I had a rough week. It all started when I broke the printer at work. I didn’t actually break it. It still functions. I just made it so nobody else could use it for two days. We are on a printer network where I can either send something, log in and print to whatever printer I happen to go to or I can print to the one closest to me. I needed 15 pages. That was it. I thought I changed the count correctly but apparently I printed a 200 page manual 15 times. 3000 pages. In a place where I am only allowed to print 1000 pages per month. There is no way to stop it once it starts printing, so we solved it by removing the drawer until someone from IT fixed it. 2 days later.
It was the first in a series of stressful events of the week. The second most traumatizing was my friend from high school’s Dad dying on Halloween. It is not that it was unexpected, but I thought about what an important part of my life their family was for 13 years. We were friends since we met in kindergarten.
After the two major traumas, I decided to make something for dinner this weekend that I made last week, chili.
You see, that chili that I made last weekend was so good that it was all I wanted after my stressful week. So I made it again. That’s right. I liked this recipe so much I made it twice within one week. I have another go to chili recipe, but it requires so many spices. I wanted something with less ingredients. While this still has a lot of ingredients, as all of my recipes do, it has significantly less spices. I love spices, but they can be expensive and very annoying to tote back and forth to my parents’ house each weekend. I love the simplicity of this dish. Most of the flavors come from local produce and some low slow cooking.
I really enjoy chili with beans in it. If you are curious, I did make the exact same recipe without the beans for my parents. They hate beans and refuse to eat them. The chili was still delicious. I also only used 2 jalapeño peppers in their version and no habaneros. My mom does not eat spicy food. She did not think it was spicy with the 2 jalapeños.
Hopefully I don’t break the printer again any time soon. If I do I have some extra chili stashed in the freezer. Enjoy the chili!
Three Meat Chili
Prep Time: 20 minutes
Cook Time: 3-4 hours
Ingredients (8-10 servings)
- 1 tablespoon oil
- 1 small onion, diced
- 3 cloves garlic, crushed
- 5 bell peppers, assorted colors, diced
- 4-5 jalapeño peppers, diced
- 2 1/2 pounds of meatloaf mix (3/4 lb each of ground pork, veal, and beef)
- small can tomato paste
- 1 light colored beer
- 1 15 ounce can tomato sauce
- 1 tablespoon chili powder
- 1 habanero, whole with a few slices in it (optional)
- 1 15 ounce can diced tomatoes
- 2 15 ounce cans red kidney beans, drained and rinsed
- 2 tablespoons beef better than bouillon
- 4 cups water
- salt to taste
In a 6 quart pot, heat the oil. Cook the onions until translucent. Add the garlic, and jalapeños. Cook until tender. Add the meat and brown. Salt to taste.
Add the tomato paste and cook an additional minute. Add the chili powder. Deglaze the pan with the beer. Cook about 5 minutes until the beer is reduced by at least half.
Add the remaining ingredients and simmer on medium low or low for 2-3 hours or until very thick. Serve with your favorite toppings.