My dad’s friend passed this recipe along from the chef Bourkney at Hudson National Golf Club. I love trying new soups, stews, and chilis because in Chicago you can unfortunately make comfort food for nine months out of the year! This is a tasty recipe that takes advantage of several chilis to enhance the depth of flavor. You will notice a good heat, one that heats the back of your throat but doesn’t set off a fire alarm in your mouth and send you rushing to gulp milk. In my opinion, chili needs some heat. If you like less heat, discard the seeds of the chilies before adding them in the pot. I like to serve my chili topped with onions, cheddar or moneteray jack cheese, sour cream, and a squeeze of lime. Tortilla chips would be awesome on the side too. Off to watch Chicago P.D. I love Wednesday nights with Hank Voigt. While the rest of my family enjoys the Arizona weather, I will sit home well fed and happy in front of the TV. Sob story….over.
Hudson National Chili
1/4 lb. chopped bacon
2 1/2 cups chopped onions
4 Tbsp. chopped jalapeno chilies
8 Tbsp. chopped poblano chilies
2 Tbsp. chopped serrano chilies
2 tsp. minced garlic
2 cups fresh plum tomatoes, diced
3 Tbsp. chili powder
2 Tbsp. ground cumin
3/4 tsp. black pepper
24 oz. canned diced tomatoes
1 1/2 Tbsp. fresh lime juice
1 cup of your favorite beer (sorry to say mine is Miller Lite)
1 1/2 cups cooked black beans and navy beans in cooking juice
1 Tbsp. vegetable oil
1 lb. ground beef (I used 80/20)
1 Tbsp. kosher salt
Directions: In a heavy pot, cook bacon until brown. Add garlic, onions, and chilies. Cook 10 minutes until tender, stirring often. Add fresh tomatoes and cook until they begin to fall apart. Add spices, lime juice, and beer. Cook 15 minutes. Add canned tomatoes and simmer 30 minutes. Add beans and water they were cooked in for 15 minutes. Season with salt.
In a separate frying pan, brown ground beef in the vegetable oil. Drain some of the fat. Add ground beef into the chili. Cook 30 minutes more. Season with salt and pepper.
*Shhh…I cheated and used 14.5 oz cans of the black and navy beans. I drained half of the juice in the can and added the rest into the chili.
*Make chili a day in advance if possible.
*I served this with my FAVORITE skillet cornbread from Nancy Souders. This is also on my blog.