Thursday, January 26, 2012

Meaty Bowling Chili

My husband and brother in law are crazy-about-bowling. Leagues, tournaments, YouTube videos, alley critiques, custom ball drillings & special order bowling balls. Because, unbeknownst to me, you cannot have just one ball.  You need multiple balls for the various shots & lane conditions.

All things bowling fill the background of our home lately & although I can say that I can't match their enthusiasm and passion for the sport at this time in my life, I am grateful to tag along for the ride.  We've met some great people.  The kind of folks who give you a high five when you're up...knuckles when you're down & all sorts of encouragement every week.  They take the sport seriously but not themselves.  They laugh a lot & they throw amazing parties.

Last night, we co-hosted a little bowling party. Thankful that my sister and brother in law hosted the venue, we arrived with meaty bowling chili in tow.  It was garlicky and great!

  • 4 (16 ounce) cans of chilli beans
  • 1 (16 ounce) can of kidney beans
  • 3 pounds lean ground beef
  • 2 onions (minced in a food processor)
  • 8 garlic cloves minced
  • 6 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 5 teaspoons sugar
  • cilantro to garnish
  • jalapenos to garnish
  • shredded cheese to garnish
  • cooked rice

Halve the beans and tomatoes then puree in a food processor then set aside.

Pan fry beef, onion & garlic until the pink is gone from the meat. Drain the meat.  Stir in chili powder, cumin, and sugar. Stir in puree & beans/tomatoes. Cook for 15 minutes then garnish with cilantro, jalapenos and or cheese.  Serve chili over cooked rice.

Serves 12-14

Recipe source: America's Test Kitchen: The Best Simple Recipes. I added kidney beans, rice and the garnishes.

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