Recipe by TOPCAT TONY
The unique blend of flavors and texture achieved by using a few ingredients, not commonly used in chili, make the difference. You will taste the results from using quality cuts of beef, bacon grease, chicken broth and pinto beans.
- 4 lbs beef brisket, cut in 1/4 inch cubes
- 2 lbs flank steaks, coarsely ground
- 1 cup bacon grease
- 3 celery ribs, chopped
- 6 cups yellow onions, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 4 jalapeno peppers, seeded and minced (wear rubber gloves)
- 4 (4 ounce) canschopped mild green chilies
- 5 tablespoons minced fresh garlic
- 9 tablespoons mild chili powder
- 4 teaspoons ground cumin
- 3 bay leaves
- 3 tablespoons sweet paprika
- 10 cups chicken broth (bouillon cubes )
- 3 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 1 teaspoon white pepper
- 1 (6 ounce) can tomato paste
- 1 (14 1/2 ounce) can refried beans
- 1 (3 lb) can pinto beans
Directions See How It's Made
- In a heavy skillet over medium heat, brown the meat in small batches using 1 to 2 TBS bacon grease. Drain the meat and transfer to a large soup pot( I use a 12qt copper bottom).
- Saute the celery, onions and bell peppers in the remaining grease for 1-2 minutes, then transfer to the pot.
- To the pot, add the minced jalapeno, 4 cans of chilies, 3 TBS garlic, 6 TBS chili powder, 2 tsp cumin, 3 bay leaves, 2 TBS paprika and enough chicken broth to barely cover. Heat to simmer and cook slowly for 1 1/2 to 2 hours, stirring frequently. Add more broth as needed.
- Add the remaining 2 TBS garlic, 3 TBS chili powder, 2 tsp cumin, 1 TBS paprika, 3 tsp coriander, 2 tsp cayenne pepper, 1 tsp white pepper, 1 can tomato paste and the pinto beans. Add enough broth to cover.
- Simmer for 30 minutes. Remove the bay leaves. Add the refried beans and simmer until they "dissolve" and the chili thickens.