Bill's Chili

Ingredients

• 2 tablespoons olive oil
• 1 pound cubed (1/2") lean pork, (center cut pork chops works well)
• 1 pound cubed (1/2") lean beef, (strip steak or tenderloin works well)
• 3 cloves crushed or chopped (1/8") garlic
• 2 to 4 fresh red and green chili peppers, finely (1/8") chopped
• 2 pounds lean ground beef
  
  
• 1 ea. 28 ounce can of diced tomatoes
• 1 ea. 28 ounce can of whole peeled tomatoes, cut into eighths
• 1 ea. 29 and 15 ounce cans of tomato sauce
• 1 ea. 18 ounce can of tomato paste
• 1 ea. 12 ounce bottle of lager beer
• 1 cup of brown sugar
• 2 packages of Wick Fowler's (or your own substitute - French's, chili seasonings)
  
  
• 2 large onions, chopped (1/4")
• 1 bunch of celery, chopped (1/4")
• 1 ea. 15.5 and 30 ounce cans of light or dark kidney beans, drained and rinsed
• 2 ea. 15.5 ounce cans black beans, drained and rinsed
• 1 ea. 15.5 ounce can pink beans, drained and rinsed
• 1 ea. 8 ounce package of regular mushrooms, chopped (1/4")
• 1 ea. red, yellow and green bell pepper, chopped (1/4")

Steps

• Heat 2 tablespoons of olive oil, garlic and 2 chili peppers in a very large pot (6 quart minimum) or use 2 pots and divide ingredients evenly
• Add cubed beef and pork and cook on medium heat (about 8 minutes)
• Add ground beef to pot and continue to cook meat mixture, stirring often (about another 10 minutes)
• Brown all of above in a little oil
  
  
• Add sauce, beans, paste, tomatoes and seasoning to pot and stir well
  
  
• Add all remaining ingredients to the pot as you finish chopping each item, stirring well after each addition
  
  
• Cook to boiling after all ingredients have been added, then reduce to simmer stirring often to avoid burning
  
  
• As chili cooks, you may add water or tomato sauce to maintain the consistency you prefer
  
  
• Plan on simmering this chili for at least 2 hours to give all flavors a chance to blend
  
  
• Near the end of cooking, you can use masa harina flour to thicken the sauce and add more brown sugar to taste.  Keep in mind that the sauce will be even thicker when you package leftovers so there is no need to over thicken

  Serve hot with grated sharp cheddar, diced sweet onion, oyster crackers and a good beer (root for the kids)

Recipe from Bill Bond - November 1999, adapted by Jim Beletti

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Copyright (C) 1999 J. D. Beletti, All rights reserved

Last revised: November 09, 2004