-
1
In a large skillet, make a roux by the following method: Pour the olive oil in the skillet over high heat.
-
2
Add the butter, onions, serrano peppers, and chipotle peppers and allow them to saute, stirring frequently, until they are very tender and begin to brown a bit.
-
3
Next, sprinkle half the Wondra flour over the mix and stir.
-
4
Allow the blend to saute for 3 minutes, whisking frequently, and then sprinkle the second half of the flour over the mix and continue to stir frequently until the mix is fairly dry and clumpy.
-
5
Fell free to sprinkle on more Wondra flour as needed because some onions are more moist than others.
-
6
Next, deglaze the skillet by slowly pouring in 15 ounces (1 can) of the chicken stock, whisking constantly.
-
7
Allow this sauce to simmer for 3 minutes and then add the chili powder, sorghum (or molasses) and stir.
-
8
As soon as these ingredients are blended, add the beer to thin the sauce, still whisking constantly.
-
9
After 3 more minutes, take the sauce off the heat and set aside.
-
10
In a large cooking pot, brown the burger and the diced green pepper, and, add the onion flakes, stirring frequently.
-
11
I like to cover the pot when I'm not stirring.
-
12
Once the burger has browned up a little (not fried!
-
13
), and the pepper has become somewhat tender, you may drain the mix if you wish (I never bother to do this).
-
14
Next, add the sauce to the burger in the cooking pot, in addition to all remaining ingredients and bring to a boil, covered.
-
15
Once the chili boils, reduce the heat and allow it to simmer, covered, for about 90 minutes.
-
16
If you wish for your chili to be thicker, just remove the cover and allow it to slowly boil until the desired thickness is reached.
-
17
(ALTERNATIVE: If you know that you want thick chili to begin with, simply add one less can of chicken stock.
-
18
).
-
19
Re-check the seasoning (you may wish to add just a bit more salt at this point) and remove the bay leaves, discarding them.
-
20
Serve with crackers and hot pepper sauce, or Tabasco, at the table.
