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Mess Chili

This fantastic recipe was submitted to me recently by my very good friend George, AKA Glassowater, from Half Full or Half Empty I thought it would be the perfect way to kick off Autumn!!

Thank you George.. sounds wonderful!!

I have been making chili since I was a little kid.  I have made red, green, white, chicken, veggie, shredded beef, roasted pork, venison and even buffalo chili.   Spicey, smokey, or sweet chili has always been my comfort food. I make it when I need something I can whip together rather quickly, throw on the back burner and let it slow cook for hours.   My absolute favorite chili is what I like to call “Mess Chili”.    Basically, Mess Chili is whatever you have on hand.   Whatever you find in the pantry as well as a few random ingredients you found at the store on the way home.   It’s highly experimental, there is no real set recipe for it, you basically just wing it and that makes it the ultimate comfort food:   no muss, no fuss but one hell of a mess when you are done.

Mess Chili

2 large onions diced.
4 Jalapenos, seeded and diced.
2 Serranos,seeded and diced.
1 Green Bell Pepper, seeded and diced.
1 Red Bell Pepper, seeded and diced.
1 Large Can of Diced Tomatoes.
1 Can of Tomato Paste.
1 quart of Beef Broth.
1 Bottle of Beer (I will be using Sam Adams Octoberfest)
1 Can of Corn.
1 Can of Kidney Beans, drained.
1 Can of Black Beans, drained.
1 LB of Ground Sirloin.
1 LB Andouille Sausage, diced.
4 Cloves of Garlic, diced.
Olive Oil
Season to taste with the following spices:
Chili Powder, Cumin, Coriander, Sea Salt, Black Pepper, Oregano, Basil, Bay Leaf, Cayenne Pepper, Sugar (but I prefer to use Molasses).

In a large soup pot, cook onions until they start to carmelize.   Add all peppers and cook until just starting to sweat.   Add tomatoes, broth, tomato paste, beer and your seasonings and allow to come to a soft boil.
In a separate fry pan, add olive oil and the diced garlic.   Allow the garlic to heat up and infuse the oil a bit before adding the ground sirloin.   Brown until cooked thoroughly.   Drain off the fat and add the meat and garlic to the soup pot.   Add all remaining ingredients and allow to simmer on low heat for 2 hours.   Check periodically for flavor.   Too bland?   Add some more spice.   Too acidic?   Add some sugar.   It all depends on your taste.