Thursday, August 7, 2008

Dave's Corona Chili recipe

After scores of requests for my homemade Corona chili recipe I decided to post it here on the blog for anyone who wants to take a stab at it. We serve this daily at the Pod Coffee House and it is our best selling item (even more popular than the coffee).

Here it is:

Dave’s Corona Chili

2lbs Ground beef
Worcestershire sauce
Balsamic vinegar
One medium onion, peeled, cut in half and thinly sliced
One medium green bell pepper, julienne (add half a red bell pepper for color if desired)

One cup Corona (or more to taste, I use one whole bottle from a six pack) man, this adds a nice flavor. Don’t worry! alcohol cooks off as chili simmers. This is my secret ingredient. Sweating(turning off heat and leaving it covered, on the stove, for a period of time) and breathing (chilling overnight) the chili are also important for best taste/results

2 small cans tomato sauce
2 small cans diced or stewed tomatoes
1 small can whole kernel corn, drained
1 small can dark kidney beans w/brine
Zest of lime
Season to taste: Chili powder
Spanish paprika
Crushed red pepper
Black pepper
Chopped parsley
Chopped chives
Granulated garlic
Minced onion

If you like super hot chili, try a variety of hot peppers; jalapeño, cherry, etc.
Cayenne pepper, cajun spices or Tabasco also add nice flavor. Experiment and make it your own!

Cooking Instructions: For best taste and results cook chili a day ahead. I make mine in larger batches and freeze some.

In a large skillet or sauté pan (I prefer seasoned cast iron pans) brown beef w/ just enough worcestershire sauce and balsamic vinegar to cover beef, add seasonings to taste. As beef begins to brown add sliced onions and green pepper, cook until onions are translucent. Add lime zest. Add Corona and let simmer 30 minutes or so. Add tomato products, corn, kidney beans and adjust seasonings to taste. Let simmer, covered, on low heat for 2 hours, stir frequently. After 2 hours turn off the heat and leave the lid on the pan, allowing the chili to sweat a bit (an hour or so will do nicely). Leaving the lid off, turn the heat on low just long enough to reheat the chili to serving temperature. Stir chili frequently throughout cooking process. For best taste let chili cool off and refrigerate overnight (breathing).