Prep 45 mins
Cook 1 hr
I used to be on the Chile-head listserv with Kit. His chili is the best I have ever had. I am going to post it exactly as he has it written, and you can experiment from there. It is amazing as is though, so try it Kit's way the first time as strange as some ingredients may seem to you. Heat depends on the type of chilies and chili powder you use. This is very hot as is...leave out the paprika at the very least if you can't take the heat. Roasting, peeling, and seeding your own chilies is so worth it. As in any "real" Texas chili, this has no beans. That's important. Serve with dollops of sour cream and shredded cheese.
- 2 lbs pork roast, cut into 1-inch pieces
- 2 lbs cheap ground beef (You'll need the fat. This isn't health food.)
- 1⁄2 cup good chili powder (Your local supermarket brand tastes like cardboard.)
- 1 huge onion, roughly chopped
- 1 head garlic, minced
- 8 New Mexico green chilies, roasted, peeled, seeded, chopped
- 1 tablespoon hot Hungarian paprika (This is legal. Paprika is a chile.)
- 1 tablespoon ground cumin
- 4 beef bouillon cubes
- 1 (28 ounce) can crushed tomatoes (Don't worry. You won't even know they are there.)
- 1 (12 ounce) bottleamber mexican beer (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
- 1⁄4 cup Bourbon (This is one of those things that just happened.)
- 2 ounces baker bittersweet chocolate squares (Not as weird as it sounds.)
- Sauté 1/4 of the garlic and onions until translucent.
- Add 1/4 of the meat and chili powder and brown.
- Salt the meat while cooking.
- Put into your chili pot. Cast iron is best.
- Repeat until all the meat is done.
- Put the rest of the ingredients in your chili pot and simmer for an hour.
- As in any recipe, the amount of ingredients is variable.
- Add more of anything you want, especially chilies.