My Chili Recipe

Read about my love of chili here.

Ingredients:

1lb thick cut bacon, cubed

1lb stew beef, cut into ~1/2″ cubes

2lbs 80/20 ground beef

2 yellow onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 poblano pepper, diced

3 cloves garlic, chopped

4T Mexene Chili Powder

2T Chili Powder

1T Ancho Chili Powder

2T Paprika

1T Kosher Salt (more as needed)

2T Cumin

2T Tomato Paste (I use Cento)

2T Beef Better than Bouillon

2 12oz Dark Lager (I recommend Negra Modelo)

1 box tomato sauce (approx 13oz)

1 can diced tomatoes

1 pack unflavored gelatin

32oz Unsalted Beef Stock

1 dried Guajillo chili (seeds removed)

Method:

Prepped VeggiesCombine beef stock and gelatin packet and whisk.  Set aside.  Remove meats from the refrigerator and allow to come to room temperature while you prep your veggies. Combine all spices, and divide into two bowls equally distributed.

Bring a large Dutch oven or heavy-bottomed pot up to temp over medium-high heat. Add your bacon and cook until bacon crisps and fat becomes Foamy Baconfoamy. Remove bacon to a bowl and save for later.

Add your stew meat to the pan.  It will brown quickly in the hot bacon fat.  Browned beefSalt and pepper to season.  When browned on all sides, remove beef from pan and add to bowl containing bacon.

Add ground beef to the pan.  Brown the ground beef. Season with salt and pepper.  When meat is browned, remove from pot and transfer to bowl with bacon and stew beef.

Turn heat to medium, and add onions, peppers, and garlic.  Cook until onions become soft.  Add tomato paste to pot and stir.  Add the first bowl of spices to the pot. Stir for one minute.

Deglaze pot with one bottle of beer.  Stir like a madman and get all the fond off the bottom.  Add Better Than Boullion, the second bottle of beer, beef stock, tomato sauce, and can of tomatoes.  Add meats to pot.  Bring to a simmer and add Guajillo Chili. Cover and simmer for 45 minutes.  Periodically skim fat off the top of the chili and discard.*^*

Remove from heat, leave covered, and allow to rest for 1 hour.

Return to heat, and add 2nd spice bowl.  Stir to combine and taste to check seasoning.  Simmer uncovered 45 minutes or until it reaches your desired consistency.