Car Crash Chili (mild)
Preparatory: cut meat, about half an hour
Cooking time: about 2 hours in steps
- 0.5 lb bacon, minced
- 2 large onions, peeled and chopped
- 2-4 head garlic, peeled and chopped
- 3 lbs tri-tip or sirloin (use the best meat you can afford), cut
into 1-inch pieces (the smaller the better)
- 0.5 cup chili powder
- 1 12-oz jar roasted peppers, drained and chopped
- 1 28-oz can crushed tomatoes
- 1 T Hungarian paprika
- 1 T ground cumin
- 1 12-oz bottle Woodchuck Granny Smith hard cider
- 0.5 cup bourbon or whiskey
- 0.5 cup Frank's RedHot cayenne pepper sauce
- 3 T red pepper flakes (omit for very mild)
- 2 oz unsweetened chocolate
- 1 bag Fritos
- shredded cheese
- Cook half of the bacon in large skillet over medium heat. Transfer
the bacon (but not the grease) to large, heavy-bottomed pot. Add half
of the onion and garlic, and saute in the bacon grease until soft
(approx 5 minutes). Add half of the meat and chili powder, and saute
until the meat is brown (approx 10 minutes). Transfer to pot.
- Repeat step 1 with remaining bacon, onion, garlic, beef, and chili
- In the pot, add chopped roasted peppers, tomatoes, paprika, cumin,
cider, bourbon, hot sauce, pepper flakes, and chocolate. Mix well.
- Place over medium heat and simmer one hour, stirring occasionally.
Substitutions and Variations:
You can substitute your favorite beer for the cider.
To save chopping time, I have been substituting store-bought minced
garlic instead of the heads. I use about 1 cup of minced garlic.
I do not recommend substituting Tabasco Sauce for the Frank's
RedHot, since that might make the chili spicier than "mild".
Omit the red pepper flakes for Church-supper mild.
Frito Pie: Serve over Fritos with shredded cheese. (For this
reason, the recipe above includes no salt and I normally buy low-sodium
bacon. If you serve the chili over something else (rice, bread, or
pasta), you may want to add salt to taste.)
From the disaster kitchen of Kent Lundberg.
- Revision November 10, 1998.
- Revision November 12, 2000.
- Revision January 28, 2003.
- Revision May 15, 2005.