. I've made dozens of different chili recipes over the years, but this one just keeps coming back. I've tinkered with it a lot, and it gets better every time. While beer and chocolate may not be something everyone digs in chili (I can almost here the Texans cringing!) it's worth it. Cozy and hearty and spicy and yum!

Playoff Chili


Ingredients:
2 lbs. ground beef
1 large onion, diced
2 cloves garlic, minced
1 green pepper, diced
1 red pepper, diced
1 1/2 Tbls. kosher salt
2 Tbls. chili powder
1 Tbls. cumin
2 tsp. cayenne
1/2 tsp. crushed red pepper
1 tsp. cinnamon
2 Tbls. brown sugar
1 bay leaf
1 bottle of dark beer (Sam Adams' Oktoberfest works nicely!)
1 oz. unsweetened chocolate
2 28 oz. cans of crushed tomatoes
3 Tbls. tomato paste
2 15 oz. cans of kidney beans


Preparation:

In a large dutch oven over medium high heat, brown beef and drain off any excess fat. Add onion and cook until just translucent. Add garlic and peppers and cook until garlic is fragrant, about a minute. Add all seasonings and beer and cook a few minutes, stirring until foam subsides. Add tomato and bring a boil. Reduce heat to a simmer and cook for an hour. Add beans and cook about 45 minutes, or until chili is thickened. Serve with cheddar cheese, sour cream, cilantro, lime, whatever floats your boat for a garnish.