Viking Chili! This was an experiment with cooking with mead a few months ago, that I’ve since really improved upon. This Viking Chili is amazing. Rich, flavorful, and complex, with many layers of flavor. Using mead in cooking is a wonderful way to combine two of my hobbies together, and the particular mead you use can impart it’s own personality to the dish, making everything even more unique. This, by the way, is my version of chili that I make all the time, with the addition of mead, it’s become my go-to chili!
Items used in the video (we are Amazon Affiliates and do receive a small commission if you purchase items on Amazon within 24 hours of using one of our links. There is no additional cost to you for this!)
* Lodge Ceramic Covered Cast Iron Dutch Oven:
* Shun knife:
* Extra Virgin Olive Oil
* San Marzano Whole Peeled Tomatoes
Ingredients:
1 lb ground beef or pork
1 carrot
2 ribs of celery
5 cloves of garlic
2 tbs chili powder
1.5 tsp cumin
2 tsp salt
1 tsp black pepper
2 jalapenos
1.5 cups mead
1 can kidney beans
1 can black beans
1 28 ounce can whole tomatoes
1 12 ounce can diced tomatoes
1 tbs oregano
1 tsp thyme
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