It is with a great deal of hesitation I share this recipe with you. This is the best chili I have ever had and invite you to share yours if you think it is better. I have developed this recipe of 20 years in search of a chili that provides a great balance of heat and big depth of flavors. This chili is made more like a stew rather than the traditional method of cooking some ground beef, adding beans tomatoes and some spices. Instead I start by rendering the fat from a pound of bacon, cooking my aromatic vegetables with some chopped garlic until the onions caramelize, I like to use 4 lbs. chuck diced to 1/3 inch, and add 2lbs ground pork and cook it thoroughly and simmer that in 1 quart beef broth for 20 minutes to tenderize the beef. Add 2 cans of crushed tomatoes, 2 cans white kidney beans, 2 cans black beans and 2 cans red kidney beans it is very important to rinse them of the brine before adding them, this will assure proper consistency and flavor. Bring that up to a boil, reduce the heat and season with lots of cumin, coriander, black pepper and oregano and for the heat I love the flavor of chipotle peppers in adobo sauce because they contribute to the flavor and do not make a long burning heat that just stays with you. I also find chili powder to have a chalky grainy after taste which takes away from a great overall experience. They are best pureed in a blender with a little of the sauce. I typically use 3 or 4 from the can for medium heat but you can obviously use more or less to adjust the heat.
You will need 4 lbs chuck, I recommend buying a chuck roast with nice marbleization and cutting it up yourself into 1/3 pieces
Cook in a preheated pot until browned in approximately 1 cup bacon fat
add 2 lbs Ground pork stirring periodically to produce medium size chunks simmer in 1 quart beef broth and 2 cans crushed tomatoes.
In a separate skillet cook
1 diced onion
3 diced green peppers
2 diced celery stalks in a few tbs. bacon fat until onions are golden brown
Chop (not mince) 1 bulb of garlic and add to the mix of vegetables. Cook for a few minutes until onions completely caramelize.
Add some of the sauce from the pot to deglaze the pan and pour mix into the pot.
Season with 3 tbs cumin
2 tbs coriander
2 tbs kosher salt
Lots of fresh ground pepper
3 tbs sugar
and 2 tbs oregano
Add 2 cans black beans, 2 cans white kidney beans, 2 cans of red kidney beans and simmer over a low flame for at least an hour.
Serve this lots of tortilla chips and shredded sharp cheddar.
Norton on Food 