Chili recipes are like BBQ in the way they can bring out the zealot in anyone. Everyone has ‘the best ever” recipe. To quote Rodney King “Cant we all just get along?” Spicy, Sweet, Tangy, Chunky, Beans, 2hrs, 12hrs etc.. We all have our own tastes. In golf terms, this one plays right down the middle. A balance of sweet and spicy. This recipe was adapted by one titled Major Cojones and was a recommendation from one of Jill’s friends. It’s really good for serving to company where you weren’t sure how they like it. For serving it for me, I amp up the chili powder and heat.
I like to top it with onions, cheddar and Fritos or oyster crackers but if you wanted to go all Cincinnati on this you could sprinkle in some cinnamon and serve over noodles. Or for the paleo cincinnatian folks use spaghetti squash.
2 lbs of Grass Fed Ground Beef
1 lbs of Pork Sausage
5 strips of trimmed Pepper bacon
4 jalapeno peppers (seeded for less heat)
2 yellow onions diced medium
1 green pepper diced medium
2 cans (15oz) of beans (chili, pinto or kidney)
2 cans (15oz) of fire roasted tomatoes
1 can (28oz) tomato Sauce/Puree
1 cup of ketchup
3 tbs Tabasco
3 tbs Worcestershire sauce
1 cup of beef broth or beer
5 tbs of chili powder
1 tbs of black pepper
1 tbs of mustard powder
1 tbs of red pepper flakes
2 tbs of sugar
First brown each of the meats and remove the fat. For the bacon dice it up small and I remove most of the white fat parts.
In a large pot put a little oil and add your diced veggies and cook and soften them. Now add it all into the pot (except sugar, chili powder and hot sauce) and bring to a boil and pull it back down to a simmer. Add the sugar, chili powder and hot sauce a little at a time until you get it to your liking. If it gets too thick just add water, broth or beer to loosen it up. Cook for 4 -6 hours.