Snowstorm Sweet and Spicy Chili

It's blowing something fierce out there.
The snow is piling up in drifts.
We are, as we say in Maine, hunkering down.

And I love it. Because I had absolutely nothing planned.
Isn't that fabulous? The day after Christmas is a perfect day for a storm.
New books, new toys, and a new Le Creuset dutch oven. In kiwi. Yay!

The Patriots are smacking around the Buffalo Bills and there's chili simmering on the stove.
Later I plan to catch up on my taped episodes of Grey's Anatomy. Read a few chapters of The Immortal Life of Henrietta Lacks, snuggled under a big down comforter.
Does it get any better than that?

Here's the perfect chili for a night like this. It's way different than your everyday chili. Just take a look at the list of ingredients and you'll realize that right off. It's a little sweet. And it's a little spicy. (Or a lot spicy if you want.) Guys love this chili. I'm pretty fond of it too.

The recipe comes from my friend Tracy, a rock star in the eyes of the football team (her son plays with mine), and many others in town. I'm not sure where she got it, so I can't give full credit for its origins. I've changed it up just a little and I'm sure you will too.


Sweet and Spicy Chili


1/2 lb. ground pork

1 lb. ground beef (as lean or fatty as you like)

1 small onion, diced

2 Tbsps. vegetable oil

2 cans diced tomatoes

2 Tbsps. chili powder

2 Tbsps. ground cumin

2 Tbsps. garlic powder

1 Tbsp. dried thyme

1/2 cup molasses

1/4 cup maple syrup

1 can Guinness

2/3 cup barbecue sauce (this is where you can go spicier or sweeter)

1 can red kidney beans, drained

1 tsp. crushed red pepper

salt and pepper to taste

Heat oil in stock pot or dutch oven. Saute onion until softened.
Add pork and beef, breaking it up with a wooden spoon as it browns. When the meat is cooked through (no pink remaining), drain off any excess fat. Add all the rest of the ingredients.
Stir well, and simmer for an hour. Season to taste.
Enjoy while watching a snowstorm.

You can find more yummy (and indulgent) recipes at Fat Camp Fridays!