Chili for Chilling Out

NOTHING WARMS UP A PARTY LIKE A HEARTY BOWL OF CHILI. THIS RACKHOUSE RECIPE—A BIG BATCH FOR A BIG CROWD—WILL HAVE EVERYONE IN COMFORT FOOD HEAVEN.

rackhouse-chili

Photo by Cassandra Stiltner

“It’s a quintessential winter dish.”—Chris Rippe, owner of The Rackhouse

THE RACKHOUSE LAGER CHILI
Makes 5 quarts

INGREDIENTS
2 ½ lbs. whole peeled tomatoes, canned
2 onions, diced
¼ c. garlic
¼ lb. bacon
2 ½ lbs. ground beef
1 ½ lbs. beef lobes
¾ c. chili powder
1 Tbsp. celery salt
2 Tbsp. cumin
1 Tbsp. kosher salt
1 Tbsp. coarse black pepper
1 Tbsp. ancho chili powder
1 quart lager beer
2 ½ lbs. canned black beans
2 ½ lbs. canned red beans
Toppings: shredded cheddar cheese, chopped green onions, bread cubes

DIRECTIONS
Crush tomatoes until chunky; set aside. Cook onions, bacon, and garlic in a 10-quart pot on medium-high heat until onions are translucent. Add ground beef and beef lobes to onion mixture; cook until browned. Add all remaining ingredients except beans; bring to boil, reduce heat, and simmer for 1 hour. Add beans and cool in an ice bath.

THE RACKHOUSE
2875 Blake St.

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