Recipe by Pastor Philstrom
This is an amazing chili recipe that I've been making for years. It scales well and the mexican chocolate adds a real richness and depth.
- 2 lbs ground beef
- 2 tablespoons water
- 3⁄4 teaspoon baking soda
- 3 1⁄2 teaspoons salt
- 2 onions (finely chopped)
- 4 garlic cloves, minced
- 1 medium green bell pepper (finely chopped)
- 6 tablespoons thai chili powder (adjust for your preferred spiciness, can be omitted altogether) or 1 huge Thai chiles (adjust for your preferred spiciness, can be omitted altogether) or 1 your favorite # habanero, diced (adjust for your preferred spiciness, can be omitted altogether)
- 1 (28 ounce) canchunky tomato sauce
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 tablespoon Hungarian paprika
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 4 ounces mexican chocolate (Abuelita)
- 2 tablespoons vegetable oil
- 15 ounces pinto beans or 15 ounces kidney beans
Directions See How It's Made
- Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
- Heat oil in empty pot or dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes.
- Add remaining ingredients. Bring to boil, scraping bottom of pot to loosen any browned bits. Reduce heat and simmer on the stove top or transfer to a 275 degree oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
- Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then season to taste. Serve with your favorite fixings! (Chili can be made up to 3 days in advance.).