Big Earl's Chili
  • 2Tblsp tagliatelle
  • 2Pound 4
  • 1/2Pound yellow onion diced
  • 12Ounces Chicken Thighs
  • 1Large cooking spray
  • 1/4Cup red pepper
  • 1Tblsp ½ cup brown sugar (sweetened to taste)
  • 2Tblsp beef stock
  • 1Tsp. onion, peeled and sliced
  • 2Cans halved
  • 1Can cheddar cheese, finely shredded (about 3/4 cup)
  • 1Can Beans, dried
  • 1Cup eggs, cut up
  • 1Stick chocolate chips
  • 3Whole clove, finely diced, or equivalent
  • 2Medium Black
  • seeds hot Madras curry powder (see Tip)
  • 1Tblsp red bell pepper, seeded and chopped
  • 2Cans white rice
  • To Fresh, Chopped
  • To Dried
  1. Place oil in a large, heavy pot over medium heat
  2. Brown the sirloin in batches
  3. Remove to a bowl with a slotted spoon
  4. Add ground beef, sausage, and onions to the pot to brown, breaking up the meat
  5. Drain the liquid
  6. and return the sirloin to the pot
  7. Stir in the remaining ingredients (see notes)
  8. Bring to a boil, reduce heat, simmer for 2 hours
  9. Stir occasionally breaking up the tomatoes
  10. Before serving remove and discard the cinnamon stick, and bay leaves
  11. May be garnished with grated cheese or sour cream if desired
  12. NOTE 1: If you choose to omit the beer then add another can of beef broth and two tablespoons of Worchestershire Sauce
  13. NOTE 2: For a spicier chili leave the seeds and veins in one or both of the jalapeno peppers