Edison-Albright Chili


Ingredient Qty.   Unit
lean ground beef 2   lb
ground pork 1   lb
medium onions 2   ea
large bell peppers 1 1/2   ea
celery stalks 4   ea
large carrot 1   ea
large cloves of garlic 2   ea
jalapenos 3   ea
large sweet potato 1   ea
ears of corn 4   ea
can great northern beans 1   ea
can dark red kidney beans 1   ea
can butter beans 1   ea
can garbanzo beans 1   ea
can black beans 1   ea
boxes of tomatoes 3   ea
can tomato paste 1   ea
ketchup 1/8   c
brown sugar 1/4   c
bottle of beer 1   ea
chili powder to taste 1   ea
cayenne pepper to taste 1   ea
canola oil if needed 1   ea
hot sauce to taste 1   ea


1) Brown beef and pork in a large pot

2) Season with kosher salt, pepper, chili powder and cayenne pepper.

3) When browned, remove beef from pot and set aside. Keep the fat in the pot.

4) In fat and canola oil (if needed) sweat vegetables (onion, pepper, garlic, celery, carrot, jalapeno) and season with salt, pepper, chili powder and cayenne pepper.

5) When vegetables have cooked down, pour in beer.

6) Add everything else. Simmer as long as you can stand it.

7) To taste, add hot sauce for heat, chili powder for chili taste, salt and sugar as needed.

8) Story: Sean and Annie made this for this first time when they were in college: that recipe produced so much chili it had to be transferred into three different pots. It’s based on Sue’s famous chili, one of Annie’s favorite family meals. Like Sue’s, the Edison-Albright chili is different every time. This version comes from September 29, 2007, made in anticipation of nephew Eli’s birth. It is very good with cornbread.

Yield: 15 servings

Source: Annie and Sean

Contributor: Annie

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