There are about as many different chili recipes as there are people who make it. This is my favorite. That said, please note that I put beans in my chili. For some people (Texans), that is sacrilege. Different strokes … So, technically this should be called Chile con Carne y Frijoles.  Also, I like to use a combination of ground beef and pork in my chili – I think the pork gives an interesting added flavor dimension. Of course, you could use 100% beef, too. I grind my own meat using a combination of beef chuck and boneless country-style pork ribs. Enjoy! 

Ingredients:

• 2 lbs. ground beef or a combination of beef and pork — I like a 70/30 beef/pork ratio
• 2 small or 1 large onion, diced
• 3 garlic cloves, peeled and minced
• 2 Tbsp prepared chili powder, such as Gebhardt
• 1 Tbsp paprika (if you have Spanish smoked paprika, use it; it provides a nice smoky flavor)
• 1 Tbsp ground cumin
• 1 tsp. New Mexico chili powder
• 1/2 tsp. cayenne pepper (or more, if you like your chili spicier)
• ¼ tsp. ground cinnamon 
• 1 oz. unsweetened dark chocolate
• 1 green bell pepper, seeded and diced
• 2 jalapeno peppers, stemmed, seeded and minced
• 1 28-oz. can crushed tomatoes
• 1 8-oz. can tomato sauce
• 1 14-oz. can beef broth or bouillon
• 1/2 lb. dried kidney beans (or other favorite beans), rinsed and soaked overnight
• 2 cups water

Method: 

1. Soak the beans in water overnight. Before cooking the chili, drain and rinse the beans.
2. Cook the ground beef and pork in a large stock pot or dutch oven over medium heat until lightly browned.
3. Add the onions and garlic to the pot and cook, stirring occasionally, until softened — about 5 minutes.
4. Put all of the spices and the chocolate into the pot and stir well.
5. Next, add all the remaining ingredients except the salt: Add the peppers, tomatoes, beef broth, water and kidney beans. Don’t add salt until near the end of cooking or it will toughen the beans. Stir well and cook at a simmer, uncovered, stirring occasionally, for about 3 hours, or until the beans are tender.
6. When the beans are tender and the chili is ready to serve, add salt to taste. Serve with optional garnishes like minced onion, shredded cheddar cheese, sour cream, etc.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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