Pot Luck Chili
A Little Personal History:
I love great beef chili. Always have, always will. My preference is the spicier the better. After years of trial and error, never knowing what kind of beef I’ll have on hand, here’s my award-winning pride and joy. Enjoy!
Chili con carne (Spanish pronunciation: [ˈtʃili koŋ ˈkaɾne];[1] English: chili with meat), commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes
https://en.wikipedia.org/wiki/Chili_con_carne
Chef Lars
| Prep Time | 30 minute |
| Cook Time | 3 hours |
| Passive Time | 5 hours |
| Servings |
large bowls
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Ingredients
Meats
- 2 pounds ground beef
- 1 pound sirloin chuck, round (chopped bite size)
- 6 strips bacon chopped
- 1 pound sausage (chopped bite size: Italian Chorizo, and/or other)
Vegetables
- 1 pound Pinto beans
- 1 cup olive oil
- 2 red onions diced
- 3 peppers red, orange, green pepper (diced)
- 6 shallots diced
- 2 cloves garlic pressed or diced fine
- ½ cup All purpose or whole wheat flour
- 1 pound can baked beans
- 4 ounces can pimentos diced
- 3 pounds ripe tomatoes blanched & diced
- ½ pound mushrooms diced
- 2 cups whole kernel corn (fresh canned or frozen)
Secret Chili Juice
- 1 lime squeezed
- 8 ounces V-8 Juice
- 12 ounces Chili sauce
- 1 tablespoon Worcestershire sauce Or more to taste
- 2 tablespoons Steak sauce
- 2 cans dark beer Or 1 can dark beer and 1 cup strong coffee
Optional
- 1 tablespoon apple cider vinegar Only use if chili will be consumed within 2 days
Secret Chili Seasoning
- 1/4 cup cilantro chopped
- 1/4 cup parsley chopped
- 1 tablespoon garlic salt
- 1 tablespoon pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon oregano
- 2 teaspoons ground coriander
- 2 tablespoons brown sugar
- 2 tablespoons cocoa powder unsweetened
- 4 tablespoons chili powder
Chili Peppers
- 3 Serrano chilies diced
- 3-9 Habanero peppers (diced: 3 = hot, 6 = very hot, 9 = scorching)
Alternatively try Lars’s Scorching Hot Sauce to taste
- 1 bottle Lars's Scorching Hot Sauce (2 Tbs. = hot, 4 Tbs. = very hot, 6 Tbs. = scorching)
Optional Serving Toppings:
- 10.5 ounces bagcorn chips such as Fritos. either served as side of added on top of chili
- 8 ounces package shredded Cheddar cheese sprinkled on top of chili
- 2 cups sour cream 1 Tbs. sour cream per serving in center of bowl
Ingredients
Meats
Vegetables
Secret Chili Juice
Optional
Secret Chili Seasoning
Chili Peppers
Alternatively try Lars’s Scorching Hot Sauce to taste
Optional Serving Toppings:
|
Instructions
- Wash pinto beans, soak overnight (12 hrs) in water covered (fill water to cover twice size of beans – they absorb a lot of water!)
- Next day, add water necessary to cover beans twice over. Bring to boil in soaking water and lower heat to simmer.
- Simmer (11 o’clock) covered for 4+ hours until tender. Drain in colander and put to side.
- In large pot, on moderate heat (7 o’clock) add 1/2 cup olive oil. When oil gets hot, add onions, shallots, sweet peppers and garlic. Saute until onion is soft. Remove from heat.
- In large skillet, on moderate heat, add remaining 1/2 cup olive and meats (except sausage & bacon), cook until meats are browned (if your skillet isn’t large enough to hold all the meat, brown them in batches and transfer to large bowl).
- In another large skillet, over medium heat, cook bacon till almost done. Add sausage and saute together till fully cooked. Pour off fat and set aside.
- Return large pot with sautéed vegetables to medium heat. Add all the browned/cooked meats to large pot. Stir with wooden spoon till re-heated.
- Slowly sprinkle flour into meat/vegetable mixture, stirring with wooden spoon. Blend thoroughly.
- Add baked beans, drained pinto beans, remaining vegetables and Chili Juice. Blend thoroughly.
- Bring to boil, stirring often to prevent meats/vegetables from sticking to bottom of pot and burning. Lower heat to simmer uncovered for 30 minutes. Stir with wooden spoon as need to prevent bottom of pot from burning ingredients.
- Add Chili Seasoning and Chili Peppers. Blend thoroughly.
- Simmer uncovered for 1 1/2 hours. Stir occasionally to prevent burning.
- If you notice grease/froth rising to top, skim off as necessary with paper towel or other means.
- Before serving, if additional thinning is desired, add broth, and heat through (see Notes). Remove from heat, add optional toppings as needed. Enjoy!!
Recipe Notes
Advanced Preparation:
- Chili Seasoning can be prepared in advance and stored till needed.
- Chili Juice can be made up to a day in advance if refrigerated in a tightly sealed jar/container.
- Steps 1 – 3 can be done a couple days in advance and refrigerated.
- (Steps 4 – 8 can be done while pinto beans are simmering.)
- Step 4 can be done a couple days in advance and refrigerated.
- Steps 5 – 6 can be done a couple days in advance and refrigerated.
- Steps 7 – 8 can be done a couple days in advance and refrigerated.
- (After previous steps are done:)
- 9 – 12 can be done in advance and everything to this point can be refrigerated up to a week in advance.
- When ready to serve, bring chili back to boil, lower heat to simmer and complete Steps 13 – 14.
Tips, Notes, and Variations:
- If chili needs additional thinning add: 1 cup Beef Stock or vegetable stock
- Recommendation: use disposable rubber gloves when handling & dicing chili peppers. Otherwise, thoroughly wash & dry hands afterwards!
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