• 1 pound thick-cut bacon
• 3 pounds chuck roast, cubed
• 1 pound ground chuck
• 1 1/2 pounds pork roast, cubed
• 5 cloves garlic, minced
• 3 large onions, chopped
• 1 can green chilies, chopped
• 2 teaspoons dry chopped habeneros
• 2 teaspoons dry red peppers
• 2 tablespoons chili powder
• 1 1/2 tablespoons paprika
• 4 tablespoons cumin
• 1 tablespoons black pepper
• 2 teaspoons Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 1 can beef broth
• 1 can rotel tomatoes
• 2 (15 oz.) cans kidney beans
• 1 (15 oz) can black beans

Method

Separate the thick strips of bacon and lay them in a large, COLD, heavy-bottomed pot or Dutch oven.  For this proportion of meat, a pasta pot works well.Turn on heat to medium.  Let cook very slowly until crisp.  Remove with a fork or slotted spoon and drain on paper towels.  Pour some of the drippings to grease a large large skillet. Leave a small amount in Dutch oven, and set the rest to the side for another use.

Working in batches to avoid steaming the meat, brown meat and garlic in skillet. At the same time, sauté onions in Dutch oven just until soft and translucent.When onions reach this stage, add the browned meat.  (The onions should be done before the meat - just keep adding.) 

Crumble the bacon, and add to meat with green chilies and dried peppers, spices, sauces, stock, and rotel tomatoes. Bring to a boil and, when boiling, lower heat to medium-low just to keep at a strong simmer.  Cook chili, partially covered, for 2 hours. Add beans and simmer chili another 15 minutes.

Serves: 10 - 12 and freezes well

Contributor:  Anonymous

back to chili article one        chili article two          back to Texas chili          back to texas chili cookoff

 

top of page