Recipe

Goldbergian Chili Recipe

	Hogbert / All my dishes 1 year, 2 months ago This pot of chili will wow your guest with it's intensely robust flavor. Once the prep work is done, it cooks itself, and your guests will wonder how you have all of that free time to come up with these gourmet recipes and still find the time to comb and wax your mustacheo.... More Prep:35m Cook:120m Servings:12	Hogbert
	rewarding and relatively easy chili

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Ingredients

2 lbs meatloaf mix (ground veal, pork, and beef)

1 lb hot or sweet italian rope sausage

4 garlic cloves

1 large white onion

1 large red onion

2 bottles newcastle brown (or other low hop high malt beer)

2 cans tomatoes with liquid

1 can tomato paste

2 cans black beans washed and rinsed several times

3 whole dried ancho chili peppers

3 fresh poblano peppers

3 squares unsweetened chocolate

2 tablespoons cili powder

1/2 cup cumin

salt and pepper

cashew or macadamia nut butter

Directions

Dice onions and garlic and put in large crock pot or dutch oven with tomatoes, tomato paste, washed beans, diced peppers, one beer, chocolate and spices. Stir together and keep under relatively low heat.

Brown ground meat in skillet, drain and add to chili pot.

Increase chili pot heat. At this point, and throughout now, monitor the heat of the chili pot and stir to avoid burning and sticking.

Without cleaning skillet, slice into small rounds and then quarter the rope sausage and put in skillet with remaining beer under a high heat. When beer becomes syrup, sausage is done.

Put sausage into chili pot with as much syrup as possible and bring chili pot to a boil.

Once boiled, turn down chili pot to simmer for several hours.

TASTE! At this point you could add salt and pepper, but it shouldn't be mandated.

Refrigerate AT Least overnight.

Reheat and serve with a small spoonful of cashew nut butter.

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