CHUNKY MONKEY CHILI

Chunky monkey chili image

I would usually do a dish like this in my crock, but I wanted to make more than my crock would hold so I could freeze some for when I'm having a { I don't wanna cook today } day. If you add the beer do not be concerned about the alcohol because almost all of it will cook out. I served this with honey and green onion corn...

Provided by Irisa Raina 9

Number Of Ingredients 23

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Ingredients

3 pounds ground beef 80/20
1 package smoked pork hocks { trim as much of the fat off as you can } but leave the bones on.
2 large yellow onions { chopped }
8 cloves roasted garlic { smashed }
¼ cup turbinado sugar
6 tablespoons chili seasonings mix or to taste { recipe on jap }
2 anaheim peppers
2 jalapeño peppers chopped, seeds and all
1 orange habanero pepper { leave whole but make a slice in it to open it slightly }
2 - 16 ounce cans bush's pinto beans in chili mild sauce
1 - 16 ounce can bush's pinto beans in medium sauce
3 or 4 stalks celery { chopped fine }
1 quart v8 { original }
1 -12 ounce bottle dark ale { i used killians' stout } optional
1 large 28 ounce can crushed tomatoes { i used hunt's }
1 - 32 ounce container beef broth { fat free }
3 tablespoons unsalted butter divided 1 & ½ for the onions and 1 & ½ to bloom the dry spices if necessary
1 tablespoon coarse sea salt
2 tablespoons fresh ground pepper
1 square mexican chocolate { grated } if you want to add the chocolate but can't find the mexican one, you can use a dark { not the eating kind } baking chocolate. {optional }
TOPPINGS OPTIONAL:
chopped red onions
cheddar cheese

Steps:

1. Chop the onion and sauté it with the garlic in 1 & 1/2 tablespoons butter till it starts to caramelize.
2. Add the chili mix to the onions and cook {stirring often } to bloom the dry seasonings, this should take about 2 minutes. If the bottom of the pot seems dry add the other 1 & ½ tablespoons of the butter so the spices do not burn. Remove the onions from the pot and set aside.
3. In the same pot add the Turbinado sugar, chopped celery and the ground beef. Once the beef starts to cook add the stout beer. Continue to cook the meat till it is browned, and the celery has started to soften.
4. While the beef is browning, chop the peppers, if you like more of a kick add the veins and seed, if you want a milder flavor discard the veins and seeds.
5. Once the beef has browned add the onions back to the pot, and stir to make sure it is thoroughly mixed. Then add the peppers, canned tomatoes, beans, V8, and beef broth and stir again and add the trimmed pork hocks.
6. Add the salt and pepper. Let this cook for about 1 hour before you taste for seasonings. If it needs any more of the spices, peppers or salt and pepper add it now, because you'll want to give the chili enough time to cook.
7. Cook this low and slow for at least 3 hours { stirring occasionally }. Before you add the Mexican chocolate remove the hocks let them cool and pull off the meat and discard the bones and add back to the pot.
8. Once the chili is cooked to your liking { more soupy or thick } turn it off and add the chocolate. Stir this till it has melted and is thoroughly mixed into the chili.
9. Place this in the refrigerator overnight, the next day remove any grease that has risen to the top, then re-heat and serve.
10. You are now ready to eat and enjoy!