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This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.
- 4 medium tomatoes, peeled and coarsely chopped
- 1 1⁄2 cups water
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 2 garlic cloves, crushed
- 4 tablespoons lard or 4 tablespoons bacon drippings
- 2 lbs round steaks, trimmed and cut into 1/4 inch cubes
- 1 lb lean pork, cut into 1/4 inch cubes
- 1 tablespoon flour
- 5 tablespoons chili powder
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon red wine vinegar
- 1 cup pitted black olives, coarsely chopped
- 1 cup monterey jack cheese, shredded
- In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
- In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
- Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
- Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
- Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
- Remove bay leaves.
- Serve in bowls with finely chopped onions and more cheese if desired.
- Good with a tossed salad and corn bread.
I liked this chili version a lot; it was fresh-tasting. I loved all the vegs. I added extra ground chilis. I don't save bacon grease so I rendered 4 slices of bacon and left the bacon in too. This is a must try chili recipe. Thanks Engrossed.
All the adults loved this. The kids... :) (only normal!) I used 3 cans diced tomatoes, no celery, canola oil for lard, very lean ground beef, leftover ham. I reduced the chili powder to 4 T and found the heat just right. Didn't overly taste the black olives (chopped them real fine). Next time I'll add some shredded carrots or zucchini for added nutrition and top bowls with more cheese. Had "Creamy Noodles" with this and it was a great combo. Would be great with corn muffins too. Thanks Engrossed! See, it did turn out! :)