Sep 27, 2008

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

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.



Kaye Waller said...

Happy Dad's Birthday, Earl! You cook like I do; everyone's always asking me for recipes and I tell them I can't give them one because I just ad lib as I go on my favorite dishes.

Your dad's Red looks great -- I'll give it a go next time I make chili!

Mrs. Hall said...


Will try this weekend.


Mrs. Hall

Verdant Earl said...

Steph - Improv is the only way to go when cooking. ;)

Mrs. Hall - Remember, make it your own!

pure evyl said...

Your dad's recipe looks purty damn good. I could never use beans in chili. It is against the law in Texas to use beans in chili.

Barlinnie said...

Sweet Jaysus... make sure you open a window.

Verdant Earl said...

Evyl - oh beans ever in Texas chili. But my mother and my sister like beans in their chili so I'm making two batches. ;)

Bollix - It usually doesn't affect me until the next day. The copious amount of beer might be a problem too!

hello haha narf said...

oh how i love chili. you recipe sounds damn tasty. i'm liking the beer addition. since chili is one of two things that i can cook (a grilled cheese being the other), i'm going to try this sometime. thanks for sharing your dad's chili guideline recipe with us.

band-aid chili is a terrific name. makes me think that the chili could somehow make everything all better. looking forward to reading the real story behind the name!

hope your weekend went well. i hate that your dad wasn't eating chili with you. mom's birthday is in november and i never handle it well. sigh.

all the best,

Verdant Earl said...

Becky - Thanks! It was a fun weekend with the family. Dad would have been happy! :)

Slyde said...

i dont think i ever got you sample your dad's chilli.

or maybe i did.. i seem to remember having some you made during a superbowl party...

Verdant Earl said...

Slyde - yeah, I'm sure you've had it. I even brought it into work for a party or two, I think.

Anonymous said...

I haven't had a homemade chili in a while I think I may have to try out your recipe and get the kids and grand kids over.

Anonymous said...

I love TGH's homemade chili but I used to be able to handle a lot more spiciness back when I smoked. I guess it really does dull the tastebuds. I will have to try your recipe sometime and see how it comes out for us. Thanks for sharing!

Verdant Earl said...

Mik - remember, its only a guideline. Make it your own.

Teeni - Mine isn't too spicy. Just spicey enough.

Suzi Q said...

Holy man does this sound like a wonderful meal for a cool fall day! I think I may just steal it!

Heff said...

I do digs me some chilli. Not really cold enough 'round these parts to start cooking it yet though. Celery ? I don't know....

Verdant Earl said...

Heff - Could be a bit colder 'round these parts as well, but we couldn't wait. Onions, peppers and celery are a good base for just about any chili or soup. But you definitely can leave it out. I often forget to add it. Doesn't make that much of a difference.