Prep 0 mins
Cook 2 hrs
Not for the faint hearted. Recipe by Frank Gregory who says this about his Chili: "I have been to hell and back and brought this recipe with me....Mud from the base of the Gates of Hell... Don't use premade chili powder. Read the ingredients list from your package and create your own with fresh ingredients (cumin,oregano,cayenne,paprika and garlic are the basics) "
- 1⁄2 cup olive oil
- 2 lbs london broil beef, cut into 3/4-inch cubes
- 1⁄4 lb suet, cut into 3/4 inch cubes
- 1 red onion, peeled and chopped
- 1 bunch green onion, 3/4 inch pieces including green
- 12 garlic cloves, peeled and chopped
- 3 tablespoons cumin
- 3 tablespoons paprika
- 1 tablespoon cayenne powder
- 2 tablespoons oregano
- 1 tablespoon marjoram
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
- 4 dried chipotle chiles
- 2 cups dry red wine
- 1⁄2 cup whiskey
- 28 ounces peeled crushed tomatoes, see note
- 1⁄2-1 lb dried black beans or 1⁄2-1 lb pinto beans
- Tomatoes: ( tomatoes only, no seasonings and definitely not "stewed" tomatoes)
- Soak the beans overnight in water.
- Carefully remove stem and seeds from chipotles. DO NOT TOUCH YOUR EYES after doing this! Most of the heat is in the seeds and near the stem end so you can control the heat of your chili by including or excluding these. Chop as small as possible. Don't panic if the air around you feels alive. Wear a surgical mask if your nose burns. Place in a small bowl with 1/2 cup whiskey for twenty minutes or until soft.
- In a cast iron pot sauté onions, scallions, and 1/2 of the garlic in the olive oil when translucent remove 1/2 and continue cooking the rest until golden brown. remove remainder and reserve together. Sauté the suet and steak together in small batches until all are browned.
- Add onions and all seasonings including reconstituted chipotles. Continue to cook over low heat for ten or fifteen minutes.
- Add tomatoes, beans, remaining garlic, and wine and cook approximately 1 hour. Watch out, there is a small window of time when the meat is perfectly tender and moist and when it becomes dry and fibrous.
- Notes from the creator:.
- I usually add a small amount of wine to the chili just before serving to brace it up a bit.
- When I serve this to guests I make a fairly mild version and serve a batch of reconstituted chipotles with chopped up garlic as a condiment so my guests can control their own heat.
- Also chunks of extra sharp cheddar and really good crusty bread are essential.
- Note servings vary depending on what type of chili fan you are, who you are serving, and what you are serving with it. I know it serves four very hungry chili fans at least.