John Gambill's Four Meat Texas Chili Con Carne

John Gambill's Note:

Having searched for the perfect chili recipe for years this is a savory and spicy concoction that I've developed to suit my own tastes. It's quite a hit in my household.

• Total Time: 6 hrs
• Prep Time: 1 hrs
• Cook Time: 5 hrs

Ingredients:

Servings: 20

• 3 lbs ground beef (lean)
• 1 lb chorizo sausage (casings removed)
• 1 link hot Italian sausage (casings removed)
• 6 slices bacon , hardwood smoked
• ¼ cup sugar
• 1⁄8; cup brown sugar (dark)
• 1 cup beef bouillon
• 1⁄3; cup coffee (strong and black)
• 16 ounces Tabasco bloody mary mix (extra spicy)
• 1 quart canned tomato (I use home canned)
• 12 fluid ounces Heineken lager beer (optional)
• 1 tablespoon dried celery flakes
• 1 teaspoon cilantro (finely chopped)
• 2 large onions (coarsley chopped)
• 2 -3 jalapeno peppers (diced)
• ½ cup green bell pepper (cleaned out, chopped)
• ½ cup red bell pepper (cleaned out, chopped)
• 1 teaspoon thyme
• 1 teaspoon cumin (ground)
• 1 tablespoon garlic (minced)
• 1 tablespoon oregano
• 2 bay leaves
• salt (to taste)
• 1 tablespoon cocoa
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper (or to taste)
• 1⁄3; cup chili powder
• ½ cup masa harina (or 1/2 cup flour optional)
• water (as needed)

Directions:

1. Brew strong coffee.
2. Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
3. On the stove in a large dutch oven fry bacon until crisp.
4. Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
5. Brown remaining meats and onions in bacon fat over medium heat, stirring often.
6. Drain fat and discard.
7. Add beer and garlic to browned meats, simmer until beer evaporates.
8. Crumble cooked and cooled bacon and add to the oven.
9. Add all other ingredients and bring to a boil.
10. Stir well, reduce heat to a slow simmer and cover.
11. Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
12. I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
13. The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
14. You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
15. You may add more salt to suit your taste at this point.
16. Simmer for another 15 minutes.
17. Remove bay leaves, if you can find them.
18. Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.

Reviews

[Misses Wilson]

PERFECTION!!! I know some of the ingredients sound a little off/weird but don't skip a single one! My DH will not eat beans unless they're re-fried beans, it's a texture thing, but he does back flips over this bean-free chili! I find it helpful to measure and mix all the dry ingredients the night before (as I have a tiny kitchen w/no counter space, plus I like to take the time to "freshly crush" all the dried herbs so the flavors can mingle that much better. A one gallon bag works wonders for that. And if you think that far in advance marinating the "beef" in beer for 2-3 days before it's just AMAZING!!! I cannot rave enough about this chili! Easy to control the spicy by adjusting the jalapeno amount. It goes terrific with "Corn Muffins Like Kenny Rogers Roasters" I top those muffins with vanilla cinnamon honey butter and it's sooooo good no one ever gripes that I didn't make a dessert! FABULOUS STUPENDOUS PERFECTION!!!

[Chef #1370993]

This was such a hit with the family that my college grandson asked me to make more so he could share it with his suite-mates at SIUE. It has a "wow" factor for the taste buds! Thanks John for sharing.