Thursday, February 26, 2015

Adam’s Yeti Chili


It is fitting that we celebrate National Chili Day every year on the fourth Thursday of February since there’s nothing better than enjoying fiery fare during one of winter’s coldest months. -


  • 2  tablespoons olive oil
  • 1  large or 2 medium sweet onion(s), chopped
  • 8  large garlic cloves, chopped
  • 3  large bell peppers, chopped (assorted colors)
  • 2  pounds ground chuck
  • 1  pounds ground turkey
  • 1  pound ground pork or pork sausage of your liking.
  • 7  tablespoons chili powder
  • 2  tablespoon ground cumin
  • 2  teaspoon dried basil
  • 1  teaspoon dried oregano
  • 1  teaspoon dried thyme
  • 1  teaspoon cayenne pepper (adjust accordingly)
  • 1  teaspoon Savory Spice Shop Cajun Style Blackening Seasoning, Extra Hot or Slap Ya Mama (adjust accordingly)
  • 1  bay leaf
  • 1  cinnamon stick
  • 2  28-ounce can crushed tomatoes with added puree
  • 1  14½-ounce can low-salt chicken broth
  • 1  6-ounce can tomato paste
  • 1  15- to 16-ounce can prepared beans, I prefer organic tri-bean blend.
  • rogue_smoky_blue__64837.1407757827.1280.1280.jpg
    1 to 3 1 ounce square bittersweet chocolates



  1. First things first, pour yourself a Yeti. You bought a 4-pack and only one is needed here.
  2. Heat oil in heavy large Dutch oven over medium-high heat.
  3. Add onions and garlic. Sauté until onions are translucent, about 6 minutes.
  4. Add bell peppers until peppers become soft about 4 minutes.
  5. Add chuck, turkey and pork and sauté until brown, breaking up meat with back of spoon, about 10 minutes.
  6. Add chili powder, cumin, basil, oregano, thyme, bay leaf and cinnamon stick. Stir 2 minutes.
  7. Mix in crushed tomatoes, chicken broth, beer and tomato paste.
  8. You've made it through the technical part, and your glass is surely empty. Pour another Yeti.
  9. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.
  10. Mix in beans and bittersweet chocolate and cayenne pepper. Simmer 5 minutes. Season to taste with salt and pepper.
  11. Garnish with crumbled blue cheese and serve.
  12. There’s still one more Yeti.

For even better Yeti Chili

Prepare 1-3 days ahead. Refrigerate until cold, then cover. Pick up some more Yeti, Rewarm over low heat before serving.