It was cooler than normal today for this time of year, and generally rainy and overcast. I've been fucking around a lot with trying to incrementally improve my chili. But tonight I heeded
@Ares advice and went back to my basic recipe. Only change I made was doubling the amount of green chilis. Shit is so good.
For reference:
1lb lean ground beef
1lb ground italian sausage
1 29 oz can tomato sauce
2 14 oz cans fire roasted diced tomatoes
1 12oz beer (usually whatever I have on hand)
1 large onion chopped
3-4 stalks of celery chopped
1 green bell pepper chopped
1/3 C chili powder
4 tsp ground cumin
3 tsp garlic powder
½ tsp salt
½ tsp ground black pepper
1 tsp dried oregano
1 tsp white sugar
1 jalepeno finely chopped (no seeds)
1 poblano finely chopped (no seeds)
¼ tsp ground cayenne pepper (or omit / add more depending on how much heat you like)
1 can light red kidney beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
2 small cans of green chilies
I think this is my go to for awhile, although I do want to experiment with roasting some different pepper blends.