Intro by Zack:
While the meats are cooking I start to dice the onions, peppers, and Chilies.
Once the meats are done cooking we can begin to construct the chili. We start a large pot on the stove at medium heat with a little bit of olive oil inside. Once that gets hot enough I add the diced onions, peppers, garlic, and chilies and let them begin to cook. I stir occasionally and let them cook for 3-5 minutes, before moving the next step.
At this point you are basically done, turn the heat down a little bit and let the chili cook itself and reduce for 10 -15 minutes. Also your second beer should be completed by this point as well, if you haven’t completed it, your desire is in question.
As a first entry to the “Friends of Mama Tommys” page, it’s appropriate to have someone very close to me post. Pete and I were roommates for 3 years while we worked together in New Jersey. He is one of my best friends and was a blast to live with. Always up for a cooking adventure, we had some really fun dinner parties (and Wacky Wine Wednesdays). We both learned a lot together in the kitchen and he taught me quite a few tricks. My BBQ ribs would probably still be average if he had not taught me his methods. Also, I attribute my ability to eat very spicy food to him. I remember going through bottles of sriracha like it was ketchup – adding it to everything from eggs in the morning, to stir fries at night. His training paid off – when our lease ran out and his parents took both of us in (while I was in transition to Europe for 3 months), his mom didn’t back off on the spice in her daily meals. That was a huge compliment!
One night, Pete, Lauren and I had a chili contest. We invited over about 15 friends, told them to bring some beers, and each of us made our favorite chili recipe. Pete’s chili was spicy (as always) and a crowd favorite for sure. He's been gracious enough to share his recipe with everyone.
Here is Pete's recipe from that night:
I am a two trick pony when it comes to cooking; I know ribs and Chili. To try and keep pace with the excellent smorgasbord of recipes on Mama Tommy’s I have to bring what I know best (Sorry it is going to be the Chili, the ribs perhaps another time). I will caveat my style of cooking by saying that when I cook I am never able to recreate the same thing twice due the fact that I blackout when I add the spices. That being said, please feel free to adjust the spice section to your taste, as the recipe is more of a base chili guide and the spices are bells and whistles.
Process
Start off by opening one of the beers and taking a sip. Now that we are on the way you can start by cooking all three meats. I usually start with the beef, then the Sausage, and then finish off with the Bacon. Once the bacon is done I put them back on the cutting board and dice them into smaller pieces.
While the meats are cooking I start to dice the onions, peppers, and Chilies.
Once the meats are done cooking we can begin to construct the chili. We start a large pot on the stove at medium heat with a little bit of olive oil inside. Once that gets hot enough I add the diced onions, peppers, garlic, and chilies and let them begin to cook. I stir occasionally and let them cook for 3-5 minutes, before moving the next step.
By this time you should at least be done with one of your beers, if not man up and finish the one you started (chug if you have to) then open up the second beer and start sipping.
For the next step, you can begin with adding some beer into the pot but I recommend a very small amount (1/4 of the bottle) just to give the chili some of the flavor. Now that the veggies have been cooked I add the tomatoes (not the sauce), meat, and beans at this point. Let them heat up together with the veggies for another 3-5 minutes stirring frequently.
Next, I start adding the Sriracha sauce, spicy chili powder, any other spices you want (the ones I put in are pictured below), and tomato sauce. The reason you wait to add the tomato sauce until this point is that the chili will naturally start to create their own juices as the veggies cook. By adding the tomato sauce after everything goes in you can control the “sauciness” of the chili. I personally like it more meaty and chunky, but if you like it saucy, you can do the needful with the tomato sauce.
At this point you are basically done, turn the heat down a little bit and let the chili cook itself and reduce for 10 -15 minutes. Also your second beer should be completed by this point as well, if you haven’t completed it, your desire is in question.
When you are ready to eat put the chili in a bowl and just drop the coriander, chips, and some Cheese on top.
Ingredients
1 Pound Ground Beef
1 Pound Hot Italian Sausage
6 Strips Bacon
1 Green Pepper
1 Yellow Pepper (Or Red Pepper, or whatever color of the rainbow Pepper you like)
1 Yellow Onion
1 Cup Beans (or 1 can of beans)
Garlic powder (or actual crushed garlic)
3 Tomatoes (or Canned Diced Tomatoes)
2 Cans Tomato Sauce
Lemon Pepper
6 Birds Eye Chili’s
Sriracha Sauce
1-6 Tablespoons Spicy Chili Powder (not paprika, this has to have a kick; we buy from the Indian Store)
Coriander
Shredded Pepper Jack Cheese
Chips/Crackers/Cheese-its
2 Beers
Music track: “Low Rider” by War
Serving Size: Your family and then some
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