“What award was that?” First place with the judges at the First Annual Chili Cook-Off at ComputerNerd’s day job, of course! Honestly, once you taste it… It’s that good.

Fall is quickly approaching and with Fall comes one of our favorite things, FOOTBALL! (The kind with two O’s and no U’s). There is nothing better than settling in on the couch with a beer, some gridiron culinary classics, and of course a good game. Even though this week lacks in good match ups it should not lack in good food.

One of our family favorites is chili. In the Midwest, Football and Fall also mean chilly weather and nothing warms the soul while tailgating better than some spicy chili (and a cold beer). It’s spicy, hot and hearty. It can be a complete meal one day, but make hot dogs the next and you have the best chili dogs outside of a ball park. You can also put it on baked potatoes, pasta (it’s called Cincinnati chili, and if you don’t believe me, Google it), corn bread, or even a burger.

When we make chili we prefer to make it a day or two before we need it. The extra time just sitting really makes the flavors blend together. You can make it in the crock pot and let it go on low overnight. Some of the liquid does get absorbed so when you get ready to eat it make sure to add a little more liquid (beer or water both work).

Ingredients:

• 1 lb ground chuck (Yes, it needs to be chuck, sirloin will get too dry because of its lower fat content)
• 1 lb loose chorizo
• 1 Tbsp olive oil
• 1 medium sized onion chopped
• 3 cloves garlic minced
• 1 large onion chopped
• 1 bottle amber or lager style beer
• 3 fresh tomatoes chopped
• 1 can, 28 oz diced unseasoned tomatoes
• 1 can Goya Spanish style tomato sauce or 1 can tomato paste
• 3 Tbsp ancho chili powder (most grocery varieties are mostly if not strictly made from ancho chiles)
• 2 Tbsp cumin powder
• 1 Tbsp corriander powder
• 1 Tbsp dried oregano
• 1/2 Tbsp chipotle powder or 1 chopped chipotle chili in adobo sauce
• 1 Tbsp adobo seasoning (You can add more to taste, but do so gradually as it is a hard flavor to cover up if you add too much)

Brown both meats together over medium high heat. After the meat is cooked through drain off the fats. In a large stock pot, heat the oil over medium heat and add the onions. Sautée until caramelized. Add the garlic about one minute before the onions are done. Deglaze your pan with the beer and add the tomatoes and sauce. Season the chili with the spices and herbs. Let the chili simmer for at least an hour, stirring intermittently.

If you are going to make your chili in the slow cooker, caramelize your onions in the pan you used to cook your meat. Deglaze the pan as you would normally but pour it into the slow cooker. Add the remainder of ingredients and cook it on low overnight. You can also cook it at the high setting but do not let it go more than four hours.

Serve your chili plain, over cornbread (Jiffy is still the best), or tortilla chips. Top with sour cream, green onions, fresh cilantro, cheese or all four.

Beer pairing: Rather than what to drink I’m going to go for what not to drink with chili. Avoid pumpkin ales, spice ales, fruit beers, and chocolate porters or stouts. Anything else will pair well.

Wine pairing: A dry red blend would go great with chili, but honestly beer pairs better.

Cocktail: Nothing goes with chili like a good margarita.