Here is my award-winning (Chemical Heritage Foundation Pope of Chilitown, Meat Category) chili recipe.
- 2 small (or 1 large) yellow onions, diced
- 1/4 cup olive oil
- 1.5-2 lbs. stew-beef (shoulder roast or bottom round), small cubes
- 1 clove garlic
- 3 cans (16 oz.) black beans
- 1 can (16 oz.) dark kidney beans
- 2 cans (16 oz.) diced or crushed tomatoes
- 1/2 can tomato paste
- 1 can (12 oz.) stout beer (or any ol’ beer you have)
- 2 tablespoons brown sugar
- 1.5 tablespoons ancho chili powder (avail. at Whole Foods)
- 1 tablespoon standard red chili powder
- 1 diced dried and de-seeded Pasilla chili pepper (avail. at Whole Foods)
- [This is relatively similar to the ancho chili powder, but using a whole dried pepper rather than the powder will add some sweeter chili flavors than you would get with just the powder]
- 1 teaspoon freshly-ground black pepper
- 2-3 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Dash or three of Cayenne Pepper
- 2 teaspoons Better than Bouillon (Beef)
- 1 teaspoon Better than Boullon (Chicken)
- 5 or 6 de-seeded and diced Chipotle peppers (save the adobo sauce!)
- 1-2 tablespoons of the said adobo sauce (depending on how hot you desire)
- 1 roasted, de-seeded, diced poblano
- 2 tablespoons fresh lime juice (~1/2 lime)
- Salt to taste
- Also, I add more chili-powder to taste.
1. Take your poblano pepper and skewer it with a metal or wood skewer. Roast it over an open flame (e.g. a gas burner) until skin is crackly and blackish and you smell delicious roasted pepper all throughout your dwelling. Dice.
2. Brown cubes of beef in olive oil. Remove.
3. Add more olive oil to your pan (with all of the leftover goodness from the beef). Cook onions until soft. Add garlic (but don’t burn). Sauté for another minute or two.
4. Add all dry spices and cook for a minute or so in oil & onions.
5. Add everything else to a big pot (you should also deglaze your pan if the onions didn’t pick up all your beef bits). Bring to boil, reduce heat to low, and cook several hours – overnight is ok, too. I move my chili to a slow cooker and allow it to cook on low overnight.