Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Ground beef - the leanest, chili grind

  2. 2 lbs 908g / 32oz Round steak - extra lean

  3. 1 lb 454g / 16oz Pork shoulder - extra lean, chili grind or cubed

  4. 1 lb 454g / 16oz Linguica or andouille - sausage, chopped finely

  5. 3 Purple onions - large, chopped small

  6. 3 Walla Walla sweet onions - or Sweet onion

  7. 6 Garlic cloves - finely

  8. 2 cups 292g / 10oz Green chiles - chopped

  9. OR other good - brand)

  10. 2 Green peppers - chopped

  11. 2 Red peppers - chopped small

  12. 2 Celery ribs - minced

  13. 1/4 cup 23g / 0.8oz Parsley - minced

  14. 8 tablespoons 120ml Chili powder - (Gebhardtus or, other good brand)

  15. 2 tablespoons 30ml Cumin - ground

  16. 2 tablespoons 30ml Spanish sweet paprika

  17. 2 tablespoons 30ml Oregano - dried

  18. Greek variety)

  19. 4 Red peppers - dried, crushed

  20. 2 teaspoons 10ml Black pepper - freshly

  21. 1 teaspoon 5ml Msg - (accent)

  22. 2 teaspoons 10ml Salt

  23. 1 teaspoon 5ml Coriander - (crushed or, ground)

  24. 2 tablespoons 30ml Maggi seasoning

  25. 1/4 cup 59ml Tiger sauce

  26. 16 oz 454g Beef broth

  27. 2 cups 474ml Tomato sauce - (15 oz. Each)

  28. 1 cup 237ml Tomato paste - (12 oz)

  29. 1 cup 62g / 2 1/5oz Italian plum tomatoes - whole, diced

  30. 2 tablespoons 30ml Masa harina - (or flour)

  31. 1 lb 454g / 16oz Black beans - , soaked overnight

  32. 1 Beer

  33. Garnish - Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours).

  2. In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve.

  3. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer.

  4. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. It's better to sneak up on hot. You can't take it out. If it cries out to be hotter, add just enough Louisiana hot sauce.

  5. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you can't bring yourself to do it, but want to serve the chili bean-less as God intended, serve the beans on the side and let people indulge their own leguminous perversions.

  6. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.


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