Uncle J's Chili #103
I posted a chili recipe a while back titled “Chili 102”. That recipe was based upon the popular recipe called Major Cojone’s Chili. Jill’s friend Abby, tipped us off on his recipe. Thanks Abby. I hosted a little pre-Christmas shindig at our house. I was going to go Asian fusion, but I noticed at my Mom’s Slider Bday party a lot of the gals were going bun less. So concerned about the gluten free crowd, I opted for a nice chili. The older folks in our family don’t like the spice levels that I prefer so I toned it down a bit and added more sugar than I otherwise would. It turned out great. We had about 20 folks and almost everyone went back for a little more. Always a good sign.
I served the chili with Fritos, diced sweet onions, Shredded cheddar from a block, and Zesta crackers. I grew up a Zesta cracker guy, but converted to Fritos.
4 lbs of Grass Fed Ground Beef
2 lbs of Turkey Breakfast sausage
1 lbs. of Thick cut bacon
4 jalapeno peppers (seeded for less heat)
4 yellow onions diced medium
3 green pepper diced medium
5 cloves of diced garlic
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
1-2 beers (or beef stock or blend of stock/beer and water)
3 tbs of Adobe sauce (you can dice a chili or two if you want but I used the sauce only)
3 tbs Tabasco
3 tbs Worcestershire sauce
8 tbs of Chili powder
5 tbs of Ancho chili Powder
2 tbs of black pepper
2 tbs of mustard powder
1 tbs of red pepper flakes
3/4 cup of sugar
1. First brown the beef and sausage and break them up as you brown (med heat). Drain the fat and remove the meats and set aside.
2. While beef and turkey sausage are browning dice up all your peppers and onions. You want a small dice.
3. Last meat… Bacon.. trim off some of the fat. Those big white spaces and throw them out. You dont need that much fat. Small dice the rest of your bacon. We are talking bacon bits size. We want the chili to be uniform and nothing stealing the show. Turn your heat to medium low and add your diced uncooked bacon and cook until browned (right before crispy) Remove the bacon bits but keep the fat for sauteing your veggies.
4. In the same pot with the remaining bacon fat add your onions and peppers until softened.
5. Add your garlic and spices to open them up and to get the oils distributed well. If you need more oil add a glug of olive oil. 1 or 2 mins.
6. Now add your wet ingredients and browned meat and beans to the pot and let it simmer for 4-5 hours. Keep an eye on it and stir often. If it needs liquid to loosen it up add some more beer, beef stock or water.