Sunday, January 29, 2012


Think of this dish as America's favorite tailgate food meets America's favorite pastime.

For Christmas my sister gave me the best present: Diamond Dishes: From the Kitchens of Baseball's Biggest Stars. Immediately I started to thumb through it, admiring the photos (Derek Jeter! Grady Sizemore!) and mentally forming a list of all the recipes I wanted to try.

First on the list? This chili recipe from Grady Sizemore.

And it was a homerun! It had wonderful flavors that continued to deepen and become even richer as we ate this throughout the week. It was also easy to make, which is always an added bonus. If you don't have any beer on hand you can substitute chicken or beef broth, but I suggest using the beer. It just rounds out the flavors so nicely.

This is a great dish to serve on Superbowl Sunday, or to celebrate the start of Spring Training. Take your pick.

Aunt Tonya's Chili
Recipe from Cleveland Indians' Grady Sizemore
Makes 6-8 servings

  • 2 pounds ground round (85% lean)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 15-oz. can tomato sauce
  • 1 15-oz. can vegetarian refried beans
  • 1 6-oz. can tomato paste
  • 1/2 cup green salsa
  • 1 19-oz. can kidney beans, drained and rinsed
  • 12 oz. lager beer
  • Salt and freshly round pepper, to taste
  • Hot red pepper sauce, to taste
  • Shredded cheddar, sour cream, and tortilla chips for serving

  1. Cook the ground round in a Dutch oven or flame-proof casserole over medium-high heat, stirring often and breaking up the meat with the side of a wooden spoon, until it loses its raw look, about 10 minutes. Drain in a colander.
  2. Heat the oil in the Dutch oven over medium heat. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until the onion is tender, about 5 minutes. Return the ground round to the Dutch oven, sprinkle with the chili powder and cumin, and stir well. Stir in 1 1/2 cups water, the tomato sauce, refried beans, tomato paste, and salsa and bring to a simmer. Reduce the heat to medium-low and cover. Simmer for 20 minutes.
  3. Stir in the kidney beans and beer. Simmer until the sauce is slightly thickened, 15-20 minutes. Season with salt, pepper, and hot sauce.
  4. Ladle the chili into bowls and serve with the cheddar, sour cream, and tortilla chips on the side.

No comments:

Post a Comment