Philadelphia Chili

Well it's here probably one of my favorite times of the year. Fall. The air is crisp, flip flops are retired till the spring, and you may even require a few more fashionable layers. Fall also introduces you back to foods that are heavy and keep you warm. With the cold air and football on the tv there is no other fall favorite more enjoyable than Chili. 

It has taken me years of trial and error to come up with the perfect recipe for my Philadelphia Chili and I am going to share it with all of you. 

INGREDIENTS

 

1 pound of ground beef or turkey

1 can of tomato paste

2 cans of diced tomatoes 

1 packet of chili mix

1 can of kidney beans

1 can of pinto beans

1 tablespoon of minced garlic

1 cup of diced papers 

1 diced jalapeno 

1 diced white onion

1 tablespoon of parsley

1 bottle of beer 

DIRECTIONS

1. Sauté the ground beef and your chili mix together until meet is fully cooked. I always sauté my meat the night before so it can really absorb all the flavor of the chili mix. 

2. Place cooked meat into a crockpot/slow cooker.

3. Drain beans before adding them to the chili. 

4. Add your two cans of tomatoes (do not drain) and your tomato paste.

5. Add your garlic, peppers, onions, parsley, and jalapeños. 

6. After about 20 minutes add a bottle of beer. 

7. Let cook for about six hours and serve with cornbread. 

Why I call it Philadelphia Chili

You may be wondering why I call my chili Philadelphia chili well that comes from the type of beer I use. I only use beer that is unique to Pennsylvania and Philly. My favorite beers to use are Yuengling or if a micro brewer is more your style I prefer Yards Brawler.