A drizzly morning turned into a beautiful autumn afternoon, a perfect Sunday to make a pot of chili. I start with my Daddy’s recipe which he took from a magazine article of award-winning chili recipes. The chili cook-off was sponsored by a brewery so the King of Beers is a requisite ingredient. Daddy’s recipe was too killer hot for me, so I adjust the spices down and also add garlic to call it my own. This is my recipe:
2 1/2 lbs chili grind beef
1 lb ground pork
can also adjust amounts of beef and pork if you have ground venison to add
1 small/medium onion, finely chopped
2 cloves garlic, smashed and finely chopped
Reserve juice from browning meat and add hot water to equal 1 cup
6 beef bouillon cubes
2 small cans tomato sauce (I prefer no salt added)
1 15 oz can sliced tomatoes (I prefer no salt added)
2 Tbs chili powder
1 Tbs cumin
2 tsp oregano leaves
2 tsp paprika
1/2 tsp ground coriander
1 tsp Louisiana hot sauce
1 tsp flour + 1 tsp cornmeal + 2 Tbs warm water
1-2 cans kidney beans
In a cast iron skillet, brown meat in batches, starting with the fattiest meat. Season the meat with kosher salt + fresh ground pepper + oregano + paprika. As the batches brown, transfer them with a slotted spoon to a chili pot.
Crush bouillon cubes in the bottom of a measuring cup. When all the meat is browned, pour the leftover cooking juices into the measuring cup and add hot water to equal one cup. Stir to dissolve the bouillon; add to the chili pot.
Add a little olive oil to the skillet; saute the onions and garlic. Add a splash of beer to the skillet to deglaze the pan; pour the onion mixture into the chili pot.
Add to the chili pot the rest of the beer + tomato sauce + tomatoes + spices + hot sauce. Simmer, simmer, simmer. Taste and adjust seasonings. (I usually add 1 tsp kosher salt.)
When about ready to serve, add kidney beans, including the liquid. If needed to thicken, stir together flour + cornmeal + warm water; whisk into chili.
Serve with crusty bread or over rice. Or make Frito pie by serving over corn chips and topping with shredded cheddar cheese. A dollop of sour cream or Greek yogurt is good to mellow the spices.