Thanks to Sgt. Hook for coming up with the idea! I talked smack, now I gotta back it up, so here goes:
Booze-Laden, Kick-Ass Cheater’s Chili
1 bottle Hornitos tequila (dance nekkid on the table… wait, that’s just me) or
1 bottle Glenfiddich (mellow and smoky) or
1 bottle Laphroig (sharper and peaty)
1 bottle Sam Adams (if you’re feeling persnickety) or
1 bottle Corona (change your latitude)
1.5 lbs sirloin, cubed
1 medium brown onion, chopped
3 cloves garlic, minced
1 humungous can of pinto beans
1 big can of kidney beans
1 big can of pinquito beans
(bean ratio should be 1 pinquito : 1 kidney : 2 pinto)
1 regular can of stewed tomatoes
2 tbsp cayenne pepper
2 tbsp cumin
2 tbsp chili powder
1 tsp cinnamon
1 tbsp cooking oil
optional:
1/3 cup masa mixed into 1/3 cup water to thicken chili, if you like it like that
2 tbsp clover honey
Heat the oil in a stockpot and quickly brown the sirloin on high. Turn the heat down to medium and add the onions, garlic, and 1 tbsp each of the cayenne pepper and the chili powder. When the onions are translucent, dump in the tomatoes and all the beans, including the juice (it’s called Cheater’s Chili, ‘cuz I don’t soak the beans overnight like my mama taught me, I just open a few cans). Stir in the rest of the cayenne and chili powder, as well as the cumin and cinnamon.
This is where the Booze part of Booze-Laden comes in and you’ll have to make a stylistic choice. If you prefer tequila to scotch, then add a bottle of Corona to the pot and let it come to a boil, then reduce the heat to low and simmer for a couple of hours with the lid slightly askew to let some of the moisture evaporate. If you prefer scotch to tequila, add a bottle of Sam Adams to the pot and do the same, then check the taste after about an hour and see if you want to add the honey – it’s a nice touch. This is also a good time to add in the masa if you prefer a thicker chili.
Once the chili has brewed and stewed and bubbled and squeaked for a couple of hours and you’re about an half hour away from ringing the dinner bell, the Laden part of Booze-Laden is deployed: stir in a couple of glugs of your choice of single-malt or jealous lady to the pot (after liberally sampling said divine beverage, of course). Let the aroma fill the air and poke all would-be samplers with a big fork until you’re good and ready to dish up.
The ubiquitous grated cheddar, chopped cilantro or sour cream are all great toppings, as is some minced green onions or crumbled queso fresco. Serve with cornbread, or garlic-roasted sourdough if you’re feeling fancy.