Arringtons Irish Chili Food

ARRINGTON'S IRISH CHILI

Steps:

• In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan.
• Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon.
• Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20.
• *Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning.
• George and Piret Munger Cookbook.

QUICK IRISH CHILI

Steps:

• Brown the hamburger in a large skillet. Add the garlic and onion and stir until the onion pieces are translucent.
• Add the tomato sauce and the tomatoes. Stir well.
• Add remaining ingredients and heat everything up over medium heat, then cover, turn heat to low, and simmer for 20 minutes.
• Optional toppings: Chopped celery sauteed in oil, but still a bit crunchy. Chopped green onions. Shredded cheese. Chopped black olives. Sour cream.
• Fill bowls with chili and top with any or all of the above.