Well… maybe I don’t always make it the same way. Last night after everyone left, the husband said the chili was good and asked if it was for the blog. I thanked him and said yes it was, to which he replied he thought so, because I put whole chili peppers in there instead of diced and it seemed more bloggy. This was an adorable [and true] observation on his part, and it reminded me of what a good decision I made in keeping him around six years ago. Which was actually pretty easy: I just had to buy him a meatball sub and he was all mine!

And now that I’ve made everyone want to vomit with our cuteness, on to the food!

Chili of Doom

1 1/2 lb ground sirloin
2 tablespoons olive oil
1 onion, diced
2 cloves of garlic, minced
1 can (14.5 oz) diced tomatoes, with juice
1 can (14.5 oz) crushed tomatoes, with juice
8 oz beef broth
8 oz dark beer
12 oz tomato paste
1/2 cup brown sugar, loosely packed
3 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons cayenne pepper
2 chili peppers, whole
salt and pepper to taste

Heat oil in a large stockpot. Add the onions and cook until translucent. Add the garlic and cook until fragrant; add in the ground sirloin and brown the meat. Add in all remaining ingredients except the tomato paste. Bring to a boil, then let simmer for about two hours over medium-low heat. Before serving, remove the chili peppers and stir in the tomato paste. Serve garnished with cheese and/or sour cream. Serves 6 – 8.

I have to say, this is pretty awesome chili. It’s not the hottest chili on the block, but it’s got a nice, smoky heat to it and has plenty of savory flavor. All the sweet ingredients add a nice depth of flavor, particularly the cocoa powder which is such a great pairing with any dish containing chilies. I tripled the recipe for yesterday’s poker game and there was nothing left at the end of the night. It’s definitely a crowd pleaser!

As part of the delicious Christmas dinner she cooked for us, she made Venus de Milo soup. I had never heard of it before, but it’s one of my husband’s favorites. And since he is her favorite son, she made it for the holiday [note: I'm sure she loves both of her delightful sons equally]. It’s an extreme comfort food; a rich, meaty broth peppered with diced vegetables and pasta, topped with Parmesan cheese. How can you go wrong?

Not a lot of pictures for this one – you know how I feel about soup and it’s unattractiveness.

Venus de Milo Soup
1 pound ground beef or sirloin
48 oz chicken broth
1 pkg. onion soup mix
2 large ribs celery, diced
2 medium carrots, diced
1/2 an onion, diced*
1/2 cup orzo
1 tbsp. Worcestershire sauce
salt & pepper to taste
grated Parmesan cheese for topping
* this is not in the original recipe, but I can’t help adding unnecessary steps.

In a large, heavy-bottomed pot, brown meat. Add in the Worcestershire sauce, celery, carrots and onions and let vegetables soften. Season with salt and pepper. Add in the onion soup mix and chicken broth. Bring to a boil. Let simmer for 20 minutes. Add orzo, cook an additional 8 – 10 minutes. Season again with salt, pepper and Worcestershire sauce if necessary. Serve immediately with freshly grated Parmesan cheese.

That’s it; a bunch of simple ingredients, but they come together really well. I’ve also looked at various website and have seen other variations on this soup – different vegetables, adding in diced tomatoes, different broths, etc. There’s a million ways you can prepare this, but I’m pretty sure all of them are going to be tasty.