Recipe by Heather in Utsunomiya,Japan
My husbands chili recipe, created after several tries and various iterations of other recipes, we found this one to have a nice flavor and just the right amount of heat. We recommend using the Paul P. chili powders but of course you can use your own combinations of what you have on hand. A blend of various chili flavors in not overwhelming amounts seems to be the key to a spicy yet palatable chili.
- 907.18 g beef (Use Whole cuts like roast, Flank or Round steak)
- 453.59 g pork (Use Whole cuts like roast, chops or rib meat)
- 2 medium onions, finely chopped
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 6 crushed garlic cloves
- 1 celery rib, finely chopped
- 6 medium tomatoes, finely chopped
- 2 (822.13 g) can diced tomatoes with juice
- 2 (850.48 g) can tomato sauce
- 473.18 ml beef broth or 473.18 ml beef consomme
- 29.58 ml hot sauce (Like Tabasco or Durkee Redhot)
- 14.79 ml ground cumin
- 44.37 ml coarse salt
- 73.94 ml chili powder (Generic)
- 4.92 ml arbol chili powder, I use Paul Prudhommes
- 4.92 ml dried chipotle powder, I use Paul Prudhommes
- 4.92 ml black pepper
- 44.37 ml brown sugar
- 340.19 g can lager beer, No Light beer, No Dark Beer
- 14.79 ml Worcestershire sauce
Directions See How It's Made
- Chop the meats, we use a food processor for a coarse chop. Better meats yield better chili.
- Brown the meats with a bit of salt and pepper.
- Chop and Dice all vegetables in a food processor.
- Combine all above ingredients into large sauce pan or slow cooker. I use a large Crockpot.
- Slow cook covered 10-12 Hours on Low Heat.
- My Teaspoons and Tablespoons are usually heaping.