Recipe by John Gambill
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.
Top Review by 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!!!
- 3 lbs ground beef (lean)
- 1 lb chorizo sausage (casings removed)
- 1 link hot Italian sausage (casings removed)
- 6 slices bacon, hardwood smoked
- 1⁄4 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)
- 1⁄2 cup green bell pepper (cleaned out, chopped)
- 1⁄2 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
- 1⁄2 cup masa harina (or 1/2 cup flour optional)
- water (as needed)
Directions See How It's Made
- Brew strong coffee.
- Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
- On the stove in a large dutch oven fry bacon until crisp.
- Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
- Brown remaining meats and onions in bacon fat over medium heat, stirring often.
- Drain fat and discard.
- Add beer and garlic to browned meats, simmer until beer evaporates.
- Crumble cooked and cooled bacon and add to the oven.
- Add all other ingredients and bring to a boil.
- Stir well, reduce heat to a slow simmer and cover.
- Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
- I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
- The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
- 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.
- You may add more salt to suit your taste at this point.
- Simmer for another 15 minutes.
- Remove bay leaves, if you can find them.
- Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.