In my defense, I tried to post this yesterday, before the Superbowl. Alas, it was not meant to be. So…make it for the day after the Superbowl. Or make it next year. Or if you’re a really-really-last-minute sort of person, you can pick up the ingredients and make it today.
I made this chili for the first Superbowl after Husband and I were married. He LOVED it. He begs for it every year. It’s a bit complex (in flavor), but if you’ve got gourmet tastes (like you aren’t a big fan of Hormel chili out of a can), then I highly recommend it to you. It also got 2nd place in a chili competition at work. I KNOW. The big time.
So here it is.
Notes from my experimentation:
- We use a double bock for the beer, but I’m sure most dark beers would work fine.
- I’ve substituted ground beef for the sirloin once, and it was fine (not quite as gourmet, but fine).
- I always substitute chili powder for the chili sauce. Maybe it’s better the other way; I wouldn’t know.
- I have never included all 4 chili peppers–that would be 5 alarm chili for us. I think I’ve done two, max, and it was still what I would call “medium-hot” if you’re comparing it to a jar of salsa.
Enjoy, my friends!