My Favorite Chili

Last week I promised I would share my favorite chili recipe. Several years ago, I found this book: International Chili Society Official Chili Cookbook. I tried several recipes and liked Joe Burgoz's Colorado Championship Chili the best, but I've made my own tweaks over the years (including the addition of chili powder!).

You can find lots of other world champion recipes for chili at the International Chili Society's website.

Recipe

12 cups, serves 6-10

2 pounds of beef, chopped into small cubes
1 pound pork, chopped into small cubes
1 pound ground beef
3 tablespoons vegetable oil
3 cloves garlic, minced
1 large onion, chopped
1 medium-sized bell peppers, chopped
1 yellow chilies, chopped
2 long green chilies, chopped
1 tablespoon flour
2 tablespoons red chili sauce
4-5 ounces spicy tomato sauce
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1¼ ounces chili powder, or to taste
½ tablespoon cumin powder
Dash of oregano
2 10-ounce cans of beef broth
1 19-ounce can of kidney beans
1 19-ounce can of beans
8 ounces mushrooms, chopped (optional)
Salt and pepper, to taste

In 1 tablespoon vegetable oil, sear meat. Add to chili pot. In another 1 tablespoon vegetable oil, sauté garlic, onions, bell pepper, and chilies. Add to chili pot. Heat the remaining 1 tablespoon vegetable oil and add flour and brown. Pour in chili sauce. Stir until smooth and pour into the chili pot. Bring to a boil and add the remaining ingredients. Cook slowly for 2½ hours, stirring often.

If the chili is too runny, strain the sauce into a bowl. Make a roux by melting ¼ cup butter. Add ¼ cup flour and cook until it has the color of peanut butter. Pour in the strained sauce and stir. Cook until thick. Pour the thickened sauce back into the chili pot. Season to taste with salt and pepper.


Serve with Savory Corn and Pepper Muffins, a dollop of sour cream, and grated cheese. This would be a great chili to serve at a Super Bowl party!