Turkey Sausage and Sirloin Chili

A few months ago I was watching an episode of Anthony Bourdain's No Reservations and they said something that surprised me about spicy foods. Eating spicy foods in the summer actually cools you off. After they explained that it forces you to sweat which in turn, cools you off, it made sense, in a weird way.

With that little meaningless bit of facts out of the way, I'll move on to those of us, like me, who love spicy foods in the winter when its nice and cool and it warms you up. Aside from delicious bowls of ph?, which I have never actually made, the next best thing is Chili. Spicy, meaty chili. After a bit of snow this past weekend, I realized it was time. Here is a recipe that I got from a music message board...

(Takes about 3 hours for flavors to fully develop)

Ingredients:

32 oz Chicken stock (slightly less for thicker chili)

28 oz tomato sauce (El Pato works best)

2 minced garlic cloves

1 large red onion diced

8 Tbl chili powder

2 Tbl brown sugar

3 Tbl unsweetened chocolate (1.5 1 oz cube)

1 Dark beer (but you can use whatever, just not miller light)

1 Tbl cumin

1 tsp adobo

Fresh Ancho Chili Paste - take dried chilis, soak in hot water and then puree (or from a can)

2 Cans of beans drained (red, light red, black, your choice)

2 Tbl olive oil

1 lbs ground sirloin

1 lbs turkey sausage (removed from casing)

Heat olive oil in large pot over medium heat. Add garlic, simmer 2 minutes. Add onions and cook for until translucent. Add tomato sauce, stock, onion, brown sugar, 6 Tbl of chili powder, 2 Tbl chocolate, cumin, ancho chilis, beer and adobo. Bring to boil and reduce heat to medium/low and let simmer uncovered for one hour.

Near the end of the hour, brown the beef and sausage.

After broth has simmered, add drained beans, meat, 2 tbl of chili powder and 1 tbl chocolate. Let simmer on very low for 2 hours.

Enjoy!!