Mean Chef Chili

"This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans."
photo by a user photo by a user
Ready In:
7 Qts




  • Red Chile Sauce---------.
  • Stem and seed chiles, roast at 250 for 3- 4 minutes.
  • Add to the water in a covered pan and simmer for 20 minutes.
  • Cool.
  • Blacken tomatoes under broiler.
  • Saute onion in oil over low heat until browned.
  • Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
  • Add stock and puree to a fine paste.
  • Add lard to a skillet and heat to almost smoking.
  • Fry sauce at a sizzle for 5 minutes.
  • Do not allow to get too thick.
  • Add more stock if necessary.
  • Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
  • For CHILI--------.
  • Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
  • Brown meat in lard in cast iron skillet.
  • Saute onion in same pan to brown.
  • Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
  • Add to stock pot including accumulated juices.
  • Add peppers to stock pot.
  • Add spices to stock pot.
  • Simmer slowly until meat is tender.
  • Correct seasoning.
  • Add sausage.

Questions & Replies

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  1. Simply put, this chili is superb. It has layers upon layers of delicious flavors with a smokey taste mingling throughout. It is unlike any chili that I have made before and I didn't miss the beans at all. I halved the recipe and now wish I had made the entire amount so I could have frozen it. It is an all day project but well worth the time and effort. I knew I had prepared a quality meal to serve to family and friends. Thank you MC for sharing this recipe with us.
  2. This was a great tasting chili, once I found all of the ingredients. Leftovers were frozen and later reheated, which did well also.
  3. Absolutely incredible. Complex, well balanced, intense flavor. I used some of the extra red sauce on tortillas with cheese to make quesadillas as a side, and also served this with a sweet cornbread. My compliments Mean Chef!
  4. Perfect. I can't help but mess with recipes and I left this one alone. Mean makes a mean chili. **However, I have a hard time sharing you on this board!!** Grin!
  5. I hate giving this such a low review, because it took me so long to cook and prepare. I enjoyed the process and the half day it took to run down the ingredients. But that was the fun part. The flavor just was not the type of flavor I like I suppose. The chili's are eccentric enough to my palate for this rating to be so low. The best way I can describe this chilis flavor is "muted". I like my chili flavor to be bright and clean. This one was oily. All of this could be attributed to a fault of mine in preparation, but I do not think so. I'm sure some purists may think this chili is the holy grail and it is just not to my liking.



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