Wednesday, October 5, 2011

Halloween Week Day 2

Good morning bloggers! Welcome to another warm edition of Everyday Meals. We are obviously going to be sticking with the Halloween theme, since that is our theme this week. We are going to be making an AMAZING chili today. It's called Holy Trinity Chili. For those of you who are not aware of what the Holy Trinity is, here's a little background before we begin. The trinity defines God as three divine persons: the Father, the Son, and the Holy Spirit. These three persons are distinct, yet coexist in unity together, yet all three person of the Trinity are of one being. The Trinity is considered a mystery of the Christian faith. As for our chili, the Holy Trinity is in referrence to how many meats we will be using, so no mystery there. And for the actualy Holy Trinity, religion, and faith, we shall not be discussing that further, I mean, it's Halloween Week! Let's get in the kitchen and start a wonderful meal!

Holy Trinity Chili

You will need:

  • 2 pounds ground beef
  • 1 (12 ounce) package smoked sausages, cut into bite-sized pieces
  • 9 slices bacon, diced
  • 2 tablespoons minced garlic
  • 2 onions, diced
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can beef broth
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can mild chili beans, with sauce
  • 2 (15 ounce) cans pinto beans, drained
  • 3 Anaheim (New Mexico) chile peppers, seeded and minced
  • 3 jalapeno peppers, seeded and minced
  • 3 serrano peppers, seeded and minced
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup brown sugar
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons ground cumin
  • salt and pepper to taste

Long list, right? Let's move on.

  1. Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly, then drain and set aside. 
  2. Brown the sausages as well, then set aside. 
  3. Reduce the heat to medium and stir in the bacon. 
  4. Cook until the bacon has released its fat and is begins to turn crispy. 
  5. Stir in the garlic and onions, then cook until the onions softened and turn translucent, about 5 minutes. 
  6. Stir in tomato paste to coat the onions. 
  7. Pour in the beef broth, diced tomatoes, chili beans, and pinto beans. 
  8. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. 
  9. Season with Worcestershire sauce, brown sugar, chipotle powder, and cumin. 
  10. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. 
  11. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.
  12. Enjoy!

I thank you all for joining me today. I hope those of you in the Northern states, or over seas stay warm with this delightful recipe. Have a fantastic day and I'll catch you on the flip side. Happy blogging to all! <3