Band-Aid Chili

My Dad was a huge fan of chili. Chili, beer and good times. He liked them all. Over the years he perfected his recipe for chili that we came to call "Band-Aid Chili". There's a story behind that as well, but I'll save that for another time.

Dad passed away in 2003, but I've tried to keep up his tradition of bringing the family over what he called a "big pot of red". This weekend would have been his birthday. So my Mom called me and asked me to make some chili so she could ask her kids and grand kids to together so that we could all enjoy a big pot of red.

I think Dad would approve.

Band-Aid Chili

First off, the recipe below is bullshit. Every time my father made this chili and every time I have made it, it has come out differently. Different veggies, more or less meat, more or less spice. It all comes out to a different chili. So the recipe below is pretty much a guideline more than anything else. The chili I am making this weekend has 8 different kinds of peppers, for example. And more meat to veggie ratio. And black beans. I hardly ever use beans, but I'm using 'em this weekend. So take the recipe with a grain of salt. Or a pinch of cumin. Whatever you prefer. - Earl

Ingredients
1 ½ pounds ground sirloin
1 pound ground Italian sausage (sweet or hot or both)
1 large can peeled Italian tomatoes (not sure of the size, but the big can)
1 small can tomato paste (not sure of the size, but the smallest one)
1 bottle beer (user’s choice, but make sure you save some for the cook)
2-3 red, orange or yellow peppers diced (I like to mix it up for the colors)
2 green peppers diced
2 large onions diced
6 celery stalks diced
I large handful of jalapeno or similarly spicy peppers seeded and diced.
2 ½ tablespoons ground chili powder
1 tablespoon ground cayenne pepper powder
1 tablespoon ground cumin
1 tablespoon salt

- Add tomatoes (you can slice them up if you like, but include all the juice in the can), tomato paste, beer and spices to large pot on low-medium heat.

- Brown beef and sausage in large pan. Drain and add to pot.

- Sauté onions, celery and peppers in a little vegetable oil until onions are a little translucent. Add to pot.

- Bring to a slow boil and reduce heat to low. Simmer for 4-5 hours (or until the tomatoes break down) covered, stirring occasionally.

- Serve with sour cream, grated cheddar or Monterey Jack cheese, tortilla chips and hot sauce for an additional kick. It doesn't need to be served over rice, but if that's what you are into then I'm not gonna stop ya.

Enjoy!