RECIPES Ron Keel Steeler, Keel KILLER CHILI SERVES 6
When Ron Keel (aka The Metal Cowboy) makes a pot of his signature chili, he doesn’t mess around with chili powder or other seasonings typically found in classic versions of the stew. Instead, the famed metal vocalist/guitarist uses a potent pepper medley mixed in with the meat and beans, giving it a fiercer flavor than most standard chilis. The recipe calls for ground beef, but Ron has been known to substitute bison from time to time and recommends giving that a try if you come across a high-quality batch of the bearded bovine meat. You can also use ground turkey or shredded chicken—try ‘em all! 1 pound ground beef 1 (15-ounce) can ranch-style beans 1 (15-ounce) can black beans 1 (15-ounce) can red beans 1 (15-ounce) can diced tomatoes 1 (7-ounce) can Mexicorn 1 red bell pepper, chopped (discard seeds) 1 yellow onion, chopped ¼ cup pickled hot and sweet jalapeños 1 jalapeño pepper, finely chopped (discard seeds) 1 serrano pepper, finely chopped (discard seeds) 1 garlic head, finely chopped Salt (to taste) Ground black pepper (to taste)
1. In a large Dutch oven over medium heat, brown ground beef,cooking about 5-6 minutes and stirring occasionally. 2. Add ranch-style, black, and red beans (with juice) to ground beef. Cook for 5 minutes, stirring occasionally. 3. Add tomatoes and Mexicorn. Cook for 5 minutes, stirring occasionally. 4. Add remaining ingredients and reduce heat to low. Cover and simmer for one hour, stirring occasionally.
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