Texas ChiliJohn Gambill, Food.com
Author's Note: Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.
(Southwestern, beef )
Yield: 6 servings
1 lb ground beef (lean)
⅓ lb chorizo sausage (casings removed)
⅓ link hot Italian sausage (casings removed)
1 ⅞ slices bacon, hardwood smoked
⅛ cup sugar
1/16 cup brown sugar (dark)
⅓ cup beef bouillon
⅛ cup coffee (strong and black)
4 ⅞ ounces Tabasco bloody mary mix (extra spicy)
⅓ quart canned tomato (I use home canned)
3 ⅝ fluid ounces Heineken lager beer (optional)
1 teaspoon dried celery flakes
⅓ teaspoon cilantro (finely chopped)
⅝ large onions (coarsley chopped)
⅝ jalapeno peppers (diced)
¼ cup green bell pepper (cleaned out, chopped)
¼ cup red bell pepper (cleaned out, chopped)
⅓ teaspoon thyme
⅓ teaspoon cumin (ground)
1 teaspoon garlic (minced)
1 teaspoon oregano
⅝ bay leaves
⅓ to taste salt (to taste)
1 teaspoon cocoa
1 teaspoon paprika
1 teaspoon cayenne pepper (or to taste)
⅛ cup chili powder
¼ cup masa harina (or 1/2 cup flour optional)
⅓ cup water (as needed)
- 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 ½ cup masa harina or ½ cup 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.