John Gambill's Texas Chili

Recipe by John Gambill
READY IN: 6hrs
SERVES: 20-30




  • 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.