What happens when all the meat you have in your freezer defrosts at the same time? Chili happens. Hurricane Chili.
Ok, so I didn't use all the meat. There was a package of chicken tenderloins in there too that went to live at Dan's parents' house since we still have zero cooking power. Hey, just be thankful I didn't suggest poaching and shredding it to add to the pot too because that would be more than four pounds of meat in one pot of chili. Unnecessary.
How, you may ask, did I manage to cook this chili without a working stove? I kitchen crashed Dan's mom. Don't worry, she'll be getting paid back in delicious chili. Her freezer is fully stocked!
3 Tbsp canola oil
2 lbs. ground beef
1 lb. andouille sausage, casing removed
1 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp paprika
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp, plus 1 tsp cumin
1 1/2 tsp dried oregano
1 tsp cayenne pepper
2 14.5 oz cans diced tomatoes with chilies
2 16 oz cans chili beans with sauce
2 1/2 cups beef broth
1 28 oz can crushed tomatos
32 oz water (optional)
1. Place a large pot over medium-high heat. Add the canola oil. When it starts to shimmer, add the ground beef and sausage, breaking it up with a wooden spoon. Cook, stirring, until the meat has browned and is almost cooked through.
2. Using a slotted spoon, remove the meat and set aside. Pour the grease off into a container to dispose of it, but reserve 1/4 cup. Reheat the 1/4 cup of grease over medium heat. Add the onion and celery and cook until translucent, about 3 minutes. Add the garlic and stir, cooking until fragrant, about 30 seconds.
3. Add all the spices to the pot, stirring to coat the vegetables. Continue to stir the vegetables, allowing the spices to toast until slightly darkened, 1-2 minutes. Add the meat back to the pot and stir to combine.
4. Add the diced tomatoes, chili beans, beef broth, and crushed tomatoes, stirring to incorporate all ingredients. Bring the chili to a boil and reduce heat to low. Simmer the chili, uncovered for 45 minutes, stirring occasionally. For a thicker or thinner chili, either add additional water, or reduce beef broth by 1/2-1 cup. Taste chili occasionally and adjust spices as necessary. Serve hot, garnished with sour cream, cheddar cheese, and green onion. Alternatively, the chili can be portioned out and frozen.
(Update: I just got home and we have power! I got right to cleaning out the fridge and freezer but almost cried when I found the now un-frozen and ruined leftover Macaroni and Cheese. Hold me.)