- 1 pound ground chuck
- 1 pound chorizo (pork or beef, but I prefer pork)
- 1 pound chopped mock tender chuck steak (or any stew meat)
- 1 beef Kilbasa (see below for alternate options)
- 1 1 lb package bacon
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 15 oz can spicy chili beans
- 5 10 oz cans Ro*tel tomatoes (if you want spicy chili pick 2 or 3 of the “extra hot” variety)
- 1 6 oz can tomato paste
- 1 large yellow onion
- 1 medium white onion
- 3 stalks celery
- 1 green bell pepper
- 1 red bell pepper
- 2-4 green chili peppers (or jalapenos)
- 4 cubes beef bouillon
- 1 can beer (your choice)
- 1/4 cup chili powder
- 1/4 cup Lee Kum Kee black bean garlic paste
- 1/4 cup brown sugar
- 1 tablespoon Pickapeppa sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 4 teaspoons hot sauce (your choice, I usually use two different kinds)
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1-2 teaspoons cayenne pepper
In a large stock pot over medium-high heat add roughly chopped, thick-cut bacon and cook until crisp. While bacon is cooking you can chop all the peppers, onions and celery. Remove bacon (leave the grease in the pot) and add chopped onions and celery. Add salt and pepper and cook until transparent and semi-browned then remove to a bowl.
Now add the ground chuck and chorizo to the pot and cook until nearly browned then add chopped chuck steak (chop into pieces small enough to handle in a bite but big enough to know you’re eating steak). I usually start adding the sauces and spices at this point and mix them in as the meat cooks.
Once the meat is browned and the sauces and spices are mixed in, toss in the cooked onions, chopped peppers and bacon. Stir gently.
Drain the kidney beans and black beans and add those to the chili. Stir gently. Add the Chili Beans with spicy sauce. Stir gently. Add the Ro*Tel mix. Stir gently. Add the beer and chopped Kilbasa. Stir.
Everything should be in at this point and you should have a nice soupy mix. Cover and reduce heat to a simmer. Stir every 20 minutes or so for 2 to 3 hours…the longer the better.
Lately, instead of using the Kilbasa in the chili, I’ve used sweet Italian sausage links. Brown the sausage in a skillet or on the grill, just enough to get some color to the skin. Then drop them, whole, into the chili and let them cook with the chili. In the end, I usually fish them out and cut them in half…serving one piece in each bowl with the chili. It makes for the most flavorful, tender Italian sausage you’ve ever had.
Also, I like to cook a little extra bacon to chop up and use as a topping.
Serve with the usual toppings: cheese, sour cream, scallions, minced onion, chopped bacon, chopped jalapeno, etc. I like to serve my chili with fresh tortillas (this IS Arizona). I also like to serve mine with melon. There is something really nice about the sweet, cool melon against the savory, spicy, steaming hot chili. My recent find is Santa Claus Melon. I can’t get enough of it and it pairs beautifully with the chili. And don’t forget the beer…Lagers, Ambers and Pale Ales work great!