Three Meat Chili with Beans

Like most everyone else on the east coast, I’m holed up in my apartment bracing for Hurricane Sandy. My roommate made an early morning trip to the grocery store this morning and is now in the kitchen whipping up a turkey chili. Chili seems to be a perfect meal for this less than ideal weather, so I want to share with you a delicious recipe for a spicy three meat version with beans (sorry to all those chili “purists” out there). This will be sure to keep you warm inside as all the craziness takes place in the streets. Stay safe everyone!

Ingredients:

• vegetable oil
• 1 lb. ground beef
• 1 lb. ground pork
• 1 lb. ground lamb
• salt
• black pepper
• 7 jalapenos, diced
• 1 medium yellow onion, diced
• 8 plum tomatoes, diced
• 2 small cans tomato paste
• 1 beer
• white pepper
• cumin
• dried oregano
• paprika
• chili powder
• cinnamon (ground or a stick)
• 2 quarts beans

Procedure:

1. In a large stock pot, start to brown all three ground meats in a little bit of vegetable oil. Season with salt and black pepper.
2. Add the jalapeno and onion and cook until softened. You can vary the amount of spice by increasing/decreasing the amount of jalapenos you decide to use; this can also be done by choosing whether or not to include the seeds. I went for the full heat effect by including all of the seeds and the result was pretty spicy (some like it hot).
3. After the onion and peppers have cooked down a little bit, you can add the diced tomatoes and tomato paste. (Don’t forget to continue to season as you add the ingredients to build layers of flavor!)
4. Deglaze the pan with a beer of your choosing by pouring it in and scraping up any brown bits that might have gotten stuck to the bottom. A nice bottle of dark beer would work well to add a good depth of flavor.
5. At this point you can add the rest of your seasonings and the beans (I had borlotti beans on hand—black, pinto, or kidney are others that would work well too). I know you may think I’m slightly off with the addition of a little bit of cinnamon, but it adds a nice hint of warmth as it travels to your belly.
6. Let simmer for about an hour or so. Be sure to taste and adjust the flavors to your liking!
7. Serve with all of your favorite chili trimmings—mine are shredded cheddar, sour cream, and tortilla chips.

What do you like to eat with your chili?